![]() Subscribe to In the Kitch Get updates on. The classic Juicy Lucy is a great option for anyone who wants a really luxurious burger, since it’s full of molten cheese.Īlong those lines, adding fatty, moist condiments like aioli, bacon jam, ripe tomatoes, and sliced avocado will help boost your burger’s juicy factor (and flavor), but can’t totally save a bone-dry patty, so follow the tips above to ensure your burgers stay perfectly moist on the grill, and then go to town with the toppings. However, burger cooking times will vary, depending on your grill, burger thickness and how well done you like them. Tip #7: Try stuffing it with cheese and adding fat via toppings. Some chefs tuck an ice cube into the middle of the patty for the same effect. Mix in 1/4 to 1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. A little extra moisture helps even well-done burgers stay juicy and tender, even if they’re made from 90 percent lean ground beef. Tip #6: If you just can’t resist buying lean ground beef, try adding a bit of water to it. Conversely, pull them off when they already look perfect, and by the time they hit your bun, they’ll be overdone. They’ll be just right when they hit the table. Tip #5: Keep in mind there’s carryover cooking time, so pull the burgers off the grill just shy of your target doneness. Your spatula is strictly for flipping, and only once. Tip #4: Don’t press the patties with a spatula as they cook-that just forces out the juice. This one is endorsed by Jon Lemon, culinary director of Bareburger. Just press your thumb (not too firmly) into the meat and the divot will prevent it from puffing up and will allow it to cook evenly. Tip #3: Make an indentation in the middle of each patty. (While we’re on the subject of handling meat, proper food safety technique will also help prevent foodborne illness, the bane of any BBQ.) ![]() Just as overworking pastry and dough will make it tough, so will over-handling your meat. Form the patties gently, compressing as little as possible. Tip #2: Minimal handling is just as important. ![]() A burger with beef that’s 80 percent lean (i.e., 20 percent fat) is luxurious and juicy. The higher the fat content of your ground beef, the moister the patty.
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