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Ideas and tips for cooking East and best hamburger recipes
from: Drukes
- Choose meat that’s no more than 80 per cent lean. If you must use leaner burger, add some bread crumbs, oatmeal or egg to help it stick together.
- Season your burger with dried onions instead of fresh. This keeps your burger from becoming too moist, which could make it fall apart.
- Use garlic and other dried spices to season your burger, rather than adding bar-be-cue or sauce. Adding sauce to your burger also makes it too moist to stick together.
- Make sure your burger patty is pressed firmly together and shaped into the size you want before placing it on the grill. Pressing down on it with a spatula after it’s on the grill could cause it to fall apart.
- Form your burger patty so the edges are as thick as the middle. Firm the edges with your fingers.
- Grill your burger patty while it’s still cool. Don’t bring it to room temperature.
- Use fresh ground meat rather than meat that has been frozen.
- Don’t handle the raw meat too much because this can toughen it.
- Don’t use a cookie cutter press to form your patty.
- Don’t turn the burger on the grill until you see juice on the top.
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