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 are going to grind the meat at home, make sure to use short ribs, chuck, and brisket. Cut the meat in small chunks and put them in the freezer until very firm but not frozen. After about fifteen minutes remove the meat from the freezer and use a food processor to grind a little at a time to the size you want. Use about 10 to 12 one second pulsing.
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 fat to lean ratio should be eighty percent lean and twenty percent fat. If you prefer a juicier patty then increase the fat content and reduce the leanness. It is best not to pack the tube of ground meat too firm, or dense. With more air in the patties the burgers have a nice texture and are more flavorful.
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 are going to grind the meat at home, make sure to use short ribs, chuck, and brisket. Cut the meat in small chunks and put them in the freezer until very firm but not frozen. After about fifteen minutes remove the meat from the freezer and use a food processor to grind a little at a time to the size you want. Use about 10 to 12 one second pulsing.
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 fat to lean ratio should be eighty percent lean and twenty percent fat. If you prefer a juicier patty then increase the fat content and reduce the leanness. It is best not to pack the tube of ground meat too firm, or dense. With more air in the patties the burgers have a nice texture and are more flavorful.
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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