How to Build a Better Burger!
Who Says Girls Can’t Cook Burgers?!?!?
10 Tips to Make a Better Burger
Burgers are one of the most versatile foods out there. You can change up EVERYTHING. From meat (beef, lamb, chicken, turkey, ostrich, buffalo…) to toppings (regular onions, caramelized onions, ketchup, mayo, mustards a million, lettuce, bacon…holy crap, this could go on all day.) You even have options for buns as well as size (huge whopper of a burger, or a simple slider). And, the age old quesion: To Cheese or Not to Cheese. And, now, more and more frequently: To Stuff or Not to Stuff. So many options, why not make them different all the time?!?!?! That’s what we do! Lord knows if I can EVER repeat a recipe….I don’t really follow them in the first place, so it’s pretty difficult to duplicate. Toppings and Ingredients are up to you. Change it up, have Fun with it. GET CREATIVE!!! Here are a few tips I have learned over the years:
10 TIPS TO MAKE A BETTER BURGER
- Don’t overwork your patty. Combine COLD meat and any extra ingredients GENTLY. Shape and Form Patty. Refrigerate to Set (at least 30 mins).
- Use Wet Hands to form the Patty. Keeps moisture in the meat by keeping the fat from sticking to your hands.
- Using your Thumb, put a dent 3/4 inch deep in the Middle of the Patty (about the size of a quarter) to keep it from “puffing up” when cooking.
- Do Not, I repeat DO NOT SMASH IT DOWN WITH A SPATULA and squish out all that yummy greasy juice. That’s where the flavors at!
- Don’t flip the everliving hell out of it. If you are grilling, you only need to flip it once or twice. NOT CONSTANTLY!!!
- When using Raw Onions to Mix into the Meat, GRATE IT!!! The onion juice packs amazing flavor, while not breaking up the meat mixture or making your burger fall apart because of onion pieces that are too big.
- Best Time to Season your Patty is RIGHT BEFORE GRILLING (or cooking). Do NOT salt your meat when mixing and forming patties. Wait until patties are formed to salt, or right before grilling.
- Keep Burgers COLD until they hit the heat. Other meats, you need to cook room temp, NOT BURGERS!
- Get the Grill (oven) Really Hot to sear the outside.
- LET YOUR BURGER REST. Just like any other meat. The juices need to redistribute.