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Post Info TOPIC: 7 Steps To a Great Grilled Beefburger


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7 Steps To a Great Grilled Beefburger


1) Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices. Too high and you'll burn the outside before the burger is done

2) Start with the right meat. Use fresh ground beef. Avoid the lean and extra lean burger which is great for casseroles but too lean for burgers -- you need the fat for flavor. Purchase your fresh ground beef when there is someone in the meat department so you can ask when it was ground. I personally like a 75/25% blend.

3)  Handle the meat sparingly. Too much pressure will make for tough burgers. You know what I'm talking about like those frozen hockey-putts! Start with making a 5 ounce meat-ball, then give it a little pat to sort of press it down "not flatten".  Make the burger thicker than necessary and then gently press the center to form a concave patty and avoid the urge to press.

4) Often you may see others pressing their burgers with the spatula but doing so forces the juices from the meat, and it's the juices that make your burgers moist and flavorful. I used 5 ounces of beef to start out with because there will be up to a 25% cooking loss thus I will be closer to my goal of a 4 ounce portion.

5) A frozen beef patty will shrink a little more due to the ice crystallization. If you must use frozen beef patties then I recommend thawing them out first. That's if they don't fall apart on you.   

6) "One Time Over". If you know what you are doing all you need is to turn your beef burger over "once. "That goes for steaks as well". Constant flipping and pressing keeps forcing more juices to run out and that will cut-down on the juicy flavor you are seeking.

7) Ok now here is where things get a little dicey. Avoid the urge to overcook. A well-done burger is going to be tough and dry, you know it and I do too! Therefore always cook with a good-working thermometer, and a safe  internal temperature of 160 degrees F. is safe according to; https://www.foodsafety.gov/keep/charts/mintemp.html.

Cooking Tips:

*Season your meat before cooking. You'll find that your burger will taste much better if every morsel is seasoned, not just the outside. Add 3/4 teaspoon salt and 1/4 teaspoon pepper to every pound of burger and knead it in gently.

*Try mixing grated cheese into the meat for cheeseburgers. You'll get a burst of cheese in every bite, the cheese won't drip down into the grill, and it takes less cheese to make a cheesy burger.

 To reduce the chances of  food-borne illness: Keep the fresh meat cold until it hits the grill.

Meat Cutters Never Die, We Just Shrink Away!

 

 





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Phil ( coalcracker ) Verduce

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