So let’s get out there and get started.
Burgers and dogs are probably number one for cooking on the grills. So I will try and give a few tips on producing the better burger this summer.
First, always work with cold product and work quickly.
Second, don’t over work the meat. It makes it tougher.
Third, always wet your hands with cold water before forming the patties. This helps keep the fat in the meat from sticking to your hands as you work.
Fourth, form patties slightly larger than the bun you are using. The meat shrinks as it cooks.
Fifth, make a slight impression in the center of each patty. This helps keep the burgers from looking like meatballs when they’re done.
Lastly, for each their own. The higher the fat content in the ground beef, the better the flavor. Ground chuck or ground brisket are best for this. However, some will want to go the other way for your own health reasons. If you do this, try adding different seasonings to improve taste and satisfaction.
Also, please don’t overcook the burgers. They dry out quickly. Take them off the grill a little early as they continue to cook after removing them from the heat.
This week I have a burger and something unique for the grill. Wednesday, give “Grilled Meatloaf” a try. This one is wrapped in bacon and glazed with a bbq sauce. Then for Thursday we have “Lamb Burgers with Mint Sauce” for a twist on burgers.
“Happy Cooking” and “Grilling” this summer. See you in two weeks and please help share this blog with others. Thanks.
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