Who has the best burger in town?
And some great tips to a perfect burger!
by Jon Fehr
I have added a few hints to consider as you create your perfect burger. While some of these are well known, others may be new to you:
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Adding a tablespoon or two of vegetable oil per pound to ground sirloin or round will replenish the moisture and some of the fat.
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Use coarsely ground meat (rather than finely ground) for moister burgers.
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Lightly mix ground meat with other ingredients. Over-mixing results in dense, heavy burgers.
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Wet hands with a little water to keep the mixture from sticking when you form your patties.
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Add a few tablespoons of tomato or vegetable juice to each pound of ground beef for extra flavor and juiciness.
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When freezing patties, raw or cooked, separate with squares of plastic wrap.
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Add minced leftover vegetables to the meat mixture
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For a smoky flavor add 1/4 cup diced cooked bacon or ham before forming into patties.
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Dip patties in beaten egg, then in bread or cracker crumbs for "chicken-fried" burgers.
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Try different toppings and sauces such as sautéed onions, bell peppers, sautéed mushrooms, chile peppers, guacamole, barbecue sauce, chili, cooked bacon strips, salsa...be creative!
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To help prevent excessive shrinking, leave thin burgers frozen and grill as normal.
Now for some fun. Our employees were surveyed and I have selected the finalists from their choices of the best burger joint in town. Your vote will determine the ultimate winner of the best burger in town award!
[PRINTER FRIENDLY VERSION]
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