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THE KEYS TO MAKING A DELICIOUS BURGER!

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Six Sisters Stuff
THE KEYS TO MAKING A DELICIOUS BURGER!

Summer and a juicy grilled burger go together like peanut butter and jelly... peas and carrots...or pepper jack and garlic aioli in this case. Here are The Organic Kitchen's Secrets to Making a Fantastic hamburger recipe, since it's time to start grilling!


THE ESSENTIAL GUIDE TO MAKING THE PERFECT BURGER!


When cooking a burger, there are a few basic errors to avoid that may quickly turn your burger from delicious to dry and flavourless. So go ahead and read, learn, and use these pointers, and your next BBQ will be the talk of the town...for all the right reasons;)


THE MEAT:


 When it comes to burgers, don't opt for lean. A burger made using lean ground beef is dry and flavourless. Maintain an 80/20 split. That's right, I'm talking about 20% body fat! It's also not a good idea to rub your hands all over it. Simply shape a patty from a chunk of ground beef with as little manipulation as possible. A burger becomes less tender if it is handled too much. If at all possible, use grass-fed beef. It's better for you and it's better for the environment.


SIZE DOES MATTER:


Make the patties half an inch larger than the bread. Otherwise, even with toppings, the burger would shrink on the grill and seem small. Six ounces of pork, cut to approximately 3/4 inch thick, should be exactly right! To keep the toppings in place, make sure the burger is flat.


SEASONING:


After creating patties, always season them. Salt dries out food, so sprinkle it on top rather than massaging it in. Maldon Sea Salt is what I use. And I adore my battery-operated pepper grinder since it allows me to season with one hand while handling the burger patty with the other! I normally keep the seasoning basic, just salt and pepper, because the toppings provide the most of the taste.


Find more on the cream cheese desserts recipe at sixsisterstuff.com.

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