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.
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.
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.
After grinding, the meat is rolled into a tube shape, plastic wrapped, and refrigerated for about thirty minutes. When the meat is chilled, it is sliced into patties. The patties should not be made too thick. If you have made the patties at home, you can freeze them by separating them with parchment paper and placing in freezer storage containers or bags.
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.
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.
Do not to season the mix, but season the outside of the patties with pepper and salt about two hours before cooking. Never press the patty down while cooking. Doing so pushes all the juices out making the patty dry. Use a thermometer to check that burgers are done at 150 degrees. Use a toasted buttered bun placing the lettuce under the hamburger to prevent the bread from becoming soggy.
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.
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.
After grinding, the meat is rolled into a tube shape, plastic wrapped, and refrigerated for about thirty minutes. When the meat is chilled, it is sliced into patties. The patties should not be made too thick. If you have made the patties at home, you can freeze them by separating them with parchment paper and placing in freezer storage containers or bags.
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.
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.
Do not to season the mix, but season the outside of the patties with pepper and salt about two hours before cooking. Never press the patty down while cooking. Doing so pushes all the juices out making the patty dry. Use a thermometer to check that burgers are done at 150 degrees. Use a toasted buttered bun placing the lettuce under the hamburger to prevent the bread from becoming 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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