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.
The best burgers begin with a combination of short ribs, chuck, and brisket. Many places grind their own meat instead of purchasing it from a supplier. When you grind your own meats, you will know exactly what you have. Keep this in mind if you plan to try to make a good tasting hamburger at home.
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.
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.
Season the outside of the patty with salt and pepper only, about 2 hours before grilling. Make sure not to press down on the burgers while they are cooking. This presses out the juices and will make them dry inside. Use a thermometer to test doneness. Typically 150 degrees is the perfect doneness. Serve on toasted buttered buns with lettuce on the bottom to keep the bread from getting soggy.
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.
The best burgers begin with a combination of short ribs, chuck, and brisket. Many places grind their own meat instead of purchasing it from a supplier. When you grind your own meats, you will know exactly what you have. Keep this in mind if you plan to try to make a good tasting hamburger at home.
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.
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.
Season the outside of the patty with salt and pepper only, about 2 hours before grilling. Make sure not to press down on the burgers while they are cooking. This presses out the juices and will make them dry inside. Use a thermometer to test doneness. Typically 150 degrees is the perfect doneness. Serve on toasted buttered buns with lettuce on the bottom to keep the bread from getting 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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