There is a lot more to making the perfect hamburger than most people know. Creating a perfect hamburger is more than starting up the BBQ and putting the meat on. The best burger joint Burleson has takes a number of things into consideration when they create their hamburgers. The type of toppings, kind of bun, meat quality, and cooking temperature, are all considered when making a perfect hamburger.
The cook at an establishment should know what and what not to do when preparing to create a perfect hamburger. The best burgers begin with the best quality of meat. Keep in mind that texture is important when it acmes to eating a hamburger. If different grades of meats are mixed together it will affect texture. Meat should also not be ground too course or too fine.
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.
After grinding, roll the meat in the shape of a tube and wrap with plastic. Place the tube in the refrigerator for about 30 minutes. Once the tube has chilled, slice it into patties. Be sure to make the patties the right thickness. When you make them at home you can use parchment paper to separate them and place in a freezer bag or container, and freeze them.
It is vital that the fat to lean ratio is 20 percent to 80 percent. Some folks prefer a higher fat content for a juicier hamburger. In that case the fat should increase and the lean percentage decrease. It is important that the meat is not packed too firmly in the tube. Keeping air in the patties will give the hamburgers a better texture and flavor.
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.
The cook at an establishment should know what and what not to do when preparing to create a perfect hamburger. The best burgers begin with the best quality of meat. Keep in mind that texture is important when it acmes to eating a hamburger. If different grades of meats are mixed together it will affect texture. Meat should also not be ground too course or too fine.
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.
After grinding, roll the meat in the shape of a tube and wrap with plastic. Place the tube in the refrigerator for about 30 minutes. Once the tube has chilled, slice it into patties. Be sure to make the patties the right thickness. When you make them at home you can use parchment paper to separate them and place in a freezer bag or container, and freeze them.
It is vital that the fat to lean ratio is 20 percent to 80 percent. Some folks prefer a higher fat content for a juicier hamburger. In that case the fat should increase and the lean percentage decrease. It is important that the meat is not packed too firmly in the tube. Keeping air in the patties will give the hamburgers a better texture and flavor.
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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