A lot of people think they know how to make hamburgers. Many do not understand there is more to making burgers than starting up the grill and throwing the patties down. When looking for the best burger joint Burleson has to offer, find out how they make their hamburgers. Ask about the quality meats used, the temperature they cook their patties, and what kind of buns and toppings they provide.
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.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers at home.
Grinding a mixture of brisket, chuck, and short rib is also suggested for those making hamburgers at home. If you are grinding at home, you can cut the meat into chunks and place in the freezer for about fifteen minutes. When the chunks are firm use a food processor to pulse them to the grind size you prefer. Pulsing should only be ten to 12 one second pulses.
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 lean to fat ratio must be at 80 percent lean and 20 percent fat. For those who prefer their burgers to be juicier, the fat content should be increased and the leanness reduced. The tube should also not be packed solid or densely. The more air the patties have, the better texture and flavor the burgers will have.
Make an indentation with the thumb in the center of each patty before cooking. The indentation will keep the burgers from bulging and getting puffed up in the center. As the patties cook they will expand and the indentation disappears. The hamburger is flat and in the perfect shape. The depression in the middle of the burgers also reduces the amount of shrinkage.
Season the outside of the patty with salt and pepper only, about 2 hours before grilling. Make sure not to press down on the burgers while they are cooking. This presses out the juices and will make them dry inside. Use a thermometer to test doneness. Typically 150 degrees is the perfect doneness. Serve on toasted buttered buns with lettuce on the bottom to keep the bread from getting soggy.
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.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers at home.
Grinding a mixture of brisket, chuck, and short rib is also suggested for those making hamburgers at home. If you are grinding at home, you can cut the meat into chunks and place in the freezer for about fifteen minutes. When the chunks are firm use a food processor to pulse them to the grind size you prefer. Pulsing should only be ten to 12 one second pulses.
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 lean to fat ratio must be at 80 percent lean and 20 percent fat. For those who prefer their burgers to be juicier, the fat content should be increased and the leanness reduced. The tube should also not be packed solid or densely. The more air the patties have, the better texture and flavor the burgers will have.
Make an indentation with the thumb in the center of each patty before cooking. The indentation will keep the burgers from bulging and getting puffed up in the center. As the patties cook they will expand and the indentation disappears. The hamburger is flat and in the perfect shape. The depression in the middle of the burgers also reduces the amount of shrinkage.
Season the outside of the patty with salt and pepper only, about 2 hours before grilling. Make sure not to press down on the burgers while they are cooking. This presses out the juices and will make them dry inside. Use a thermometer to test doneness. Typically 150 degrees is the perfect doneness. Serve on toasted buttered buns with lettuce on the bottom to keep the bread from getting soggy.
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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