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 person doing the cooking must know what to do, and what not to do, when attempting to make the best hamburger. The first item is the meat that is used. This should be of the highest quality meats. The texture of the finished product is very important. When varying grades of meat mixed together will affect the texture. The grind should not be too fine or too course.
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.
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.
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 person doing the cooking must know what to do, and what not to do, when attempting to make the best hamburger. The first item is the meat that is used. This should be of the highest quality meats. The texture of the finished product is very important. When varying grades of meat mixed together will affect the texture. The grind should not be too fine or too course.
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.
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.
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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