HOW TO MAKE BURGER PATTIES LIKE A RESTAURANT
I take my burger patty recipe very seriously. I have made burgers every different way imaginable on my quest to make the best homemade burgers. I’ve bought meat, ground my own, used chuck, brisket, butcher’s choice, 80/20, 70/30, 90/10, and the list goes on. Suffice it to say, I tried it all. Oh, and did I mention I once owned a gourmet burger food truck? Well, technically it was a truck, but if it never really ran can you still call it a truck?
Let’s start with the packaging and work our way backward. To make exceptionally tender burgers you need to grind your own meat or buy it from your grocery store freshly ground. If your hamburger was stuffed into meat tubes it was already compacted too much and will never make a great burger. Use that for taco meat. Instead, you want to still be able to see the individual strands of meat still loosely intact after coming out of the grinder, as shown below.
Ingredients
Instructions
Select a pound of freshly ground chuck from your butcher. You should still be able to see the individual strands of meat from the grinder.
Divide the meat into three equal chunks, compressing the meat only as need to hold it together in a loose ball.
With strands of meat standing vertically, firmly press down on each chunk of meat to form into patties. Season liberally with salt and pepper.
Place on medium-high grill or skillet (if using a skillet I like to add 1 tbsp of oil to help the patty cook) and cook till the top of the patty starts to darken in color. Flip once, top with cheese, and cook a few minutes longer.
Butter inside of the hamburger buns and lightly toast them in a separate pan, cut side down.
Assemble your burger with desired toppings and enjoy.
for complete instructions please clikck : https://www.foxvalleyfoodie.com/make-burger-patties-exceptionally-tender/?utm_content=bufferf1207&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer
Let’s start with the packaging and work our way backward. To make exceptionally tender burgers you need to grind your own meat or buy it from your grocery store freshly ground. If your hamburger was stuffed into meat tubes it was already compacted too much and will never make a great burger. Use that for taco meat. Instead, you want to still be able to see the individual strands of meat still loosely intact after coming out of the grinder, as shown below.
Ingredients
- 1 lb Fresh ground chuck (80/20)
- Salt and Pepper
- 3 Brioche hamburger buns
- 2 tbsp Butter
- 3 slices mild cheddar cheese
- toppings of choice
Instructions
Select a pound of freshly ground chuck from your butcher. You should still be able to see the individual strands of meat from the grinder.
Divide the meat into three equal chunks, compressing the meat only as need to hold it together in a loose ball.
With strands of meat standing vertically, firmly press down on each chunk of meat to form into patties. Season liberally with salt and pepper.
Place on medium-high grill or skillet (if using a skillet I like to add 1 tbsp of oil to help the patty cook) and cook till the top of the patty starts to darken in color. Flip once, top with cheese, and cook a few minutes longer.
Butter inside of the hamburger buns and lightly toast them in a separate pan, cut side down.
Assemble your burger with desired toppings and enjoy.
for complete instructions please clikck : https://www.foxvalleyfoodie.com/make-burger-patties-exceptionally-tender/?utm_content=bufferf1207&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer
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