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* FDR TOTM: Ways to Ruin a Burger! *

gk_09 Global Moderator
gk_09
gk_09

BollyCurry Buzzer, Crazy Creatives
Joined: 10 May 2005
Posts: 23858

Posted: 14 September 2009 at 3:57pm | IP Logged



To this week's Food Tip of the Week! Big smile

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We all make burgers - veggie burgers, chicken burgers etc -  although we don't notice it, we do tend to ruin our burgers! Shocked

Heres presenting you with tips as to how to make the perfect burgers! Wink

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Bad Beef-to-Bun Balance: There's no hard-and-fast ratio for beef-to-bun balance. It's like Supreme Court Justice Potter Stewart said in Jacobellis v. Ohio (1964) "I know it when I see it." In the case of beef-to-bun balance, taste it. Beef-to-bun balance all depends on your patty size. If you're cooking up a thin patty, don't use a jumbo bun-you don't want a mouthful of bread and hardly any meat, do you? When in doubt, make your patties bigger or stack a double burger. It's bettern to err on the side of more meat.

Condiment Overload: Building a burger with "everything" is a huge mistake. Avoid the garbage pail approach. In most cases, going beyond onion and ketchup (arguably the most popular condiment) masks the beef taste and creates an absurd flavor profile. Seriously, a pastrami burger? Pastrami is not a condiment. However, we will make one exception for Fatty Melts-when grilled cheeses become condiments.

Wasting Precious Burger Juices: If you're cooking the burgers over a flame, pressing down on them will send the precious meat juices straight into the coals. Those juices are valuable-they belong in your mouth. While it's very tempting to apply pressure with a spatula, don't. Unless you want a dry hockey puck. Sometimes they do it on TV, but just close your eyes.

Overcooking: This should be a crime recognized by the federal government. For the popular medium-rare, grill the meat exactly three minutes on one side (keeping the grill lid closed) and two minutes on the other. If you're going to add cheese, let it melt on top for another minute (and keep that cover closed!).  We like our burgers medium rare, so much we've even sent them back at restaurants when they go beyond medium.

Machine-Formed Patties: If you really want to ruin your burger, try a machine-formed frozen patty! No, don't. While making every ingredient from scratch is not necessary (see: Heston Blumenthal's Blumenburger) try to form your own patties from ground chuck (80 percent lean is good) purchased at your nearest market or better yet, butcher.

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All credit goes to Yahoo! Food.

Share your tips on how you make your burgers perfect! Big smile

Star ~ FDR Development Team ~Star



Edited by gk_09 - 14 September 2009 at 3:58pm

The following 2 member(s) liked the above post:

-Precious.DontKnow.

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