Discover What Makes The Best Burger Joint Burleson Offers
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.
It is important for the cook to know what to do, or not, when creating a perfect hamburger. The most important is the grade of meat that will be used. It is best to use the highest rated meat. Texture of the hamburger is also highly important. Combining various grades of meats affects the texture of the burgers. The grind is important and should not be fine or course.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers 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.
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.
It is vital that the fat to lean ratio is 20 percent to 80 percent. Some folks prefer a higher fat content for a juicier hamburger. In that case the fat should increase and the lean percentage decrease. It is important that the meat is not packed too firmly in the tube. Keeping air in the patties will give the hamburgers a better texture and flavor.
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.
Two hours before the burgers go on the grill, season them with pepper and salt. Never season the mix, only the outside of the burgers. Remember not to press the burgers down while cooking. This squeezes out all the juices and gives dry burgers. Check with a thermometer and make sure the meat is 150 degrees. Serve on a toated buttered bun placing lettuce under the burgers to prevent soggy bread.
It is important for the cook to know what to do, or not, when creating a perfect hamburger. The most important is the grade of meat that will be used. It is best to use the highest rated meat. Texture of the hamburger is also highly important. Combining various grades of meats affects the texture of the burgers. The grind is important and should not be fine or course.
Starting with chuck, brisket, or short ribs are suggested for creating a perfect hamburger. Many establishments do the grinding themselves rather than buying from suppliers. Grinding your own meats allows you to know precisely what you are getting. This is a good rule of thumb for those attempting to make the best hamburgers 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.
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.
It is vital that the fat to lean ratio is 20 percent to 80 percent. Some folks prefer a higher fat content for a juicier hamburger. In that case the fat should increase and the lean percentage decrease. It is important that the meat is not packed too firmly in the tube. Keeping air in the patties will give the hamburgers a better texture and flavor.
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.
Two hours before the burgers go on the grill, season them with pepper and salt. Never season the mix, only the outside of the burgers. Remember not to press the burgers down while cooking. This squeezes out all the juices and gives dry burgers. Check with a thermometer and make sure the meat is 150 degrees. Serve on a toated buttered bun placing lettuce under the burgers to prevent soggy bread.
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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