The range of burgers and burger joints has expanded in recent years like a post-big bang universe, and really good ones citizens but as rare as habitable planets. It’s too bad because the burger is a fantastic stuff could be.
Cheaper, less tender cuts of beef get some credit here skill and love has become a delicacy that rivals any steak in taste. Because restaurants rarely and rarely manage this Do it yourself more fun anyway, we explain how to make the perfect burger at home – no Wagyu beef and no truffle mayonnaise.
1. Buy old, fat cows
Of the perfect burgers Like a perfect steak, it starts with the perfect meat. Forget Wagyu burgers, it’s a waste of money and only makes sense if you have to recycle the entire Wagyu cow. Wagyu is very expensive because it is marbled, meaning the fat content in the muscle is particularly high. It’s great for steak, but if you’re mincing meat, it doesn’t matter. You can still determine the fat content of your burger and change it to your liking.
This meat is important as much flavor as possible and the best flavor is found in muscles that have worked hard: in the flesh of aged animals, which have been dried for weeks by a good butcher. Get meat from an old, well-cared-for cow, preferably a very tough cut for steak, such as a leg, breast, or shoulder, or a particularly flavorful hook or flank steak. For example, in Austria XO Beef great products. It can be freshly ground and mixed with extra beef fat for the required juiciness.
2. Crush yourself
Which brings us to the second important point: for the perfect burger, unfortunately, you have to grind the meat yourself, or at least à la minute at the butcher from your faith. For a perfect consistency, the stuffing should be processed very carefully: it should be compressed and pressed so as to keep its shape. Burger patty Saves, not a little more. Grinding yourself or mincing it also ensures that the meat is fresh – essential for hamburgers, which can be kept almost raw.
A good burger, like a good sausage, should be About 30 percent fat to own. Take a cut with the right amount of fat, or cut it with beef fat, preferably from dry-aged steaks. If you are grinding lean meat, consider 300 grams per kilogram of meat. Talk to your butcher!
3. Get the patties right
There are three things to keep in mind with Patty:
- Do not salt the stuffing before shaping. Salt changes the composition of the meat and causes chemical reactions that bind the individual muscle fibers together – salted ground beef inevitably turns into a sausage that is denser and doesn’t have the tender burger texture you want. Therefore, patties should be salted only before frying and only on the outside.
- An ideal burger, like a steak, should not be too thin, at least if you want to roast it medium rare (and you do!). A thick two fingers is a good rough way.
- Form is very important. Meat contracts when heated. Make a good indentation in the center as you shape it so it doesn’t flatten into a meatball on the pan or grill. And make it slightly larger than your raw burger bun so it will still fit after frying.
4. A bun is not a bun
Burger buns must have one important property: You have to be gentle. If they don’t, the eater has to put too much pressure on the patty when biting, and all that delicious fat and meaty juices end up on the fingers instead of in the mouth. Unfortunately, the buns are not good as burger buns. A slightly sweet brioche is often best. For example, Ströck bakery has a range of very passable buns. Tongue, toast – that’s it.
5. Proper frying
Like a good steak, you want your burger medium fried frying, then it will be juiciest. And like a steak, the upside down method works best. The burger is placed gently on the right side first core temperature they bring it and cook it on the outside. Then it browns faster in the pan and remains juicy. Preheat the oven to about 90 degrees, salt the ready-made patties and place them on the grid in the oven (be careful: it will drip, put a pan under it). Bake until they reach a core temperature of about 50 degrees, about 15-20 minutes. Heat a frying pan very hot and fry the patties on both sides for a good color. Maybe right after roasting A slice of cheese still put on the hot side and melt.
6. Don’t pack too much
Sure, you can put half your fridge in your burger. But remember: a good burger is a little like a good pizza – sometimes clean better. It’s about the purest, horniest and juiciest flavor of the meat. What can help is a little good melted cheese and a very good pickle: the first one adds more fat, cream and extra. An umami kick In the background, the second leads to a variety of consistency and acidity. Try using as few ingredients as possible, then add more depending on your mood.