James Beard award-winning chef, restaurant owner and cookbook author Michael Mina’s new one-of-a-kind grill created exclusively for Williams Sonoma was born out of his passion for cooking and tailgating.
Whether you’re hosting a backyard picnic or tailgating at your favorite sporting event, this grill will have you cooking with style on the go. It disassembles into two pieces for easy portability; functions as a roaster, coal oven and smoking box; includes a warming oven and baking compartment; and has a generous cast iron cooking surface.
He also created a line of burger seasonings and sauces just for Williams Sonoma: Classic Burger Seasoning, French Onion Burger Seasoning, Chili Cheese Burger Seasoning, Buffalo Burger Seasoning, Porcini Truffle Burger Seasoning, Secret Sauce, Caramelized Onions, San Marzano Tomato Spread and Summer Fruit Relish.
The San Francisco-based chef (at his tailgates he’s rooting for the 49ers), has these tips for the perfect burger, which he shared on the Williams Sonoma blog.
How to make the perfect patty: “A 75-25 meat-to-fat ratio is ideal; I like to make a blend of brisket, chuck and short rib. If you can, buy dry-aged meat; dry aging gives burgers a distinct flavor. One pet peeve of mine is when burger meat gets worked too much. Burgers need to be packed—a large ring mold is best to help form their shape—but they should not be mixed.”
How to tell when it’s done: “A meat thermometer is always the safest and smartest way to cook patties perfectly.”
The best bun: “The bun is essential; it must be able to hold up to the juiciness of the burger. In my opinion, hamburger buns must always be brushed with butter, then toasted. Sesame seeds on top are always great as well.”