Health

Pro Tips To Make The Best Burgers In Town

The advice we’re giving applies to all burgers, regardless of genre, with very few exceptions. As a result, exact cooking directions for a heat source, strength, and timing will not be found in this list. There have been no real rules that are applicable in every situation when transitioning a formed burger from raw to cooked.

We will be discussing some general tips like handling your patty, selecting the beef, or opting for paper burger box to trap the freshness of your burger for long. 

Let’s take a look at how these expert recommendations can improve your culinary life.

  1. Use Freshly Ground Beef

Purchasing ground beef from the supermarket is a risk. It’s impossible to tell when it was crushed, what part of the cow it came from, or how many different cows are in the bundle. Not to mention E. coli, concerns about freshness, improper treatment, and restrictive shrink-wrap packaging, some of which can cause leaden patties. 

If you have a reliable source of freshly ground beef, make sure to request meat with at least 20% fat content. If not, your best bet is to ground your own meat. If you’ve never done it before, the work may appear daunting at first, but trust me when I say that once you grind, there’s no going back.

A dedicated heavy-duty electric meat grinder is wonderful, but only practical if you own a restaurant or hunt. Some machines require professional learning and are not recommended for average uses. For example a high-tech packaging machine by Levapack is not for home use but only for top industries. 

  1. Don’t Futz With Your Meat

Ground meat isn’t dead, despite its look. It changes dynamically from the moment you put your hands on it, responding to every knead, a pinch of salt, and temperature change. Working the meat too much will cause proteins to cross-link like small strips of Velcro, making the finished burgers denser and tighter as you work it.

Grind your meat fresh and make your patties as carefully as possible for the most tender burgers. Grind your meat directly onto a sheet tray and carefully coax it into patties, not lifting it up until right before you cook it, for griddled patties with improved nooks and crannies for cheese-catching.

Adding crap to your ground meat, such as herbs, eggs, bread crumbs, onions, or anything else, forces you to over-handle the combination, relegating your hamburgers to the “meatloaf sandwich” category right away. It’s just like layering your favorite custom down jacket with senseless tops and bottoms that destroys the overall vibe. 

  1. Do Not Salt Beef

Salt breaks down muscle proteins, causing them to cross-link and change your burgers from moist and supple to sausage-like and springy. The result is stunning.

The optimum moment to season your burgers is just before they’re about to be put on the grill or griddle. When salt comes into contact with beef, it proceeds to influence it, disintegrating proteins and pulling moisture out, changing the texture of your patties’ surface. This is not a good situation.

  1. Form Matters 

By weighing your beef as you split it and weighing your patties while you make them, you can ensure that all of your burgers are the same shape and size, so cook at the same rate. All you need is a digital scale and a keen eye. 

Bonus tip: If you want huge, fat patties (we’re dealing with six ounces or more), you’ve probably had to deal with the terrible “meatball syndrome.” You know how your patty expands while cooking, turning into an impossible-to-eat football-shaped blob? If you make your patties with a little indentation in the middle, they’ll keep their shape as they cook.

  1. Season Liberally

You’re more off dining with the King or the Clown, which, despite their many flaws, recognize the value of a little sodium chloride. Freshly roasted beans and black pepper out of whole peppercorns is essential; it has significantly more taste than pre-ground powder.

Whatever people claim, kosher salt is the same salt as table salt in terms of saltiness. To ensure an even coating, start with a hefty pinch of kosher salt and sprinkle it from at least eight inches above the patties.

  1. Use A Thermometer

Sure, anyone can be all manly and poke a hamburger with your finger to see whether it’s done (if you can do it perfectly, you’re a far better cook), or you can give in and get an instant-read thermometer.

Some carryover cooking may occur with particularly big burgers (eight ounces or more), so take them out a few degrees before they’re done and let them rest.

Allow No One To Tell You What To Put On It

The point is that no one should tell you what must or should not go on your burger. If you’re going commando, do it with zeal. Do you enjoy your patties with pecorino, pimentos, and peanut butter? Yes? So, go ahead and pile them on.

This, of course, is simply the tip of the iceberg. Burgers are a never-ending source of fascination, and there’s always more to discover.

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