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.
It is important for the cook to know what to do, or not, when creating a perfect hamburger. The most important is the grade of meat that will be used. It is best to use the highest rated meat. Texture of the hamburger is also highly important. Combining various grades of meats affects the texture of the burgers. The grind is important and should not be fine or course.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers 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.
After the patties are shaped and ready for the grill, an indentation in the middle of each one is made by a thumb print. This will keep the patty from puffing up and bulging in the middle. As the burgers cook they expand and the thumb print will disappear. The hamburger is left perfectly shaped. Making the depression in the center of the patties will also keep them from shrinking too much.
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.
It is important for the cook to know what to do, or not, when creating a perfect hamburger. The most important is the grade of meat that will be used. It is best to use the highest rated meat. Texture of the hamburger is also highly important. Combining various grades of meats affects the texture of the burgers. The grind is important and should not be fine or course.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers 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.
After the patties are shaped and ready for the grill, an indentation in the middle of each one is made by a thumb print. This will keep the patty from puffing up and bulging in the middle. As the burgers cook they expand and the thumb print will disappear. The hamburger is left perfectly shaped. Making the depression in the center of the patties will also keep them from shrinking too much.
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.
Aucun commentaire:
Enregistrer un commentaire