Starting Out

Simple burgers often taste the best, so this example uses nothing more than coarse ground beef, salt, and pepper. High-fat content in the meat—85 percent lean, 15 percent fat, for example—produces better flavor and a juicier burger than leaner meat.

Before you begin, keep a few things in mind:

• The meat needs to remain cold until you cook it.
• You should handle the meat as little as possible.
• Maintain clean hands and a clean work area.
• Wash everything—tools, dishes, surfaces, hands, etc.—as soon as you finish making the patties.

What You Need

• Ground beef
• Salt
• Pepper
• Sheet pan
• Optional: waxed paper or parchment paper

Divide the Meat

Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup.

Portion the patties to fit the size of the intended burger bun. The higher the fat content of the meat, the more hamburgers shrink as they cook. If you use 85/15 lean/fat or higher, make the patties slightly larger than the buns. Keep patties made with leaner meat to the actual size of the buns.

Additionally, keep all the patties consistently sized so they cook at the same rate. Otherwise, you might end up with some overcooked and some undercooked burgers. Use a kitchen scale if you have one, or form a ball of the ground meat in your hand and hold it to get a feel for the size; repeat to make all the burgers the same. Either way, it’s common to get four patties out of a pound of beef.

Shape the Patties

When you shape the patties, press down in the center while you simultaneously pat the sides, turning the burger in your hand to keep it even. This prevents the patty from cracking around the edges. You should end up with a solid, compacted disk of meat.

Depress the Center

Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart. To prevent this, slightly depress the center of the patty to push a little extra meat toward the edges; aim for 3/4-inch thick at the sides and 1/2-inch thick in the center. This trick produces an evenly cooked patty that holds together on the grill.

Season the Patties

Season hamburgers the way you would a good steak, with a generous amount of salt and black pepper to taste. You can stop there or add other herbs and spices if you like. Spice lovers might choose a sprinkle of hot red pepper flakes. Dried Italian seasonings, herbes de Provence, and smoky paprika all add a nice flavor to the meat. You can dust the top of the patties with seasoning or mix it into the ground beef before you form the patties. If you use 80 or 85 percent lean beef, you do not need to brush the patties with oil before you put them on the grill or in a skillet, since the meat contains enough fat distributed throughout to prevent sticking.

Store the Burgers

You can prepare the patties ahead of time and keep them in the refrigerator, but make sure they don’t spend too much time exposed to the air. Unless you cook them right away, you need to keep them tightly wrappBed and refrigerated. Don’t allow ground meat to sit at room temperature, growing bacteria. Unlike steak and other cuts that benefit from coming to room temperature before you cook them, burgers should go straight from the fridge to the heat.

To store uncooked burger patties, stack them with pieces of wax paper between each one. Wrap the stack tightly in foil and refrigerate it. You can also freeze burgers this way for up to three months, but be sure to add a layer or two of plastic wrap underneath the foil.

The post How to Make Hamburger Patties appeared first on Burger House.

Percentage of Fat

This is one of the big ones. Fat provides moisture and flavor to the meat, and when you’re cooking over a hot grill, fat helps prevent the burger from drying out. The optimal fat content for burgers is 15 to 20 percent.

This means we can rule out quite a few different cuts of meat whose fat content is too low. Round and sirloin, for instance, are too lean to make good burgers.

Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you’ll see it marketed the other way round, as in 80 to 85 percent lean, or simply 80/20, 85/15, and so on). Its deep beefy flavor with ample, but not excessive, fat makes ground chuck the best meat for burgers.

Coarse Grind

Coarse grind refers to the setting on the grinder attachment that is used to grind the meat. A coarse grind means the meat is ground using plates with larger holes in it, producing a coarser texture.

You’ll almost always get a coarse grind with store-bought ground beef and pork. It’s with ground turkey and chicken that you might run into a finer grind, because ground poultry tends to include more cartilage, and the finer grind helps make those bits more palatable. Still, a finer grind produces a mushy texture. The meat is not so much ground as it is extruded into almost a paste. Needless to say, this is not a desirable texture for a burger.

Forming the Patty

Along with shaping the patty, here is where you’ll introduce any additional ingredients, such as the requisite salt and pepper; along with chopped onions, garlic, fresh or dried herbs and so on.

While it can be tempting to load the meat with seasonings and flavoring ingredients, don’t go overboard. Too many additions, particularly if the pieces are on the large side, will weaken the patty, causing it to fall apart on the grill when you try to turn it.

And when you form the meat into a patty, do it gently. Packing the patty tightly will produce a hard burger.

Mixing Meats

Just because chuck is the best meat doesn’t mean it’s the only meat. You can use ground round to make a burger, but to boost the fat content try combining it with ground pork, which has a fat content of 20 to 25 percent. Not only will the additional fat balance out the leanness of the round, but it will also contribute a lovely porky flavor, making it almost like a bacon burger.

You can use this trick with ground turkey or chicken as well. Both of which are too lean to make good burgers on their own.

Another trick is if you grind your own meat. Buy some pork fatback from your butcher and add it to the grinder along with your leaner beef or poultry. Again, whatever you need to do to achieve that 15 to 20 percent fat content. For a spicy kick, consider one part ground sausage for three parts ground beef.

Grilling Your Patty

Unlike a steak, which is best cooked medium-rare (or at most medium), a burger needs to be cooked somewhere in the vicinity of medium-well to well (which corresponds to an interior temperature of 150 to 160 F). This is all well and good, but the trick is cooking it to the required interior temperature without cooking the exterior to a blackened shell.

To pull this off, make sure that you cook them over a medium-temperature grill, rather than a high one. Indirect heat can also help, especially when it comes to preventing flare-ups caused by dripping fat.

All the Fixings

To complete your burger, think of “the fixings” in terms of the following three elements: cheese, condiments, and toppings.

Cheese should be melted directly on the patty during the last minute of cooking. American, cheddar, blue, goat, Havarti, pepper jack, and brie are all excellent choices. Choose one!

Condiments can include anything from ketchup, mustard, and mayo to BBQ sauce, Russian dressing, steak sauce, and truffle aioli, to name just a few. But more than three is usually overkill. To keep the bun from falling apart, apply condiments to the top half of the bun only (or the top of the toppings stack).

When it comes to toppings, the rule of three also applies, but consider some of the following, listed in order of where you would stack them, from top to bottom:

• Sauerkraut: drain well
• Pickles: sliced thinly
• Jalapeños: go easy
• Mushrooms: grilled portobellos
• Caramelized onions: cooked slowly
• Bacon:crispy but not crumbly
• Fried egg: crisp edges
• Chili: directly atop the cheese

The post Choosing the Best Meat for Hamburger appeared first on Burger House.

Written culinary history suggests a less intriguing but more likely explanation of the name’s origin, attributing it to the classic French accompaniment to a scoop of raw beef, tartar sauce. But clearly appreciation for finely chopped beef spans both cultures and centuries. Take the idea of tartare to the fire, and voila! Hamburgers.

History of Hamburg Meat

It was actually a bit more circuitous route from the grill to the bun. The term “hamburger” derives from the name of the city of Hamburg in Germany, known for exporting high-quality beef. It first showed up in print in 1834 in America on the menu at New York’s Delmonico Restaurant, where the chopped and formed “Hamburg steak” was a prominent item.

In the late 19th century, Dr. James Henry Salisbury used chopped beef patties to cure Civil War soldiers suffering from camp diarrhea. Dr. Salisbury advocated eating cooked beef three times a day for a healthy constitution. The term “Salisbury steak” appeared in print in 1897 and the seasoned and broiled patty is considered a forerunner of the modern hamburger.

Then Came the Bun

The story behind the introduction of a bun isn’t quite as clear. Brothers Charles and Frank Menches claimed credit for its creation when they ran out of pork sausages at the Erie County Fair in 1885 and substituted beef in their sandwiches. But food vendors in Texas, Wisconsin, Oklahoma, and Connecticut also proclaimed themselves the inventor of the beef patty on a bun. Enthusiasm for America’s favorite sandwich really took off at the 1904 St. Louis World’s Fair.

By 1912, the hamburger’s reputation as ground beef on a yeast roll had spread across the nation, and the term “burger” soon stretched to include other patties made from cooked meat and served as sandwiches. Cheese as a topper shows up in print at least as far back as 1938. The distinction of the first hamburger stand belongs to White Castle, which opened its first store in Wichita, Kansas in 1921. McDonald’s followed suit in 1948; fast forward through the ensuing fast-food phenomenon and Americans in the 21st century eat more than 40 billion hamburgers each year. Americans often use the terms “ground beef” and “hamburger meat” interchangeably when discussing bulk ground beef as opposed to already formed burgers. Outside of the United States, ground beef is referred to as “minced beef,” “beef mince,” “mincemeat” or simply “mince.”

The post The History of Hamburger Meat appeared first on Burger House.

Start With the Right Meat

For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meats make tough, dry burgers. (This tip is true for turkey burgers or lamb burgers, too—look for grinds with around 18% fat.) It’s all about finding the best meat for burgers.

The more freshly ground the meat is, the more tender and flavorful the burger. If your store has on-site butchers, ask them to grind the meat fresh for you.

For the absolute freshest grind, of course, you need to grind your own. You can do this with a home grinder or in a food processor. Cut the meat into chunks, put it in the freezer for 15 minutes, and grind or pulse until ground. For the best grind, put it through a coarse grind disk twice (seriously, this leads to the best grind possible!).

Don’t Overwork the Meat

When making the perfect hamburger patty, remember—the more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt or other seasonings, and toss gently with fingers spread apart until loosely mixed.

Use Wet Hands to Form Burger Patties

A bit of dampness at the start will keep your hands from getting sticky. It also allows the meat to come together faster and prevents over-handling.

Make Burger Patties With a Dimple in the Center

Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. Since burgers shrink and pull in as they cook, this dimple will even out as the burgers cook, resulting in an even patty-shaped burger at the end.

Keep Burgers Cold Until They Hit the Grill

Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.

Start With a Clean Cooking Grate

Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature. You want your burgers to sizzle immediately, firm up quickly, and release from the grill.

Use a Hot Grill

Keep the grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.

Flip the Burgers Once and Only Once

Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done.

Don’t Press Burgers While Cooking

This is an all too common mistake in burger grilling. It’s also one that’s heartbreaking to witness. When the cook takes a spatula and presses down on each burger, the juice just pours out onto the flame, taking all that moistness and flavor with it. Let your burgers hold onto their natural juiciness and just let them cook in peace!

(One exception: if you’re purposefully making “smash” burgers where you put the patty on a very hot griddle and smash it flatter in one fell swoop. This doesn’t work well on a grill, for obvious reasons.)

Let Burgers Rest

Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Since burgers are generally somewhat small (compared to giant roasts), just 10 minutes will do it.

The post 10 Tips for Perfect Burgers appeared first on Burger House.

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