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Hand Made Burgers: How You Can Get Them Right

By Author: Otis Garzaten
Total Articles: 1

The climate is definitely getting better by the day and my feelings are currently beginning to turn towards moving outdoors and dusting off the barbecue. Grilled food is a whole matter in its own right but for me right now there's next to nothing preferable on the barbecue than a succulent, flavorful burger on a soft bun.

I always create my own hamburgers. I don't ever want to think about precisely what is actually in the store bought hamburgers and when I create them by hand I can easily control exactly what gets into them (and also what doesn't!). And it only takes about 5 minutes to pull them together-- and the final result is well worth every second.

I've compiled my rundown of the main 5 recommendations for creating your own hamburgers. This article only covers hamburgers produced from beef and doesn't go into the garnishes or the bun. I'll publish another article covering those areas!

1. The quality of the beef is crucial so be sure to buy high quality ground meat. There's no requirement to go over the top and buy a pricey cut, but ensure that the beef you get is the very best you can buy.

2. When picking your beef, choose beef that has about 15 % fat. The fat is essential as it prevents the burger drying out and provides flavor. Low fat hamburgers are a disaster-- completely dry and tasteless. If you're concerneded about the fat content then enjoy hamburgers as a periodic treat.

3. Avoid adding things such as eggs, cornmeal and breadcrumbs. All you want is a bit of straightforward seasoning and a tablespoon of water for every pound of meat Nothing more, nothing less. When I say straightforward seasoning I mean pepper and not a thing more within the burger. Forget the salt until you're about to place the burger on the barbecue as it will extract water from the beef and dry out the burger.

4. Meat contracts and the patties will get thicker during the barbecuing so shape thin patties or you'll end up with more of a meatball than a burger. Create the patties a bit bigger than the size of your buns to allow for shrinking. Push a hollow in the center of every pattie and this will help it maintain its shape whilst cooking.

5. Grill above a medium to medium-high heat and cover the barbecue while the hamburgers are cooking. Ideal times are up to personal taste. I enjoy my hamburgers barbecued medium (so long as I've used high quality beef ...) and 5 minutes per side works perfectly for this.

I think these measuring spoons are perfect for all household uses and work with them every time I make my burgers:www.amazon.com/metric-measuring-spoons

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