Thursday, May 28, 2015

How to Make the Perfect Hamburger in Three Steps


These three simple simple steps guarantee you’ll turn out a perfect hamburger each and every time. If you want to make the patties in advance, just form them, layer patties on a cookie pan, place a sheet of parchment paper between each layer of patties, and store covered with plastic wrap in the fridge until time to fire up the grill.


1) A perfect burger (like our Cheesesteak Burgers or one of our Healthy Burgers) starts with a patty that is handled as little as possible. Try this neat trick: Use a ½-pound deli container to form burgers. The mold prevents you from overworking the meat, which makes burgers dry and tough. The patties will also cook evenly when their shape is uniform.


2) Turn the patty out onto a work surface. Make a depression in the center to keep the burger from puffing up as it cooks. Use a tablespoon measure or your thumb to make a similar-sized depression in each.


3) Use a heavy grill pan or cast-iron skillet–even if cooking on the grill. The pan will get good and hot, which will make for a great sear. The rendered fat will also remain in the pan, helping to keep the burger moist and prevent fare-ups on the grill.

Tip: Salt will leach moisture from ground meat, so season burgers no more than 30 minutes prior to cooking.

See More:

from Simmer and Boil via barbecue cooking sheet

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