Although you might like your burgers rare, there are safety factors to consider. All of the harmful bacteria on a solid piece of meat are on its surface. During grinding, the surface and interior are mixed together, causing any bacteria to become dispersed throughout the batch. At this temperature, the meat will be slightly pink in the center and still relatively juicy.
The most important factor influencing the flavor and texture of ground beef is what part of the animal the meat comes from. Since grinding negates toughness, the best ground beef comes from the more exercised and flavorful part of the steer. The cuts most commonly ground into hamburger are chuck, bottom round, and sirloin. Ground sirloin is less flavorful than chuck, but its meat has the smoothest mouth-feel because it is the least exercised.
When we grind meat at home, we like to experiment by adding other tough cuts like short rib, which provides more rich flavor, and brisket, which lends a satisfying chewy texture, to our ground chuck, bottom round, or sirloin. As for fat content, we think a ratio of 15 to 20 percent fat to 80 to 85 percent lean offers the best combination of flavor and mouth-feel. The shape of the burger, however, does matter.
During cooking, the meat at the edges shrinks first, causing the center to bulge, which can give you a burger that looks more like a meatball than a patty. Pressing a slight dimple into the center of each burger before cooking prevents—or at least lessens—the bulge. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.
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Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Yes, you need to create round patties that will fit well onto your toasted buns.
But pressing the meat into the desired shape should be a quick process. Overhandling burger patties can make the meat tough. We want tender, not chewy hamburgers. So keep handling to a minimum. Another great tip for top-notch burgers is to prevent the dreaded puffy patty. Sometimes, the patty swells while on the grill and becomes too small for the bun, making it difficult to enjoy.
Never fear! Before grilling, take a spoon and create a slight dent in the middle of each patty. This allows for even cooking and prevents the meat from puffing up. Kitchen Accomplice is your partner in all things culinary. Happy grilling! To learn how to make juicy hamburgers, read on! You can also grind up a strip or two of bacon or the fatty ends of bacon in the beef to make it moist and extra-tasty. This does necessitate having a meat grinder or going to a higher-end supermarket that has a butcher, but it's worth it.
You can also mix in a tablespoon of bacon fat per pound of meat, but keep in mind that the patties will be greasier than normal when you fry or grill them. My friend Maggie is a personal chef for some high-end corporate types, and she has a secret trick for making sure that her burgers stay moist: she includes ice chips for the more health-conscious or a disc of butter for those who say to hell with having low cholesterol at the center of the patty to keep it from drying out.
I was surprised at this technique, but it turns out it's been around for a while, as you can see from various recipes , including this one from the incomparable Julia Child.
Making burgers this way is a little more labor intensive, but it is worth it. You can get detailed how-tos here and here. If you really want to get fancy, you can make your own spreadable herbed butter although it's still pretty delicious with just plain ol' butter.
You could also try your hands at DIY compound butter. Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more.
Just add more fat. If that's the premise just buy ground beef with a higher fat ratio.
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