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.
Creating a perfect patty starts with using short ribs, chuck, and brisket. Many fine hamburger places will grind the meat themselves instead of purchasing from suppliers. When they grind their own meat, they will know just what is in the mix. Folks who want to make a good hamburger at home may also want to start grinding their own meat.
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, roll the meat in the shape of a tube and wrap with plastic. Place the tube in the refrigerator for about 30 minutes. Once the tube has chilled, slice it into patties. Be sure to make the patties the right thickness. When you make them at home you can use parchment paper to separate them and place in a freezer bag or container, and freeze them.
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.
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.
Do not to season the mix, but season the outside of the patties with pepper and salt about two hours before cooking. Never press the patty down while cooking. Doing so pushes all the juices out making the patty dry. Use a thermometer to check that burgers are done at 150 degrees. Use a toasted buttered bun placing the lettuce under the hamburger to prevent the bread from becoming 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.
Creating a perfect patty starts with using short ribs, chuck, and brisket. Many fine hamburger places will grind the meat themselves instead of purchasing from suppliers. When they grind their own meat, they will know just what is in the mix. Folks who want to make a good hamburger at home may also want to start grinding their own meat.
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, roll the meat in the shape of a tube and wrap with plastic. Place the tube in the refrigerator for about 30 minutes. Once the tube has chilled, slice it into patties. Be sure to make the patties the right thickness. When you make them at home you can use parchment paper to separate them and place in a freezer bag or container, and freeze them.
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.
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.
Do not to season the mix, but season the outside of the patties with pepper and salt about two hours before cooking. Never press the patty down while cooking. Doing so pushes all the juices out making the patty dry. Use a thermometer to check that burgers are done at 150 degrees. Use a toasted buttered bun placing the lettuce under the hamburger to prevent the bread from becoming 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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