18
Dec
For Moroccan burgers add chopped coriander ground cumin and a dollop of harissa paste to lamb mince. Form the mince in to balls.
For Moroccan burgers add chopped coriander ground cumin and a dollop of harissa paste to lamb mince.
Making the best burger patty. How To Make Burger Patties. Put the mince beef into a bowl. Chop the onions finely but not too small so there is no bite to them and add to the bowl and mix together.
Add the salt pepper and paprika and mix well before forming into a ball. Weigh the mixture and divide your burger patty. Divide the meat mixture into fourths.
Take 14 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 34 inch thick. Make an indention in the. The Biggest Tip for Better Burger Patties If you take anything away from this skills showdown let it be this.
The best burger patty is one that is made from quality meat with minimal shaping. Pressing the beef too much even in order to make it. 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. You you make burger patties on the stovetop I recommend using medium or medium-high heat on the stovetop.
Thicker burgers need a lower heat because the interior will take longer to come to temperature whereas thin patties cook quickly and need high heat for searing. You can top your burger. Make a thumbprint in the middle of the patty.
Using a thumb make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Once you have your mince give it a bit of a mix around with your hands if youve used different cuts you want to make sure they are mixed through. Be careful not to overwork the meat.
Form the mince in to balls. In terms of size I broadly have two types of burger patty. Thick ones and thin ones.
The thick ones are about 220g thin around 150g. Once youve weighed your meat a. For Italian burgers add crushed garlic finely chopped parsley and grated parmesan to beef mince.
For Moroccan burgers add chopped coriander ground cumin and a dollop of harissa paste to lamb mince. For Spanish burgers add smoked paprika and finely chopped chorizo to pork mince. Great burgers are the stuff dreams are made of.
A perfectly cooked and seasoned patty sandwiched between a sturdy bun the juices from the meat making a delicious mess and memories of summertime barbecues lending a subtle note of nostalgia. Whether you like your burger topped with just a few classic ingredients or prefer to be more experimental when it comes to making a great burger.