How To Keep Burgers Flat Recipes
HOW TO KEEP BURGERS FLAT
How to Keep Burgers Flat. Few people can resist the taste of a juicy meat patty in a crisp bun customized with their favorite toppings, but cooking the perfectly-shaped burger is another matter. Burgers have a tendency to swell up like a...
Provided by wikiHow
Categories Burgers
Number Of Ingredients 6
Steps:
- Buy ground beef that is 80% meat and 20% fat. The fat is what holds the meat together, so leaner meat will usually give you a hard time. If you want your burgers to be shapely, ground chuck works very well, but you could also use ground sirloin for more flavor. You could also mix lean meat with some sort of fat, such as by combining equal amounts of ground beef and pork. Leaner meats like turkey are mixed with high-fat ingredients like eggs, milk, or even yogurt to help them maintain their shape. Veggie burgers can be made the same way.
- Get course-ground meat if it is available. Most ground beef sold in supermarkets is medium-ground. This kind of meat works well enough, but it isn't the best available. If you really want to ensure the burgers hold their shape, ask your butcher for help. Visit a local butcher shop or ask someone at the supermarket meat counter for course-ground meat. Medium-ground meat generally gets processed up to 5 times, so it doesn't hold together as well as coarse-ground meat. Coarse-ground meat is only processed once before it is packaged for sale. You could also make your own burgers at home if you have a meat grinder.
- Roll the meat into balls that are all the same size. Divide up the meat according to the number of burgers you plan on making. After separating the meat, roll each piece between your hands. Make sure the meat sticks together, but handle it gently to avoid overworking it. Once you have some consistent meat balls to cook, set them aside until you're ready to throw them onto your pan. For example, 1 lb (0.45 kg) of meat generally makes 4 burgers. The burgers will be 1⁄4 lb (0.11 kg), so get more meat if you plan on making bigger burgers. If you buy prepared ground beef from your local grocery store, it will probably come in a big pack. Instead of dividing up the meat, try using a 4 oz (110 g) ice cream scooper to form balls that don't require any additional rolling. Don't season the meat just yet. While you can attempt to mix in all sorts of seasoning now, you run the risk of working the meat so much that it doesn't retain its shape later.
THIN BURGER
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
- Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
- Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
- Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.
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