We’ve got the science down, but making the ideal hamburger is an art. Here are some of the most important things to keep in mind, whether cooking burgers on the grill, the stovetop, or anywhere else.
It’s usually an excellent idea to make burgers for a backyard barbeque or family get-together, but we’ve all felt dread when they don’t turn out as planned. Walking between serving raw hamburgers and turning your guests off with hockey pucks is OK.
Exactly how does one go about making the finest burgers ever? In this article, we will provide you with expert advice on preparing, cooking, and serving succulent burgers.
Tip 1: Choose a beef-to-fat ratio of 80:20
A proper ratio of meat to fat is the first step in creating a juicy, delicious burger. A ratio of 80% beef to 20% fat, or just enough fat to make it juicy, is what you want here. Keep in mind that the thinner the beef, the less taste and juice you’ll get to savor in the end, so a 90/10 ratio is OK if that’s what you want.
Tip 2: Season Food Just Before It’s Finished Cooking
Most burger recipes call for salt and pepper, but when salt is added is crucial. So, to break it down scientifically: Meat should be salted or brined well before cooking to prevent drying out as a result of the heat. Nevertheless, ground beef might become dry and thick if too much salt is added to the combination in advance. Don’t add salt until the last minute before cooking the patties. They’ll turn out juicy, with a salty exterior that’s fantastic.
Tip 3: Butter is ideal for basting
If you want more juice in your burgers, you should increase the fat in the patties. Begin cooking burgers on the stovetop (ideally in a cast-iron skillet) by dolloping a few tablespoons of butter into the pan and then basting the patties with the butter as they cook. Brush the burgers with melted butter every so often while cooking.
Tip 4: Avoid Pressing Down on the Patties as They Cook
This preparation method is akin to extracting the meat’s natural juices from the patties. You’ve undoubtedly seen this at a picnic while folks ignored the burgers to check on them. If you refrain from touching the patties with the spatula, the delicious juices will remain within the meat instead of dripping onto the grill or into the pan.
Tip 5: Let the Burgers Cool Down
The liquids within the burger will redistribute before you bite into it if you let it sit for about 5 minutes before serving. If you don’t do this, the meat will lose its juiciness as soon as you cut into it or bite it, and the fluids will run all over your plate (or your hands).
How to Make a Juicier Burger
- The beef combination should be refrigerated until it is time to cook. To create flavor pockets inside the patty, the fat must remain solid until it is exposed to heat, which will rapidly expand.
- When shaping the patties, be careful not to overwork the flesh. The more the burger is handled before cooking, the harder it will be after it’s on a bun.
- To ensure that your patties are all the same size, use a burger mold or a lid. This will ensure that they cook uniformly. This is one of our favorite burger hacks.
- During the cooking process, avoid disturbing the patties too much. To get a salty crust and a flavorful sear, do this. It would help if you didn’t flip the patties on the grill until they have grill marks. Then, switch to indirect heat to finish cooking until an internal temperature of your choosing has been reached.
- Spread the condiments throughout. Of course, barbeque sauce or aioli can do the trick if your burgers need more moisture. However, an over-easy egg is one of our favorite additions to a burger. The first few nibbles will cause the yolk to ooze out. Then, you may use the dripping yolk as a condiment for your burger. It’s worthwhile to clean up the muck.
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