Hamburgers
Source of Recipe
Hamburgers
Hamburgers
Hamburgers can be cooked from frozen, if you do some prep work.
If you have a need for bulk hamburgers, say at a company barbecue, then
you'll need to think like McDonald's. Their hamburger patties arrive at the
store pre-formed and frozen hard enough to drive a nail. When placed in a
double-sided clamshell grill, however, the meat is cooked to at least medium well in 30 seconds or less. This miraculous feat is difficult to reproduce at home, because few kitchens have double-sided grills and specially engineered beef patties. You can get almost the same
results if you use a specialized two-sided electric griller, and keep your
patties very thin. Perforate the meat with a fork, and the meat will cook
faster.
For bulk preparation of hamburgers, obtain a good supply of the best
grade meat you can get. Contrary to popular belief, the fast food industry
does not skimp on beef quality. For faster and more consistent results,
obtain a meat ring from a kitchen supply store or improvise with a thin can
with both ends removed, like a tuna can. Press the meat into the ring,
which should be on wax paper. Cover your hands with vegetable oil, because
the fat from the meat will eventually congeal on your hands and make the
process much harder. Take the formed patties out of the ring and
stack them on a tray, placing a layer of wax paper between each layer of
burgers.
The fast food restaurants depend on consistency, so your prep time spent
making consistent hamburgers will pay off when you are cooking them
assembly-line style. You won't want to stop and remake hamburgers with a hundred
hungry guests waiting on your every offering.
If you're using lettuce, shred it. Cut the tomatoes thin.
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