Keys to Making the Perfect Burgers
Filed under: How To, Recipes
The keys to making the perfect hamburger is really simple. You really need to first get some really pretty, (for some of you pretty wouldn’t describe meat… but you know when meat just has a pretty look to it), well I always like to go for ground beef with a 80%-20% fat to lean ratio. Some like to combine ground chuck with ground sirloin, the only problem I find with sticking to only ground sirloin is that your burger will tend to become drier faster and we all know nothing is better than a really really juicy burger. I always like to use ground chuck when I make my burgers.
Now when you have your ground beef never keep it in your fridge for more than two days. So make sure that you are either going to make your burgers the day of within 2 days max. I like to always work with 1/2- 2 pounds of ground chuck.
Its time to add a little flavoring. To keep my burgers flavorful I add black pepper, garlic salt, eggs, breadcrumbs, and Worcestershire sauce. Oh yea and grated onion. This trick of the grated onion brings such a fabulous flavor and really helps my burgers to stay moist and juicy.
Now mix all of that loveliness together but make sure to not over mix… You don’t want to break u the ground beef so much. Form them into patties. Now I know this can be tricky… with this amount you can make 6 burgers very generously. I’m talking quarter pounders, which is exactly what you want.
A good thing to remember is that when you are forming your patties, you make the center thinner then the outside only because you want your burger to cook evenly. Make an indentation with your thumb, in the center so your burger will not get that swollen belly effect and not cook properly.
Let your burgers rest in the fridge for 30 minutes to an hour, while you get your grill Hot and Ready for some grill action! You definitely want your burgers to make that sizzling sound when it hits that grill for the first time. You can always adjust your heat as the cooking continues but initially you want it smoking hot. Once the burgers hit the grill make sure to not touch fiddle with them, only flip once, and Do Not, I repeat Do Not press down on them or try to flatten them. This will kill all of the succulent juice that the burger is creating inside… and No One wants a dry burger.
- A good thing to remember is that when you are forming your patties, you make the center thinner then the outside only because you want your burger to cook evenly. Make an indentation with your thumb, in the center so your burger will not get that swollen belly effect and not cook properly.
- One last important thing, always toast your buns… hehehe… Nothing is sweeter than a juicy burger on a nice toasted sweet bun!
- Perfect Hamburgers
- 1 1/2 – 2 lbs ground chuck
- 2 eggs
- garlic salt
- black pepper
- 3 tablespoons grated onion
- 1 cup bread crumbs (more if needed)
- 3 tablespoons Worcestershire sauce