There is a lot more to making the perfect hamburger than most people know. Creating a perfect hamburger is more than starting up the BBQ and putting the meat on. The best burger joint Burleson has takes a number of things into consideration when they create their hamburgers. The type of toppings, kind of bun, meat quality, and cooking temperature, are all considered when making a perfect hamburger.
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.
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.
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.
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.
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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