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Hamburger or Other Ground Meats




Source of Recipe


David


List of Ingredients




Hamburger or Other Ground Meat

Recipe






Always start with freshly ground beef, preferably buying the same day as you plan to cook it. Medium lean is the best, with a ratio of at least 20% fat. When forming patties, handle them as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Take about a 4-6 oz amount of the ground beef and gently roll that into a ball in your hand then with the ball in one hand begin to gently flatten the ball as you gently press and then turn the patty. Repeat the gentle pressing and turning until the patties are the size and thickness that you want them to be. Ideally they should be thin patties, about 1/2 inch thick and a little larger than your bun. Just before placing the patty in the pan or on the grill to cook, poke a hole in the center with your thumb. This will stop the hamburger from rising in the center as it cooks and your burger will be more evenly cooked throughout and not burnt on the edge and only medium in the middle. The hole will close while the patty is cooking.

When cooking your hamburger patty or other ground meat such as sausage or ground poultry always avoid pressing the hamburger or sausage patties with anything while cooking them to flatten them out. When the cooking starts the natural juices in the meat patties begin to be released into the patties. When you press them in the pan with a spatula or other method you squeeze the juices out of meat and into the pan thus removing the moisture from the meat and making them dry and tough.
Once you have them ready to cook heat a frying pan or the grill to a medium hot heat add a small amount of Crisco shortening in the pan to melt or brush the grill with the shortening that has been melted. Place the patties in the pan or on the grill and let them cook on one side until they until browned and have released themselves from the bottom of the pan or grill. This should take about 4 to 5 minutes. Once they are at this point turn them over and cook the same way on the other side. If you are seasoning your meat with salt or other seasoning now is the time to put the seasoning on them. You add the salt to the side that has already cooked. Let the patties continue to cook on the second side until done without turning again. Once the patty has finished cooking you can turn it back over and add seasoning to the second side if you desire. Once you have done this remove it immediately from the pan or grill.

Adding salt to the meat before cooking does two things; it toughens the meat and adds to the natural moisture leaching out of the meat thus drying it out.

Use only the best buns, split and toasted in the pan or on the grill, or wrapped in foil and warmed in the oven or on the grill.
For an additional treat if you don't mind adding the fat or calories you can brush the patties with a generous coat of melted butter (not margarine) just before placing in the pan or on the grill and again when you turn the patty over. The butter adds a delightful taste and adds to the moisture of the patty.

Following the tips above will produce a moist juicy tender hamburger that is mouth watering and will surprise you and those you are serving.