Since the cows arrived, you may have been making burgers, but are you confident that you can make the perfect grilled patties?
Grilling ground beef is a big mistake. Professional chefs know that the best way to cook burgers is on a flat-top or pan-fried grill. We’d wager that you’re also eating your burger wrong if you have four fingers on top and thumbs on the bottom bun.
These and other misinterpretations of proper hamburger grilling and eating were corrected by Daniel Wilson, a New Zealand-born chef and burger expert. Wilson is the founder of Australia’s Huxtaburger restaurants and the author of The Burger Lab.
Wilson shares his tips for creating the best-tasting hamburger. This Secret Grilling Trick Will blow your mind!
Quality meat is best.
Use the highest quality beef possible. I prefer grass-fed beef with 80% lean and 20% fat. Wilson states that fat helps keep the meat moist and raises the temperature during cooking. This promotes the Maillard reaction, or browning and caramelization. Don’t add fillers to your beef, such as breadcrumbs, onions, or spices. You should taste the meat. I only add salt and pepper.”
Although pre-ground hamburger meat sold by your local grocer may seem convenient, it is often made from low-quality beef scraps. Pick out the best quality beef and have the butcher grind it. Wrap it up to ensure the highest quality. We love sirloin and chuck for their delicious flavor and fat-to-lean ratio. You can also grind your meat. A KitchenAid mixer can be used to grind your meat. This is one of the best investments a burger-hound can make. Ensure that nothing sticks; make sure the attachment and beef are extremely cold.
You want a tastier burger, but still tasty and juicy. Grass-fed beef is the best. Although it is more expensive than regular beef, it has fewer calories and contains more conjugated linoleic acids, which reduces the risk of developing heart disease or cancer and If you want to eat burger outside you can easily search halal burgers in barrhaven.
Make sure to form the patties carefully.
You need all your burgers to be the same size. Use a food scale to ensure that each burger is the same size. To ensure that your meat discs are the same size and thickness, you can use a peanut butter lid to form a burger mold. A small cookie cutter or a Mason-jar lid can be used to create snack-sized sliders. According to Rick Browne, author of The Ultimate Guide to grilling, you can also make thinner patties if you like your burgers to be cooked well.
Also, it’s best to make burger patties when they are still cold. Keep your meat chilled until you are ready to shape your patties. Warm beef can often become a problem when you try to make burgers. The fat will separate from the meat and cause a less flavorful, juicy result. You can also store your burgers in the fridge if they aren’t ready to go after shaping them.
To ensure more meat ends up on your grill, you can dip your hands in cold water before shaping your meat. Your hands can make ground beef sticky and harder to form into patties.
Salting the meat is the final step. Salting the meat before making the patties will cause protein strands to be broken down. This will create a dense texture closer to sausage than the tender, loose texture you want. Salt your burgers before grilling.
Toast the bun
A juicy burger on a squishy, untoasted bun will take you to the sog city and possibly your dry cleaner. Pop your bun in the toaster to prevent it from rotting under a fat pool. Instead of on top, your bun can be protected by placing your lettuce and tomato under your burger.
The bun’s job is to keep everything together. Don’t make the bun too big, or it will overpower the taste of the insides. Wilson says that clarified butter is the butterfat you get from melting unsalted butter and skimming off the milk proteins. Wilson likes to brush the bun with it. Toast the bread on a grill or pan until it is crisp and golden. This steams the bread and allows it to become compacted around the contents. Toasting makes the bun crispy, so the sauces or meat juices don’t get soggy.
Flip the burger once
You can cook your burger on a cast iron pan or flat-top grill. Grill grates can let a lot of fat and juices from the meat drip off burgers. Wilson advises that you don’t keep turning it over and again. Keep the surface hot and let it cool down until it forms a caramelized crust. Turn it once. You will lose that crust if you keep turning it.
If you don’t touch them, the juicier and more tender burgers will be. Heat your burgers on a medium flame if you have a traditional grill. The lid should be up so that the patties get a nice char, but the inside doesn’t burn.
Don’t slice the burgers for testing purposes. You can tell if the burger is cooked by slicing it open to see inside, but this will also cause the meat to fall apart. Use a meat thermometer to do the right thing. Although appearance and touch can be useful indicators, the meat’s internal temperature is what determines its doneness.
Sauce simply
Wilson advises that you use only mustard, ketchup and mayonnaise. This trio provides sweetness, acidity and richness as well as flavor. You may need a bit more than you think.
It’s perfect!
“A slice of cheddar is the best. Pickles are a vital part of any burger. Wilson states that pickles add acid to counteract the fattiness in the meat. Lettuce, tomato and onion add freshness to the patty’s richness.
If you prefer to go the traditional route and add cheese to your burgers, do not wait until you are seated to do this. Make sure you add the cheese as soon as your burger is turned.
It’s best to eat it upside-down.
Wilson says, “Grab the hamburger by placing your fingers under the bottom bun and your thumbs over the top. Then, bring it to your mouth in an arch.” As a young burger-eater, it was much easier to pick the burger up in this manner and then bring it to my mouth upside down. The heavier ingredients are often closer to the bottom bun than the top. This helps preserve the integrity of your bottom bun, which might have been absorbed some juices from the meat.
