tag:blogger.com,1999:blog-4769741033989413639.comments2023-07-27T03:26:21.399-07:00HAMBURGER SEASONING RECIPEOurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4769741033989413639.post-26226758440210116762012-03-12T22:33:36.814-07:002012-03-12T22:33:36.814-07:00I want to add a word about preparing the burgers f...I want to add a word about preparing the burgers for cooking.<br /><br />First: I recommend getting a butcher to grind the ground beef only once for hamburgers as this allows for more fat retention and a jucier and more flavorful burger. Most hamburger is ground twice. The chefs I know prefer a single grind.<br /><br />Secondly: Along with your chosen seasoning, I recommend four tablespoons mineral water and two tablespoons dry breadcrumbs per pound of meat before making the patties.<br /><br />Third: Shape the patties with as little pressure as possible, do not over handle the meat and do not squeeze it too much before shaping the patties. Handling the meat too much can make the finished burger tough.<br /><br />Fourth: Do not press on the cooking patties with a spatula or anything like that because the juice gets squeezed out and the burgers become dry.<br /><br />Fifth: Since cooking ground beef tends to rise in the middle, depress the center of each patty with a thumb in order to make a "Well" in the meat before cooking.<br /><br />Sixth: If you are interested in a "Crunchy" burger, I recommend shaking a small amount of food starch onto the patties before cooking them.Johnhttps://www.blogger.com/profile/04154058103442683615noreply@blogger.comtag:blogger.com,1999:blog-4769741033989413639.post-17312523570024532262009-11-21T00:06:22.567-08:002009-11-21T00:06:22.567-08:00Thanks for sharing.Thanks for sharing.adminhttps://www.blogger.com/profile/06203572050943758744noreply@blogger.com