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06
Apr

The Best Burger Grilling Tips from a Restaurant Chef

A good burger can be considered the ultimate food. The combination of ingredients is simple but works well. This super juicy burger comes on a soft bun with gooey, melted cheddar and possibly a pickle. (Psst…check our pickle tasting results before you buy another jar. The hardest part of any burger is the burger patties. You can easily overcook the outside and leave the middle raw, resulting in a dry and bland burger. Being a former chef at a restaurant, you will know the secrets of making the perfect burger. It is easy to replicate at home.

Secret #1: Choose Your Beef Wisely

First, fat is taste. A lean burger sounds appealing on paper, but the fat makes this sandwich juicy and delicious. The result will be a dry and mealy burger. Mixture of 80 percent fat with 20 percent lean makes a moist, tasty burger that cooks quickly. Let’s talk about grain- vs.grassfed. While it is often debated which burger is best, I think grass-fed flavour is superior. You don’t need to love grass-fed beef. Instead, choose high-quality grain-fed beef. Quality is the most important thing, no matter your preferences. Bad beef is not the best choice to make great halal burgers in barrhaven.

Secret #2 – Grind Your Own

Ground beef is made with leftovers from steaks and roasts. Without a local butcher, it’s hard to determine what goes into your mix. Grindering your beef will allow you to control every aspect of the burger. You have two options: either hire a butcher to grind your meat or you can do it yourself with a KitchenAid attachment. Chop the meat. Place the meat in the freezer for between 30 and 60 minutes. After the meat has firmed, you can place it in a food processor. Pulse, pulse, pulse again until you get a uniform mixture. Equal parts sirloin and chuck steak will produce a nice mixture of fat and finesse. If you want to be fancy, you can add brisket or short ribs.

Secret #3 – Keep it Cold

Throughout the entire process, keep everything cool. Use cold, damp hands to make the patties. The meat can be grilled once it is done. The patties must be chilled to allow the fat to expand rapidly when heated. This will create flavor pockets in the patty. This will ensure that your burger is fully-seasoned and packed with flavor.

Secret #4 – Salt it at the End

We are violating all rules! This is often the last thing I would do. ever We recommend it. To add more flavor, salting the burgers before cooking is a great idea. For burgers, this is not a good idea. This is not a good idea for burgers. However, it makes steaks delicious and can lead to dry patties when ground beef is used. Before you place your burger on the grill, salt the outside. The burger will have a salty crust and will not be lacking in seasonings.

Secret #5: Perfectly Shaped Patties

Ever wonder how restaurants make perfect burger patties? Most restaurants use a lid to mold the burgers. This lid is made from yogurts, sourcreams, or other containers. This makes it easy to make uniform sized patties. Any lid will do. A large peanut butter container lid, covered with plastic wrap, can be used to make peanut butter patties at your home. After you are done, don’t forget to cover the peanut butter lid.


#6 – The Doughnut Hole and the Dimple

You may already know this trick: Cut a small hole in your hamburger or make a small dent in the middle. This will ensure that the burger cooks evenly and doesn’t bulge in the middle. These are the times to use each method. Press a small hole in the middle of your patties for outdoor cooking. A hole is not necessary because the air circulates through the burgers and the grill grates. Grilling inside on a cast-iron pan or griddle will make a hole in your burger’s middle. This allows airflow and ensures even cooking.

Secret #7: Use Indirect Heat

Because I love juicy, plump hamburgers, I ensure that my patties are 1 inch thick. Cooking thicker patties will take longer. After grilling both sides of your burgers on the hot side, turn it over to the indirect heat side. This will give your burger a crispy exterior, especially if it was salt-secret, and allow it to cook through the middle.

Secret #8 – Choose a melting cheese

Only when it’s melted on top a hamburger, processed Cheese is not my favorite ….. American Cheese. It’s gooey. It’s so delicious. A cheese that melts well with your patties is a must. There are four options: Monterey Jack cheese, Cheddar, Monterey Jack cheese, and Monterey Jack. (Love cheese? Make a retro fondue for your next event.


Secret #9: Use a Thermometer

There is nothing worse than trying to put a perfectly grilled hamburger onto a bun and then finding that the middle is still raw. Thermometers can be used in the kitchen as essential tools. Let’s get them out there! Ground beef should be cooked at 160°F. It is possible to either grind it yourself, or buy meat from a trusted supplier. This temperature guide is an excellent resource.


Secret #110 – It’s all about the Squishy Buns

Without a fluffy, soft bun, a perfect patty is impossible. The potato bun is a timeless classic. Brioche buns have a rich texture. Pretzel buns add salty goodness. Avoid choosing hard breads or buns, no matter what. This is not the place to bake a crusty loaf. The hard bread makes the sandwich slide by allowing the patty to slip out of the bread. This is what I call the “Dreaded Sandwich Slide”, whose sole purpose in life is to ruin your outfit and possibly your entire day. Lightly toast your bun to prevent it from getting soggy.

Secret #11: Carefully Consider Your Tops

What makes a hamburger so special? Each bite is full of flavor. The combination of juicy meats, melty cheese, soft buns, and tangy pickles will delight you. The toppings can be limited. They must compete with each other and the beef. It was worth the effort to make the best burger patties. Enjoy it! Which recipe is your favorite for a great hamburger? Each category can be topped with one of the following: savory, rich (fried eggs and bacon, cheese), creamy, cool (avocado Mayo or aioli); crisp (lettuce, tomato, thin-sliced onion); sharp, (dill pickle, pickled onions). This will give you the perfect balance of bites. Now you know how to grill perfect patties. This step-by-step guide will show you how to make burgers on the stovetop or in the oven. You can also find recipes for our favorite homemade sauces.

Hero Certified Burgers
1950 Unit 14 Merivale Rd, Ottawa, ON, K2G5T5
6138571077, 6135524282

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