10 Secrets To Amazing Burgers

A burger can be not only a great picnic snack, but also a hearty quick snack at work.

A burger can be not only a great picnic snack, but also a hearty quick snack at work. But just putting the meat between the buns is not enough - you need to master the art of making the perfect burger. We have been collecting the secrets of amazing burgers for a long time and are ready to share them with you!

 

Do you think that a burger is an ordinary fast food? No, in fact, a burger is a full-fledged hearty dish, which, for reasons of economy, is prepared quickly, with the addition of preservatives and a huge amount of vegetable oil. Here's how we prepare the burger:

Choose fresh and quality meat. It is ideal, of course, to use marbled beef, but not everyone can afford it. Replace it with regular beef or other types of meat. The main thing is that the selected meat does not have too much fat: its optimal amount is 20% of the total mass. Discard industrial stuffing. Yes, it is much more convenient and faster to buy ready-made minced meat, but in this case there is no guarantee that cartilage or the like has not been added to it. In addition, textured minced meat should be used for burgers, and not smooth, as in stores.

 

Minced meat, or rather chopped meat, is best kneaded with your hands so that all the ingredients are evenly distributed. Try throwing the minced meat on a table or board several times - this will make it easier to cut cutlets out of it. When shaping the patties, wet your hands in cold water so that the minced meat does not stick to them. The dish looks much more appetizing if you cook it carefully - we advise you to cut the cutlets using a culinary ring or other small-diameter molds. Make sure that the height of the patty does not exceed 1.5 cm - and do not forget about the recess in the center! A cutlet weighing 200 grams is considered ideal, but focus on the size of the buns.

 

Correctly calculate the diameter of the patty - if you cut it the same diameter as the bun, the burger will not quite succeed. The thing is that during cooking, the meat will fry and decrease, so cut the cutlet a little more than the diameter of the bun itself. Cook in a cool room or store patty blanks in the refrigerator. What for? Even if it only takes you a few minutes to assemble the burger, it will be enough for the fat in the patty to start melting at room temperature and flow out. In this case, the burger may turn out to be a bit dry. Don't salt the burger prematurely or the meat will become tough. It is better to salt just before frying - then the juice will remain in the minced meat.

 

Leave the meat alone during frying - do not turn it over every minute, otherwise it will not turn out juicy. It is enough to hold the meat in high heat for a few minutes, then turn it over to the other side and fry until cooked - this will form a crust that will not allow the juice to flow out. Make sure that the bread does not soak in the finished burger - for this you need to correctly assemble the finished dish. First brush both halves of the bun with the sauce, then put lettuce, vegetables, meat on the smaller one and cover with the second half of the bun. Eat the burger with your hands - so that the contents do not fall apart, press it and turn it over. Enjoy juicy meat and fluffy bun!