Many folks have their own ideas about how to make perfect burgers. There is much more to this art than just firing up a grill and throwing down the meat. The best burger joint Burleson offers considers several things before creating their burgers. The cooking temperature, superiority of the meat, toppings, and the kind of bun that is used all factor into creating the best burgers.
It is important for the cook to know what to do, or not, when creating a perfect hamburger. The most important is the grade of meat that will be used. It is best to use the highest rated meat. Texture of the hamburger is also highly important. Combining various grades of meats affects the texture of the burgers. The grind is important and should not be fine or course.
Creating a perfect patty starts with using short ribs, chuck, and brisket. Many fine hamburger places will grind the meat themselves instead of purchasing from suppliers. When they grind their own meat, they will know just what is in the mix. Folks who want to make a good hamburger at home may also want to start grinding their own meat.
If you are going to grind the meat at home, make sure to use short ribs, chuck, and brisket. Cut the meat in small chunks and put them in the freezer until very firm but not frozen. After about fifteen minutes remove the meat from the freezer and use a food processor to grind a little at a time to the size you want. Use about 10 to 12 one second pulsing.
The the meat is ground it should be rolled and shaped like a tube, then wrapped in plastic wrap, and placed in the refrigerator for 30 minutes. Once chilled, the tube of meat is sliced into hamburger patties. It is important not to make the patties too thin or thick. When making hamburgers at home, they can be separated by parchment paper, placed in freezer bags and frozen.
The fat to lean ratio should be eighty percent lean and twenty percent fat. If you prefer a juicier patty then increase the fat content and reduce the leanness. It is best not to pack the tube of ground meat too firm, or dense. With more air in the patties the burgers have a nice texture and are more flavorful.
After the patties are shaped and ready for the grill, an indentation in the middle of each one is made by a thumb print. This will keep the patty from puffing up and bulging in the middle. As the burgers cook they expand and the thumb print will disappear. The hamburger is left perfectly shaped. Making the depression in the center of the patties will also keep them from shrinking too much.
Two hours before the burgers go on the grill, season them with pepper and salt. Never season the mix, only the outside of the burgers. Remember not to press the burgers down while cooking. This squeezes out all the juices and gives dry burgers. Check with a thermometer and make sure the meat is 150 degrees. Serve on a toated buttered bun placing lettuce under the burgers to prevent soggy bread.
It is important for the cook to know what to do, or not, when creating a perfect hamburger. The most important is the grade of meat that will be used. It is best to use the highest rated meat. Texture of the hamburger is also highly important. Combining various grades of meats affects the texture of the burgers. The grind is important and should not be fine or course.
Creating a perfect patty starts with using short ribs, chuck, and brisket. Many fine hamburger places will grind the meat themselves instead of purchasing from suppliers. When they grind their own meat, they will know just what is in the mix. Folks who want to make a good hamburger at home may also want to start grinding their own meat.
If you are going to grind the meat at home, make sure to use short ribs, chuck, and brisket. Cut the meat in small chunks and put them in the freezer until very firm but not frozen. After about fifteen minutes remove the meat from the freezer and use a food processor to grind a little at a time to the size you want. Use about 10 to 12 one second pulsing.
The the meat is ground it should be rolled and shaped like a tube, then wrapped in plastic wrap, and placed in the refrigerator for 30 minutes. Once chilled, the tube of meat is sliced into hamburger patties. It is important not to make the patties too thin or thick. When making hamburgers at home, they can be separated by parchment paper, placed in freezer bags and frozen.
The fat to lean ratio should be eighty percent lean and twenty percent fat. If you prefer a juicier patty then increase the fat content and reduce the leanness. It is best not to pack the tube of ground meat too firm, or dense. With more air in the patties the burgers have a nice texture and are more flavorful.
After the patties are shaped and ready for the grill, an indentation in the middle of each one is made by a thumb print. This will keep the patty from puffing up and bulging in the middle. As the burgers cook they expand and the thumb print will disappear. The hamburger is left perfectly shaped. Making the depression in the center of the patties will also keep them from shrinking too much.
Two hours before the burgers go on the grill, season them with pepper and salt. Never season the mix, only the outside of the burgers. Remember not to press the burgers down while cooking. This squeezes out all the juices and gives dry burgers. Check with a thermometer and make sure the meat is 150 degrees. Serve on a toated buttered bun placing lettuce under the burgers to prevent soggy bread.
About the Author:
Come and visit our popular burger joint Burleson area and check out the menu online. The website can be reached here at http://www.nickydscrowley.com/menu.
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