Many folks have their own ideas about how to make perfect burgers. There is much more to this art than just firing up a grill and throwing down the meat. The best burger joint Burleson offers considers several things before creating their burgers. The cooking temperature, superiority of the meat, toppings, and the kind of bun that is used all factor into creating the best burgers.
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 decide to grind your own mix at home remember to use short ribs, brisket, and chuck. You should cut the meat into cubes and put in the freezer for 15 minutes. Once the cubes are chilled, but not frozen, they can be ground in a food processor to desired size. Pulsing the cubes for 10 to 12 one second pulsations.
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.
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.
When the burgers are shaped and ready to cook, make an indentation in the center of each patty with your thumb. This indentation keeps the burgers from bulging when they puff up during cooking. When the hamburger cooks it expands and the depression disappears. This creates a perfect shaped patty. The depression also keeps the patties from shrinking.
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 decide to grind your own mix at home remember to use short ribs, brisket, and chuck. You should cut the meat into cubes and put in the freezer for 15 minutes. Once the cubes are chilled, but not frozen, they can be ground in a food processor to desired size. Pulsing the cubes for 10 to 12 one second pulsations.
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.
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.
When the burgers are shaped and ready to cook, make an indentation in the center of each patty with your thumb. This indentation keeps the burgers from bulging when they puff up during cooking. When the hamburger cooks it expands and the depression disappears. This creates a perfect shaped patty. The depression also keeps the patties from shrinking.
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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