The burger has been a tasty favorite on eatery menus for decades. There’s something special about a juicy slab of beef between two buns that people from all walks of life just cannot seem to put down. Why not learn to create that same great flavor in the comfort of your home?
Creating a perfect burger takes a little more effort than it seems. You could mix business with pleasure and buy your own burger franchise, or you could learn how to do it yourself. Here are a few excellent preparation tips for cooking the most delicious burger you and your family have ever chewed.
Never cook a frozen patty
If it happens upon dinner time and your beef is frozen, never toss it on the grill straight out of the freezer. Place the meat between a hot pan and a boiling pot of water to quickly thaw it from both sides.
After thawing, put the meat back into the refrigerator for at least 30 mins to allow for the fat in the beef to harden a bit. You want the fat to retain its flavor and consistency for cooking. When the patty is warm, the flavor of the fat will be overshadowed and lost.
Get good quality beef
The quality of the beef you use for your burger is super important. The best burger beef is beef that is 100 percent grass fed and free of hormones and antibiotics. You want a little bit of fat in the meat for flavor, so grab an 80/20 or 85/15 package of meat.
When the beef is grass-fed, you can know that the animal had a natural and healthy life. When the animal is treated badly and fed grains for supplement, the meat is not as healthy and organic. Buying higher grade beef means that the animals are being treated with care and had a humane death.
Season the inside and the outside
Most people only season their beef while they are forming the patties, but it is better to season your meat inside and out. Season the meat, shape it up, and then season it again for the best flavor.
Seasoning the outside of your burger helps the meat sear and for that crispy, flavor-filled first bite. However you choose to mix up your beef seasoning, do so in a way that it doesn’t overpower the natural flavor of the meat (aka don’t overdo it).
Shape and indent your meat
Shaping the perfect patty takes effort. Use the lid from a peanut butter jar for the best circumference. Just line the lid with cellophane, and you’ll have a round patty in no time.
After you have the shape, press your thumb into the middle of the patty for a small indention. Indenting the top of your patty will help the meat form into a nice wide shape and fit the bun.
Only flip your burger once
Once your patty hits the heat, don’t touch it. Let the meat cook for about 5 minutes on one side, and then flip it once and only once. Flipping your burger over and over again is not conducive to a perfect cook.
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