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Biting Into A Juicy Burger

The BIGGESTfactor contributing to how well your burgers turn out is what type of meat you use. A store bought package of ground beef will work. However, an even better tasting meat is ground steak which you can get at most grocery stores. Sirloin or chuck are both good choices. However, for the freshest (and best tasting) burgers, get freshly ground steak which you can claim your local butcher for or do it yourself if you have a meat grinder.

Another important point to consider is fat content. The best burgers do not come from completely lean meat with no fat. You need some fat to make the burgers juicy and delicious. A good ratio is about 20% fat, any less fat and they'll be dense and dry, any more and they'll be too greasy.

Juicy Burgers Conundrum

When mixing up your burger meat by hand, you may notice your hands get all sticky and gross. You can use gloves when doing this, just make sure they will not affect the flavor of your meat. But, I prefer doing this barehanded just to make sure. If you wet your hands in a little water before you start touching the meat, the mixture won't stick to you as bad. Also, a large bowl full of soap and water set to the side will make cleaning your hands easier after you're done making your patties.

If you're cooking for a crowd and are not sure how they like their burgers, it would be safe to just include burger seasoning, a little Worcestershire, and black pepper. Not everyone likes onions, garlic or any other extra ingredients. Also leave out salt for now as it will extract moisture from the meat. Throw just a pinch on before you begin grilling your burgers.

This is one of the coolest tricks to use when making the best burgers. When forming your burger patties, using your finger, put a small dimple in the middle of your burger. But why?! Well, when your burger cooks on the grill, it will shrink up a little bit. So when this happens and you do not put a dimple in the meat, you'll come out with burgers that are thicker in the centre than they're on the edges. No one likes this. However, if you use the dimple technique, when the burger cooks, it will shrink into the middle and come out perfectly flat and even.

A good way to save time when grilling is to get your grill going before you start mixing your meat and making your burger patties. This way your coals are ashing over while you're working on your burgers, then when you're done with that, they're ready to go right on the grill. This will eliminate time waiting on your grill to heat up and your coals to be ready.

Once you have set up your grill and either turned on and lit your gas or charcoal, it's time to cook your burgers. Make sure your coals are ashed over before putting your burgers on (if using charcoal). For the best burgers, I recommend cooking them on high heat for a short space of time, just a few minutes per side. Also, only flip your burgers once. A few minutes on the initial side when you first put them on, then flipped, then end up with a few minutes on the other side, then they're done. This will ensure that the burgers get the good flame kissed flavor of the grill, but not all dried out from being on the grill for too long. I have used this technique with great success and great tasting burgers. Grilling the burgers this way will ensure they're fully cooked from being on high heat. However, they'll not lose their juiciness because they weren't grilled for too long.

If you have ever ordered a burger from a restaurant and wanted to make sure that the meat was cooked all the way, you probably ordered it well done. But, when you bit into your burger, you were probably very disappointed at how flavorless, dry and unedible it was. It does not have to be that way! You can still get your burger completely cooked AND juicy and delicious. It's the best of both worlds. Remember, just cook the burgers on high heat for just a few minutes per side and they should come out juicy AND done with no redness in the meat.

If you like your burgers medium or medium rare (like I do) then cook them over a low level of heat like medium to low. It would still be good to offer them a few minutes on the high heat to get them a little crispy on the outside. You may have to play around with these combinations of heat levels and cooking times to get your burgers just right.

Avoid cooking these burgers on high heat. These burgers require a longer cooking time because of the thicker patties. Lower the cooking heat and let them to cook more naturally.

Once you're done grilling your burgers, or just before they're done, go ahead and throw your burger buns on the grill. Lightly toasted buns taste great and add a little crunch! Your fire is still going so why not? The only problem with toasting buns is you really wish to keep your eye on them so they do not burn, it can be quite easy to overcook them. Add a little butter before putting them on for even better flavor.

Superior Gas Barbecue and Grills - www.BroilKingBBQ.com

12:28:23 pm . 23 Sep 2015
flippingmeat · 109 views · Leave a comment

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