More tips for perfect burger patties
Creating restaurant-quality burgers at home begins with selecting high-quality ground beef. For juicy, flavorful patties, opt for premium ground chuck with an 80/20 meat-to-fat ratio. You can also mix ground chuck with other cuts like brisket, boneless short rib, and sirloin. For example, consider using Gordon Ramsay's preferred blend for his burgers.
Shape your patties to the appropriate size following executive chef Matt Baker's guidance, using a burger press or by pressing the beef between two round deli container lids. Be careful not to over-handle the meat, as this can make it tough. Additionally, packing the patties too tightly can compress the connective tissues, leading to a dry burger. Instead, gently form the patties and let them chill in the refrigerator for a couple of hours to firm up.
To avoid your burgers puffing up while cooking, try this simple trick: create a small indentation with your thumb in the center of each patty. This will help them maintain their shape and stay flat during cooking. Along with seasoning your patties with salt and pepper or a pre-made burger blend, consider Ina Garten's technique for crafting the juiciest burgers, which includes a touch of butter. By following these straightforward tips, you'll be on your way to delicious, gourmet burgers that can compete with any restaurant's offerings.
Recommended
Why You Might Want To Avoid Ordering Atlantic Cod At A Seafood Restaurant
What TSA Has To Say About Bringing Fresh Eggs On Your Flight
Why Sumac Belongs In Your Next Fruit Salad
Why You Should Never Reheat Whole Hard-Boiled Eggs In The Microwave
Next up