Wanna better Burger?

by zesty on August 15, 2008 · 1 comment

Here are some common tips to making your burger experience better.

The type of meat in the patty is important. Do not use extra-lean meat. Instead look for meat that is 80 percent meat and 20 percent fat. The ideal size for a burger patty is 6 ounces.
When forming the patty, make an indent with your thumb in the middle.

This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger’s flavor.

The best burgers are all beef. I tend to avoid adding anthing to the meat such as vegetables or any other ingredients. Use the toppings and condiments to make the burger more exciting.
Only flip the burgers one time. To form a good crust, set the patty on the grill and leave it alone for several minutes. Over high heat, a burger usually cooks in about four minutes per side.

Properly melt the cheese. There is nothing worse than a burger with half melted cheese. Trap the heat by closing the grill over the patties. If cooking indoors, place a metal bowl over the burgers to melt the cheese.

Don’t overlook the rolls. Ideally, the rolls should be fresh with a light toast.

Be aware of the four main factors — thickness of the patty, the fat content of the meat, the heat of the grill, and the condiments — that affect the burger. Take care when controlling these factors and you’ll end up with sheer burger bliss.

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{ 1 comment… read it below or add one }

1 Carol Abarr

Not to sound stupid, but you say to make an indent in the center of the patty with you thumb then you follow that with flatten the patty before placing it on the grill. Wouldn’t that eliminate the indent? Also, just curious about the science behind an indent helping the hamburger to plump.
Stumbled onto you site while looking for a good oven cooked french fry recipe. Couldn’t sleep so I came back to it and started looking around! I will certainly bookmark this site so I can come back quickly.
CA

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