Every self-respecting meetlover knows it, when vege mothers see him, they cover their's children eyes, and its smell when he is lying on the grill works on men like Pavlov's bell!
Do you already know who we are talking about? Sure, becouse there is only one King!
Great, mighty and dignified - BURGER!
Many try to make it, but only few can do it really well.
Maybe you think "it's just a burger, what could go wrong?" - well, EVERYTHING! :)
That's why I am presenting 8 principles that will allow you to prepare the Perfect Burger!
1. Never make a skinny burger! It can not work!
When choosing meat, make sure it has about 30% fat.
Fat is the "transporter" of taste, so the more it will be in meat, the tastier it will be, and the more juicy and consistent it will stay after cooking. I will calm you right away - a lot of fat will melt during frying, so there is nothing to be afraid of. :)
Personally, when I make burgers, I usually choose meat from a beef patch, which is nicely cut with fat or reach for a roast beef with clear, greasy patterns. You want him to be medium mesh.
2. Leave this salt!
NEVER salt meat for burgers during its preparation!
The salt extracts moisture and makes the meat can become chipped and unpalatable.
Seasoning with salt always leave for the last moment and salt burgers for a moment before placing on the grill or pan. First, I treat the side with salt, which will go to the pan first, and a moment before turning over, sprinkle the second, upper part.
Thanks to this, the meat retains its juiciness and the salt on the surface of the burger creates a nice, crunchy shell.
3. All you need is pepper
Good beef does not really need more spices.
Just remember that ordinary, ground pepper from the bag has much less flavor than the grains crushed just before adding.
If you do not have a grinder or mortar, you can put whole grains on the board, cover with a clean cloth and treat the meat hammer several times. :)
And one more thing - be generous! Beef loves pepper, so it's hard to overdo it.
4. Water test
The meat for the burger should be properly knead.
If we skip this stage, the chops simply fall apart and we want them to be juicy and firm.
There is a simple way to aviod this - cold water!
It is enough to add just a few tablespoons to help collagen release from the meat, which will give it a proper structure and stickiness.
Meat for burgers does not need to be made too long, it takes about 5 minutes to change their structure. We want a sticky consistency that will allow you to easily form burgers that will keep their shape.
5. Now give him rest
To prepare a burger, it is enough to weigh the right portion of meat (about 200g), form a ball, then flatten it with your hand (the burger should be 2-3 cm high, too thin will dry out).
It is worth remembering that the meat will shrink during frying, so from a 200g chop we can have about 130 / 160g after frying - a lot depends on the quality and type of meat.
For a nicer shape, the edges of the burger after forming can be lightly tipped with a knife to the inside - they will become nice and round.
When we are satisfied with the shape, put the chop on baking paper, than put it in the fridge and give it peace of mind for 20 minutes. :)
Many people skip this stage, and it is here that the burger gets its shape and behaves much better during frying.
In addition, thanks to the use of paper, we can easily transport meat to the pan or grill.
6. Don't play with fire!
In my opinion, a good burger, is a medium rare burger - nicely brown outside but slightly pink inside.
By frying meat in this way, we are sure that it will keep its juiciness and give us maximum taste.
Therefore, I fry my burgers for 3 minutes on one side and 3 minutes on the other side. Then I turn back and fry on each side for an additional minute.
7. Take care of good company
Let's make one thing clear - the burger is something beautiful and it deserves for good additions! :)
For me the most important is the roll because it is her job to maintain the entire "structure" of the sandwich and absorb excess liquid.
Of course, you can reach ready products full of preservatives , but I think it's better to spend a moment and preparing your own bread.
The recipe for burger buns in my way you can find here: click!
Other additions are also important. If you add cheese, let it be a cheddar, reaching for the bacon, choose one in fat slices and naturally smoked. Good pickled cucumbers, good ketchup, tomatoes, etc. Believe me, it's worth the effort, because in the company of such additives the burger really tastes great.
8. The King does not like to wait!
This point is important if you do not want panic in the kitchen. :)
The idea is to prepare all the extras before you get into frying burgers.
When they are ready, they will immediately land on a bun with additives, and a moment later on the table. Earlier preparation of the "set" allows you to act calmly, and most importantly, it gives you the opportunity to focus only on frying burgers - after all, they are the star here!
I hope that thanks to these simple tricks your next burgers will melt in your mouth and delight in the taste!
How many of these tips have you previously known? Or maybe you have your own ways to make the perfect burgers that you have missed here? Let me know in the comments! :)
I'll put the Perfect Burger recipe tomorrow, so if you do not want to miss it, leave me follow. ;)
I wish you a magical day!
Foodini
Ps.
Im still improving my English, so please excuse me for some mistakes.
If something is unclear then please let me know in a comment, we will figure it out somehow. :)