Finding the right burger and grilling it to perfection takes a little more attention than you’d think! Here at the CM Prep Kitchen, we like to keep things simple and let the flavor of the protein do the heavy lifting. To elevate your burger game, start with our Signature 1946 Blend Burger Patty. Blended to a custom mix, giving it a distinct flavor profile, the 1946 burger consistently presents as a tender, tasty burger that produces enough beefy juices for you to need an extra napkin.
Grilling takes a bit of prep too… make sure your grill is perfectly clean and the temp is under control. Now grab some wine, fire up those coals, and get ready for a serious increase in burger cred.
Our burger patties are a Signature 1946 Blend. The 1946 blend originates from the year our partner, Main Street Meats was formed. A unique, custom blend of wagyu briskets, Aged Prime rib cap, boneless short ribs and angus chuck mixed to perfect proportions, the blend creates an ultra-upgraded burger. The wagyu briskets give the burger a rich fat content (and mouth appeal) and the aged prime rib cap gives these burgers a deep dry aged flavor.
This highly specific blend of cuts was selected after testing with the area’s most prestigious chefs. The winning combination of waygu briskets, Aged Prime rib cap, boneless short ribs and angus chuck reached the desired flavor profile and texture Main Street Meats deemed necessary for providing a quality burger blend that delivers a rich, beefy flavor. Thus, Main Street Meats Signature 1946 Burger Blend was born, and is now brought to you by the Central Market.
“Make sure to let your burger rest for at least 5 minutes after you grill it. You don’t want to bite into your burger right after it comes off the grill. Allowing the burger to rest will lock in the juices for the best possible eating experience!”
Lee, Owner of Main Street Meats
Remember, burgers are best enjoyed outdoors, with good beer, fresh side salads and among the best people.
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The Perfect Burger, Central Market Style
Your delicious tender burgers will be ready to serve in 30 minutes. Making this the perfect prep and set meal – more friend time, less kitchen time.
- 4x 10 oz Signature 1946 Blend Burger Patty
- 4x Burger Buns (We also love bread. So for us, our top choices are potato, classic sesame seed buns or brioche buns(loaded with butter-yum) …and for those of you who want a college throw-back, an English muffin works great.)
- Leafy Greens (Kale, Red Leaf, Spinach, Romaine, Arugula – a little good green.)
- Cheese (Cheddar, Bleu Cheese, Pepper Jack, American, Brie, Gouda.)
- Beefsteak Tomato (Extra points if it’s grown local!)
- Red Onion
- Fried Egg
- Dill Pickle Slices
- Condiments (Ketchup, Barbeque sauce, Mustard, Pesto, Mayonnaise, Honey Mustard – there’s really no wrong way to go here.)
- Kettle Cooked Potato Chips (Yup — On. The. Burger. Get your crunch on baby.)
Be sure to wash your hands thoroughly with hot water and soap before touching or preparing any food.
Prep your preferred burger toppings, slice, dice and set aside – so once your burgers are ready, you’ll be too.
Preheat your outdoor grill to high heat (approximately 450°F) Be sure to brush grill grates clean and then lubricate the grates with grill oil to avoid sticking.
Season patties generously with salt and pepper. Make a slight indent with your thumbs in the middle of each burger patty. This is to prevent the burger from swelling while cooking.
Grill burger patties (indent-side-up) covered for approximately 5 minutes on each side. Do not press down and flatten the burger patties at any point during cooking (flattening the patties is more likely to cause them to stick and release the desirable and flavorful juices.) Flip patties when juices accumulate on top of the burger and you’ve achieved a good sear.
Use your grill thermometer to check that the internal temperature of each patty reaches 160°F. Apply cheese in the last 1-2 minutes of grilling and cover.
Once you're happy with the melt of your cheese, remove patties from the grill and allow them to sit for at least five minutes. This will allow the burger to rest and the juices to lock into place, ensuring the best possible eating experience.
If a toasted bun is desired, add split buns (internal side facing down — with a generous coating of butter purhaps?) to the grill. Use your metal spatula to frequently check for the perfect toast point.
Once the patties have rested, tuck them into a warm, toasty bun. Customize your burger to your heart's content with some fun toppings and sauces. Enjoy!