A burger seems like a simple dish only at first glance. In fact, this is a whole art and science, which have certain rules, tricks and secrets. If you love to cook and are thinking of tackling such a controversial dish like a burger, this article will be useful to you.
- The cutlet should contain from 10 to 20% fat, therefore, give preference to collar, rump, sirloin. Choose beef especially carefully, as it is a fairly lean meat. If you’re ready to experiment, combine lean and fatty meats.
- No ready-made minced meat. You may not know which part was used in the store for minced meat, and the level of freshness is unknown. Even if minced meat looks aesthetically pleasing and greasy, it can contain dried meat, lard, leather, water to increase weight and give a fresh shine effect.
- Cold and coarse. Disturb the structure of the meat as little as possible – the texture of the cutlet also depends on it. Keep the meat in the refrigerator before cooking, do not grind too finely. You can also use the chopped steak format instead of the cutlet: it is more expensive and more difficult, but definitely worth it.
- The cutlet is meat! No onions, no bread, no breadcrumbs, no eggs, no even garlic – this is no longer a burger patty. Do not disturb the natural meaty taste; salt and black pepper are enough. Another important detail: salt is added last, so that it ruins the protein taste of the meat as little as possible.
- With a hot heart and a cold … cutlet! During the sculpting process, moisten your hands with cold water – this way the cutlets will stick to your hands less and heat up more slowly. Keep the patties cold until you grill them. It is best to send the cutlets to the refrigerator after sculpting – let it stand for 10-15 minutes while you prepare the grill.
- Gentle frying. The grill should not be overheated – when you can hold your hand over it for 7-9 seconds, this is the ideal temperature. And in no case press on the cutlets – they will lose their juiciness. Turn the cutlets over carefully and gently, making sure that their integrity is not compromised and the level of frying is not excessive. To check, cut one cutlet: if it is pink on the inside, this is sufficient roast.
- The perfect bun. It should be fresh, have a neutral, but not insipid taste: not too salty and not too sweet, at the same time smooth and tender. Avoid buns with a lot of seeds and bran – they will only spoil the taste picture. Before assembling the burger, fry the halves of the bun until golden brown on the inside, otherwise the cutlet will absorb the juice and turn the burger into porridge.
- The juiciness of a burger is not a sauce. Don’t overdo it with sauces, ketchup, and mayonnaise. They give moisture, fat content, but not juiciness. Responsible for juiciness is the cutlet and, of course, vegetables – lettuce, tomato rings, pickled cucumbers. If you want a veggie-free burger, add at least pickled onions! Vegetables refresh the taste and brighten the burger.
- It’s about the cheese. In a burger, you need to choose not just “cheese that melts well”. You need a fatty cheese with a rich taste and aroma, this is a very important part of a burger. Cheddar, Mozzarella, and Parmesan are great for classic variations. For more exotic burgers, you can use Camembert, Dor Blue, Suluguni.
- Traffic light rule. A tasty dish is one that works on all receptors. Burger is no exception. In a burger, you need to harmoniously and carefully combine notes of salinity, sweetness, acidity and a light spice
