The Best Burger Recipe for Labor Day

Those premade burger patties are a convenient way to handle a big crowd of hungry guests, but you pay more for the convenience. You’ll save money buying ground beef and making your own patties at home. You can even do this ahead of time and freeze your patties so they are ready when you are. We understand the push over the last several years to switch American diets to lean ground beef. In some recipes, we think it’s great, but for burgers, you really need that extra little bit of fat you’ll get. Look for ground meat that is around 80% lean. This means the butcher is adding 20% fat to the mix. We like this ratio because too lean burgers will tend to shrink and lose lots of moisture as they cook, leaving you with shriveled hockey pucks for burgers. Most of the stores will sell ground beef that is fine-ground. This will work fine on the grill, but we like to use a coarse grind for our hamburger patties when we cook them in a cast iron skillet.

Toppings: The toppings are really going to take your burger to the next level and will allow you to customize your burger. Usual toppings include cheese, onions (caramelized or raw), ketchup, mustard, mayonnaise, pickles, lettuce, and tomato. Now, if you want a decadent burger, try adding a fried egg, sliced avocado, bacon, caramelized mushrooms, candied jalapeños, or pickled onions. This is a very important step that shouldn’t be skipped. The proper formation of a patty. Because the diameter of the meat will shrink as it cooks, you’ll want to press your burgers into large discs about 6″ round. The patty will become thicker, so it is okay to press the meat into a pretty thin disc in order to achieve the proper diameter. No one likes to have to eat a bite of bun before getting to the good stuff! Additionally, the center of the burger has a tendency to puff up when cooked. This section will do just that, offering strategies like creating a flexible routine, incorporating TV time with exercise time, and more. Exercising While Away Abandoning your exercise routine while away from home — especially if you travel for business — just won’t work if you’re serious about weight loss or weight control. So what can you do? But how to do that is what stymies most everyone. While there’s certainly no lack of advice to be had, the sheer abundance of it — and its contradictory nature — can be immobilizing rather than inspiring. Which of the competing diet plans should you choose; which celebrity or authority should you believe? And which plan makes the most sense for your particular situation and needs? You may have thought the previous sentence was going to end with “there’s no such thing.” And if by magic bullet you mean a solution to weight control that requires nothing more than swallowing a pill, that’s how that sentence should have ended.

I knew that the flavor of all the great burgers in my life were beefy like a great ribeye, but like prime graded beef, an important component of the flavor was fat getting right to the edge of burnt, but not actually burnt. My work with steaks had taught me that there is a critical point in the cooking process where beef tallow goes from just being flavorful to awesome and then in a minute or so it goes to burned. So I knew that high heat and high fat were keys to success. I remembered that the very best big buxom burgers of my life were all in restaurants and they were broiled under a gas flame at blazing hot temperatures. Flattops are great for skinny diner burgers, but it is hard to cook them all the way through properly on a flattop without a thick layer of overcooked meat.

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