The summer season is the quintessential barbecue season for burger lovers, so we will learn how to master the art of barbecue together. We’ll learn an easy burger when we want to make it on a weeknight, it’s easy, but it’s an incredibly expert burger.

This perfect grilled burger is the epitome of a bunch of ways to mix and shape burgers, backed by advice from top experts.

First things first: start with a clean grill

This goes without saying, but it should be noted since you use clean utensils when cooking, you should use a clean grill with grates with oil when cooking dinner on the grill.

As the experts do, start by scrubbing the grill with a grill brush to remove leftovers from previous meals. Next, clean the grill by dipping a folded paper towel in oil and rubbing the oil-dampened towel over the grates using the grill tongs.

Buy an 80/20 beef mix

Sunday isn’t like hamburger lovers without a burger, and they know how to eat it in hundreds of ways, although they all share a certain point, which is a low-fat minced meat mix, consider use ground beef with a higher fat percentage, I will guarantee you a very delicious burger that makes Sunday a special flavor.

Minced meat with an 80/20 mixture is ideal for grilled burgers – that means 80% beef mixture and 20% fat. The 80/20 ground beef you’ll buy at the supermarket is usually a ground circumstance and is great for burgers. (Usually, something smaller like 10/90 is the ground beef tenderloin, which tends to dry out when cooked at a high grill temperature.)

In fact, experts prefer to mix ground meat with ground loin meat to create their own blend of 80 to 83 percent beef and 17 to 20 percent fat.

The 80/20 is available in most supermarkets, and that doesn’t stop you from asking your butcher to grind your mixture or grind a higher percentage of beef fat.

Keep the meat cool

We usually don’t notice that hand heat with minced meat + room temperature can melt and stain fat. This is a major reason that prevents fats from sticking to lean meats, causing a large number of them to appear during the cooking process, resulting in a dense and dense burger.

The solution is to keep the meat cold and form pies as quickly as possible.

Leave the ground meat in the fridge until you are ready to spice it up and make pancakes. Then mix the minced meat until it sticks, not again. Shape them into pancakes and put them in the fridge until they’re ready to grill.

Do not mix too much ground meat

A little more when it comes to mixing minced meat and forming pancakes. If you ate a crunchy burger while eating it, it’s probably because someone is overloaded with beef. The results are similar to what happens with a broken emulsion. You are trying to get fat and protein to bind them together, but if you mix them together they will “break” the packaging, causing the burgers to dry, crumble, and lose flavor.

Here’s what to do: Sprinkle the spices evenly over the ground meat and use your hands to gently fold them.

There are those who do not know the perfect time to mix whole meat, here is a simple trick to solve this problem, after mixing the minced meat with additional spices or ingredients, take a quarter-sized piece and coordinate it on the palm of your hand. Lower the palm of your hand. If the meat sticks, you’re good to go.

Size matters with burgers

Some people like the idea of a huge burger that runs along the edges of the cake and others think it should fit perfectly (fall into the last category). But no one wants a burger smaller than a pie.

To correctly measure the size of pancakes to fit your cakes, make your burgers 1 inch thick around the edges and an inch longer than the pie.

This takes into account the inevitable contraction that occurs during cooking.

Should you imitate your pies?

On the internet and in cookbooks you will find burger recipes that will direct you to a fingerprint in the middle of pancakes, usually the size of a thumbprint or a tablespoon.

The purpose of “demolishing” is to prevent burgers from bloating in the middle. But does it really work? Like everyone else, I wanted to avoid bloating, but I also wanted to reduce shrinkage with my burgers, so I tested it.

I found that thumbprint or a tablespoon prevented the center puff, but the burgers are still shrinking. However, a shallow drop-in patty served like magic. Think of a salad dish instead of a donut.

Shape your pies so the outer portion of the duck is 1/2 cm longer than the middle.

Another tip: Instead of crushing pancakes together in your hands, put about 5 ounces of meat on a plate or plate lined with parchment. Gently roll the tops of the burgers and make a shallow wide low (“dimple”) with one hand while pressing the other hand to the sides to form a circle. This creates a vacuum without heating or cooking minced meat.
Frontal coal. Gas cookers

For the experts, the best choice for a barbecue burger is always wood or charcoal due to the extra flavor and rinse that occurs with these grills.

Experts said: “It is more versatile, because it gets hotter and drier, which makes you feel better.” If you use charcoal, you can add different types of wood to help smoke and enhance the overall flavor of the burgers.

However, millions of Americans prefer gas grills because they are easy to use and not messy. Don’t worry, you can still cook a great burger on a gas grill!

For charcoal or wood barbecue, experts recommend investing at the start of the stove. It is a long box or drum with holes. The paper is crumpled at the bottom and carbon is reset at the top. Place the start of the chimney at the bottom of the grill grid and light the paper. You will get hot charcoal in 15-20 minutes.
If you are using a gas grill, open the cap, turn on the gas, and turn on the grill. You want to grill it up to 450 to 500 degrees before adding the pancakes.

How long to roast burgers

In general, follow the total barbecue times:

To cook rare burgers, cook a total of 4 minutes (125 degrees Fahrenheit)
To cook rare medium burgers, cook for 5 minutes (135 degrees Fahrenheit)
To cook medium burgers, cook 6 to 7 minutes (145 degrees Fahrenheit)
For a good burger, cook 8 to 9 minutes (160 degrees Fahrenheit)

Please note that the USDA recommends that you cook minced meat to an internal temperature of at least 160 degrees Fahrenheit, which is very good without any pink color in the middle. The burgers should be cooked to other maturity levels at the discretion of the chef.

All this said, in the end, it takes burgers to reach a certain temperature depending on how hot the grill is and how thick your pie is. In my tests, a 4-inch medium pie was made. A total of 5 minutes (2 1/2 minutes for each side), well done, reached 6 minutes (3 minutes for each side).

Experts suggest checking the temperature of burgers by inserting the meat thermometer from the side, not from the top. This gives you a more accurate reading. You can also use the Elise guide to test the finger.
Heart – but do not press! – Your burgers

Once you put these pancakes on the grill, don’t squeeze them. Squeeze the flavor of fat and burgers, which leads to dry and soft pancakes.

However, do not hesitate to convert burgers frequently. Experts once thought it was best to leave burgers and turn them only once while cooking, but he has since changed his tune and cite research that says it frequent flipping cooks a burger more evenly.

When do you add cheese?

Add the cheese about a minute before you finish cooking the hamburger. Some of my favorite flavors are Swiss, Cheddar, and Safety.
When toast?

I am a grilled brioche girl. It’s rich in butter and powerful enough to hold all zippers and burgers, but it’s also easy to bite.

Whatever cake you prefer, brush the top and bottom of the cake, then put it on the back of the grill, away from direct heat, until it becomes golden brown in color. Start roasting the cake when you have 1 minute left on pancakes.
Do not forget to recover your burgers

The rest is not only for humans. Leave the burgers for a minute after leaving the grill. This allows time to redistribute juices throughout the burger, giving you a tastier experience.
Ways to enjoy your burgers

Once you’ve mastered the basic burgers in the recipe below, feel free to enjoy your flavors.

You can mix different pieces of meat and add mushrooms, anchovies, herbs, or cheese cubes. I am a big fan of sprinkling lemon in my burgers because it helps reduce the greasy flavor of beef. Ultimately, the choice is yours. As long as the pie is full of juice, you cannot go wrong.

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