The preparation of the best hamburger
The advice that I present here are those that, with very few exceptions, are universally applied to all hamburgers, regardless of their style. Therefore, one thing that will not find this list are the specific cooking instructions regarding the source of heat, strength and time. When you take a raw to cooked empanada, there are no strict rules that apply in each situation.
Without further ado, here are the 8 best tips to make hamburgers:
Use freshly ground res
Buy ground meat bought in the store is why. You are never sure when it was ground, which part of the cow comes, or even how many different cows are in the package. Not to mention the evils as e. coli, freshness problems, sudden handling and tight packaging that can lead to lead empanadas.
If you have a good source of freshly ground meat in which you trust, be sure to ask for meat at least 20% fat content. If not, grinding your own meat is your best option. If you have never done it before, the task may seem discouraging at first, but take it away: once you work, never rewinds.
A dedicated electric meat chopper for heavy jobs is fantastic, but little practical unless you have a restaurant or cooks. I use the Kitchenaid accessory, with good results, although even a decent crank model will offer flesh better than those bought in the store.
You don’t have? You can use a food processor. Just cut the meat into pieces of an inch;Drive them on a baking tray with edge;Put them in the freezer for about 15 minutes, until they are firm but not frozen;Then, working on half -pound lots, drive the meat to the desired ground size (approximately 10 to 12 pulses of a second).Keep your own flesh, and not only control everything, from the mixture of meat to the size of the meat and fat content, but even better, you can tell people to pour your own meat. Instant street credit.
Keep everything really cold
Until your hamburgers are completely formed, heat is your mortal enemy. Warm fat is soft and flexible, and tends to adhere to your work and work surfaces. And if that fat is in your hands, then it is not in the hamburger.
When your own meat grind (and I certainly hope it is), make sure that everything, the food axis, grinding blades, plate and meat, are well refrigerated to avoid fat fat. I keep my meat chopper stored in the freezer, so I’m ready to grind at any time. Pat lafrieda has not yet made an accidental delivery to my door, but when I do, I will be ready for him.
Do not play with your flesh
Despite external appearances, ground meat is not dead. From the moment he puts his hands on him, he is dynamically changing, reacting to each kneading, each salt spray and every temperature change. Working meat will unduly cause proteins to intersect with each other as small velcro strips, causing their finished hamburgers to be denser and tightened as the routine manipulates.
For the most tender hamburgers, move your fresh meat and form your empanadas with the greatest possible tenderness. For grilled empanadas with superior corners and cracks for cheese capture, sometimes I like to grind my meat directly in a sheet of sheet and coat it gently in the empanadas, without ever lifting it before cooking it. Superb.
There is a corollary point here: add garbage such as onions, herbs, eggs, bread crumbs, anything to groundmeatloaf’. If you should absolutely add trash to your hamburgers, and with a good mixture of well -selected meat, there really is no need to do it, mix it with beef cubes before grinding (but do not add the salt yet!), Then that it can be distributed evenly without requiring that you work too much the meat after.
Do not leave the meat until the empanadas are formed
The best time to season your hamburgers is a few minutes after the moment they will reach the grill or iron. Salt begins to affect meat: it dissolves4. Do not leave the meat until the empanadas are formed
I repeat: do not save the meat until the empanadas are formed. Sal will dissolve muscle proteins, which subsequently intersect, turning their wet and tender hamburgers to sausages and elastic. The effect is dramatic. Do you need evidence? See it here.
The best time to season your hamburgers is a few minutes after the moment they will reach the grill or iron. The salt begins to affect the meat, dissolving proteins, extracting moisture, at the time it comes into contact with it, negatively affecting the outer texture of its empanadas. And that is not good.
Matters of form
Weigh your meat while dividing and measuring your empanadas as it forms will guarantee that all their hamburgers have a uniform shape and size, which in turn will ensure that they all cook at the same pace. A digital balance and a good eye are everything you need (although true OCD, like me, will also want a rule).
Additional advice: if you like large and fat empanadas (we are talking about six ounces or more), you should have experienced the dreaded ‘Albondiga Syndrome’ at some point. You know, when your empanada gets bulls while cooking, turning it into a stain impossible to eat football. Form your empanadas with a small hole in the center, and will maintain their well -formed album way while cooked.
Season liberally
No matter how carefully select your mixture of meat, without salt and pepper, it is better to eat with the king or the clown, who, despite their important deficiencies, at least understand the benefit of a little sodium chloride. The newly ground black pepper.
What people say, the Kosher salt is not more or less salty in weight than table salt. I like to use it because its great crystals are easy to lift with your fingers. Start with a large pinch of Kosher salt and hold at least eight inches above the empanadas while sprinkling to ensure uniform coverage.
And for all of you, New York: do not let the damn city tell you how your food should know. Season your hamburgers as generously as you want. You can eat a salad tomorrow.
Turn your hamburger as many times as you want
How many times have you read that you should turn your hamburgers only once while they are cooking? Well, forget it! We recently show that nerve fins are right. Tump the hamburger repeatedly (once every 15 seconds) fosters a faster and faster internal cook.
In the end, the difference is not particularly large, so there is no need to go crazy. Who wants or can turn a grill full of hamburgers constantly? But the next time you meet one of those nazis roasted in the backywant. Rule one of grill is never questioning the type with the spatula.But be sure to delight silently with your superior knowledge, and maybe make fun of him behind him.
Use a thermometer
Of course, you can be all male and try to measure the cooking point of a hamburger when touching it with your finger (if you can do it with 100% precision, you are a cook much better than me), or you can swallow it and buy it. yourself a good instant reading thermometer.
Thermapen of Thermows is the cadillac of the thermometers, and will tell you in three seconds or less if your English cream is going to thicken or if your oil is hot enough for your fries. But even one less expensive will do the job in a hurry, although a little slower.
With really large hamburgers (eight ounces or more), a remaining cooking can occur, so take them away from optimal and give them a little time to rest. I point to 130 ° F (54 ° C), but I understand that, inexplicably, not everyone prefers to optimize juiciness and meat in their hamburgers.
Here is an approximate temperature guide:
- 120 ° F (49 ° C) and less for rare (red / raw in the center)
- 130 ° F (54 ° C) for a rare medium (pink and warm)
- 140 ° F (60 ° C) for medium (totally pink, starting to dry)
- 150 ° F (66 ° C) for medium well (grayish pink, significantly drier)
- 160 ° F (71 ° C) and more for well done (completely gray, very little humidity)
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