Often asked: How To Make A Really Good Burger?

How do you make a good burger at home?

Here are the chef’s tips to turning out the ultimate, show-stopping burger:

  1. Use 80/20 ground chuck.
  2. Make a thumbprint in the middle of the patty.
  3. Season with salt and pepper ONLY.
  4. Use canola oil, cast iron and high heat.
  5. Flip once.
  6. Get the temperature just right.
  7. Don’t be afraid to mix cheeses.
  8. Use a squishy bun.

What is the secret to juicy hamburgers?

Secret Method #2: Salt at the end With ground meat, though, salting the mixture ahead of time can draw out too much moisture, leading to a dry, dense patty. Instead of adding salt to my burger mix, I salted the outside of the patties right before they hit the grill.

What makes a good burger?

Will Fincher, Obstinate Daughter: A perfect burger has to be juicy and minimally topped. The bun should be nicely toasted to hold up the beef. The patty itself should be seared on the outside to lock in all that beefy goodness. You gotta cook burgers at a high temperature or it’s just a waste.

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Should you put an egg in burgers?

If you ‘re making your own hamburger patties, adding egg to hamburger meat can help hold the meat together for easier cooking. Without the proper binder, the burgers may fall apart in the pan or on the grill.

Why put a thumbprint in a burger?

To ensure that the meat cooks evenly, make a thumbprint indentation into each patty before it goes on the grill. The indentation helps the patty hold its shape—rather than swelling—as it shrinks during cooking.

Why put an ice cube on a burger?

When your raw patties are cooking on the grill, put a pad of butter on top of them. If you want a healthier option, put an ice cube on the patty instead. Either one will melt into the burger as it cooks, making it your juiciest ever.

Why do restaurant burgers taste better?

Most top-notch burger places use a flat-top griddle to cook their burgers. These griddles are set at a consistent temperature, one that allows the burgers to get a sear while cooking evenly on the inside, locking in the juices.

What can I add to my burger for flavor?

The herbs and spices that make a good complement to beef burgers are parsley, basil, thyme, oregano, marjoram, savory, garlic, and chili flakes or powder. For intensifying flavor, try using dill pickles, sweet relish, capers, anchovies or chutney, plus almost any cheese will serve a beef burger well.

Should you press down on burgers?

DO NOT PRESS DOWN ON THE PATTIES WHILE COOKING THEM. The meat should be handled as little as possible, so if you take a spatula and press down on it, the juices will spew out.

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Should you let a burger rest?

Burgers are always cooked directly over high heat, which raises their temperature at the surface. For perfect burgers (and buns), let the burgers rest for 5 minutes, tented with foil and preferably on a rack so moisture doesn’t collect underneath, before transferring them to buns.

What meat is best for burgers?

The best cuts of beef for burgers:

  • Chuck steak. Chuck is the most commonly used cut of beef in burger blends.
  • Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, but has a good amount of flavor.
  • Round. Round is extremely lean and very cheap.
  • Brisket.
  • Boneless Short Rib.
  • Plate (Skirt and Hanger Steak ).

How do you hold a burger together without eggs?

My secret to binding burgers without egg and other fillers is chia seeds. I’ve used chia seeds a lot in sweet style recipes but this was the first addition to a savoury style meal and I can tell you they make the best burger, there is no turning back once you try them I reckon. Chia seeds work as a great egg replacer.

How much egg do you put in a burger?

Ingredients

  1. 1 pound ground lean (7% fat) beef.
  2. 1 large egg.
  3. ½ cup minced onion.
  4. ¼ cup fine dried bread crumbs.
  5. 1 tablespoon Worcestershire.
  6. 1 or 2 cloves garlic, peeled and minced.
  7. About 1/2 teaspoon salt.
  8. About 1/4 teaspoon pepper.

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