Build yourself the Ultimate Burger
Glenn Spencer
Where's the Beef? Look between the Buns on your Plate
Beef burgers, despite a supermarket full of other options, remain a
popular choice for a backyard barbecue. Their homey heft, low cost,
ease of preparation and the taste-tempting ways they can be sandwiched
together explains their broad appeal over several decades.
Although their popularity has been consistent, the handling of beef
burgers -- from selecting the meat to shaping and cooking it --
certainly has not.
Not that long ago, people would order their beef burgers rare or
medium. We now know that eating undercooked ground beef is not a safe
thing to do.
The US Beef Information Center and other sources say that cooking time
is only one of a range of issues to consider when preparing burgers
for the barbecue.
The place to start, logically, is the meat. Ground beef is sold in
four styles based on fat content; extra lean (10 per cent fat or
less), lean (up to 17 per cent), medium (up to 23 per cent), and
regular (up to 30 per cent). Older cookbooks advocate using regular
ground beef, reasoning that a higher fat count is needed to create a
rich, moist and juicy burger. With a focus on fat reduction these
days, modern recipes call for lean and medium ground beef.
Indeed, these lower-fat options can yield juicy burgers if you follow
a few rules. Rule No. 1 is to gently handle the meat. Quickly and
lightly shape the meat into patties that are even in thickness and
just hold together.
Be sure that your patties are not too thin, or they will quickly dry
out, and not too thick, or they will scorch on the outside before they
are cooked in the center Three quarters of an inch thick is what most
recipes suggest. This will give them enough depth to retain the
juices, yet not take forever to cook.
When cooking the burgers, don't use too low a heat. Medium-high,
whether you're grilling or pan-frying, is recommended by most guides.
This higher temperature will give the burger's exterior a nice sear,
which helps lock in the juices. Once on the grill or in the pan, do
not flatten the burger out, or you'll press those juices away.
Sticking with this minimal handling, flip burgers only once during
cooking.
Well done burgers are brown throughout and juices show no pink. How
can you tell when the meat has reached that stage? The Beef
Information Center and other food organizations suggest you invest in
a quality, instant-read digital thermometer or thermometer fork. These
devices show a temperature reading, not just a doneness range. They
can also be used in all foods.
When checking the temperature of burgers do so within one minute of
removal from the heat. Insert an instant-read thermometer stem or fork
thermometer tines sideways into the center of patties. Leave
thermometer in food for at least 30 seconds before reading
temperature. Well done beef burgers should be 160 F or above. Always
use hot soapy water to wash the tongs, plate and thermometer stem used
in checking partially cooked meats before using again.
Now, to the final and most fun step in the burger building process:
topping and sandwiching. No rules here, except for the use of a sturdy
bun and a tasty imagination.
Basic Beef Burger
Mixture
Beef burgers can make quite a nutritious meal when lean ground beef, a
good quality bun and light and delicious toppings -- such as tomatoes,
lettuce and sliced onions -- are used. If you're a no-filler, burger
purist, when making the patties you can simply go with the meat, salt
and pepper. However, add a little egg and bread crumbs to help hold
the burgers together until the very last bite.
1 lb. - lean or medium ground beef
pinch - salt and pepper
1 - egg, beaten
1/4 cup - breadcrumbs
In a large bowl gently combine all ingredients just until they begin
to bind. Form into 4, 3/4-inch-thick patties. Grill or pan-fry
burgers, lightly oil surface if not non-stick, over medium-high heat,
turning once, about 5 minutes per side. Well done burgers are brown
throughout and juices show no pink. When checking the burgers for
doneness with an instant read meat thermometer, or thermometer fork,
the temperature should register 160 F or above. Serve burgers on
sturdy buns and top as desired.
Makes 4 burgers.
Note: This basic burger mixture can be flavored in a range of ways by
adding vegetables such as finely chopped garlic, sweet peppers, onion,
green onion or chives; fresh or dried herbs, such as basil, oregano,
thyme or cilantro; or sauces, such as chili sauce, Worcestershire,
ketchup or soy sauce. When adding liquid to the mix do not overdo it,
or they will become overly moist, hard to shape and may stick to the
grill.
A Trio Of Burger Combos
Below are three ways to deliciously flavor and top the basic
hamburgers noted above.
Mediterranean-Style Burgers: Flavor basic burger mixture with 1 Tbsp
each of fresh chopped, or 1 tsp dried, mint and oregano; 2 chopped
garlic cloves; and a pinch of crushed chili flakes. Cook as described
above. When burgers are just about done top with a slice of provolone
or mozzarella cheese and melt. Serve burgers on focaccia bread that's
been spread with pesto. Top with roasted peppers, fresh basil leaves
and sliced olives.
South of the Border Burgers: Flavor basic burger mixture with a finely
chopped jalapeño pepper; 1/4 cup chopped cilantro; 1 tsp each ground
cumin and chili powder; and 2 finely chopped garlic cloves. Cook as
described above. When burgers are just about done top with a slice
Monterey Jack cheese and melt. Set burgers on the bottom portion of a
crusty bun that's been topped with shredded head lettuce. Top burgers
with salsa and sliced avocados, and, if desired, a touch of sour
cream. Set on top bun and serve.
Roasted Garlic Burgers with Organic Greens and Cambozola Cheese: In
375* F oven, roast 12, peeled, garlic cloves in a little olive until
golden and tender. Cool and coarsely chop. Add the garlic and 2 tsp
chopped, fresh rosemary to the basic ground beef mixture. Cook as
described above. When burgers are just about done, top with a slice or
two Cambozola cheese and melt. Set burgers on the bottom portion of a
crusty bun that has been spread lightly with mayonnaise and topped
with organic mixed salad greens. Top burgers with a few more greens
and the other half bun, which can be spread lightly with mayonnaise.
Hamburger Buns
This recipe comes from the recently published 10th anniversary edition
of The Supper Book. Famed author Marion Cunningham says this recipe
makes the world's best hamburger buns -- they stay together so the
fillings aren't falling all over the place, and yet they are moist and
tender. Wrapped carefully, these freeze well. Use them within two
months.
11/2 cups - warm water
2/3 cup - instant non-fat dry milk
1/3 cup - lard or vegetable shortening
1 tsp - salt
2 tbsp - sugar
2 packages - dry yeast
1 - egg
5 1/2 cups - all-purpose flour
Put the water, dry milk, lard, salt and sugar in a mixing bowl and
stir to blend. Sprinkle the yeast over the mixture, stir, then let
stand to dissolve for a couple of minutes. Add the egg and 2 cups of
the flour. Beat vigorously with whisk until thoroughly blended and
smooth. Add enough of the remaining flour to make manageable dough.
Turn out onto a lightly floured surface and knead for a minutes. Let
rest 10 minutes. Add enough additional flour so that the dough is not
sticky, and resume kneading until smooth and elastic. Place dough in a
large greased bowl, cover, and let rise until it is double in bulk.
Grease some baking sheets or use nonstick sheets. Punch dough down and
divide in half, then cut each half into 8 equal portions. Roll each
piece between your palms into a smooth ball and place about 3 inches
apart on the baking sheet. Pressing down with the palm of your hand,
flatten each ball into a circle about 3 inches in diameter. Cover
lightly and let rise for about 45 minutes, or until double in bulk.
Preheat the oven to 425* F. Bake the buns for 20-25 minutes or until
lightly browned. Remove from the baking sheets and cool on racks.
Makes 16 hamburger buns.
Know How To Handle Your Beef Before Cooking
Below are a few things to consider when buying, storing and handling
ground beef.
- The majority of consumers select beef based on its bright red color
However, variations in color can be due to many factors, including the
type of packaging, and is not necessarily an indicator of freshness.
The best indicator of freshness in beef is the "packaged on" date or
the "best before" date.
- On warm summer days, purchase the ground beef near the end of the
shopping to ensure it stays as cold as possible. Wrap carefully and
store in the coldest part of the fridge away from potentially dripping
on any other foods. Use within 24 hours of purchase or freeze for up
to two to three months. Thaw frozen ground beef or frozen pre-made
patties overnight in the fridge, not on the counter at room
temperature.
- Wash hands thoroughly before and after handling ground beef. Do the
same with work surfaces and utensils that have come in contact with
the meat.
Do not place cooked burgers on the same plate the raw burgers sat on.
- Cook ground beef to a safe internal temperatures of 71* C or above.
Be especially careful if you're cooking for those at high risk of
serious illness from foodborne bacteria -- infants/young children,
pregnant women, the elderly or those with chronic illness. Using a
food thermometer is a reliable way to test for safe internal
temperatures.
View more articles like this at http://www.gourmetfoodplaza.com
Dimitri
"Glenn Spencer" <spe...@home.com> wrote in message
news:ed5dde27.02060...@posting.google.com...
> Build yourself the Ultimate Burger
<snip>
> Mixture
>
> Beef burgers can make quite a nutritious meal when lean ground beef, a
> good quality bun and light and delicious toppings -- such as tomatoes,
> lettuce and sliced onions -- are used. If you're a no-filler, burger
> purist, when making the patties you can simply go with the meat, salt
> and pepper. However, add a little egg and bread crumbs to help hold
> the burgers together until the very last bite.
>
> 1 lb. - lean or medium ground beef
> pinch - salt and pepper
> 1 - egg, beaten
> 1/4 cup - breadcrumbs
>
> In a large bowl gently combine all ingredients just until they begin
> to bind. Form into 4, 3/4-inch-thick patties. Grill or pan-fry
> burgers, lightly oil surface if not non-stick, over medium-high heat,
> turning once, about 5 minutes per side. Well done burgers are brown
> throughout and juices show no pink. When checking the burgers for
> doneness with an instant read meat thermometer, or thermometer fork,
> the temperature should register 160 F or above. Serve burgers on
> sturdy buns and top as desired.
Hogwash
Eggs and Breadcrumbs???
Isn't that a grilles meatloaf? Why not add minced onion and ketchup?
Shame on you!
Go buy a brick of Velveeta
The site below must be for idiots!
Dimitri
Jack Schidt
>
> Where's the Beef? Look between the Buns on your Plate
>
In all of that lengthy post I didn't see the most sage advice that can be
given regarding hamburgers: GRIND YER OWN MEAT.
Jack Self
DaveH
>> to bind. Form into 4, 3/4-inch-thick patties. Grill or pan-fry
>> burgers, lightly oil surface if not non-stick, over medium-high heat,
>> turning once, about 5 minutes per side. Well done burgers are brown
>> throughout and juices show no pink. When checking the burgers for
>> doneness with an instant read meat thermometer, or thermometer fork,
>> the temperature should register 160 F or above. Serve burgers on
>> sturdy buns and top as desired.
>
>Hogwash
>
>Eggs and Breadcrumbs???
>Isn't that a grilles meatloaf? Why not add minced onion and ketchup?
With superior ground beef, you don't have to add a thing--and cook it
medium rare.
Velveeta slices work splendidly for standard cheese bugah's.
It's American cheese--What do you expect?
Sam
DaveH
>>
>
>In all of that lengthy post I didn't see the most sage advice that can be
>given regarding hamburgers: GRIND YER OWN MEAT.
an auction and would like to.
Recommendations?
Sam
>
>Jack Self
>
Jack Schidt
"DaveH" <ddhartwick@NO_SPAMearthlink.net> wrote in message
news:BDFE6FF651017835.1F96A4BB...@lp.airnews.net...
Use an inexpensive cut like a chuck roast and grind it, fat and all. The
unit I have has 2 discs - one coarse, with 1/4" or so holes and the other
fine - 1/8" holes. I grind coarse first and then run it through a second
time using the fine disc (just my preference). The process goes pretty
quickly, but some time is elapsed. A technique I use is to fill a large
bowl (plastic, whatever) with ice and then place a stainless steel bowl in
the ice. That way you can keep the meat at a safer temperature, especially
if you're doing this on a hot summer day.
If you find you like doing this and do it fairly often, you may want to bump
up to an electric unit, which is much easier. Me, I grind beef probably 3
times a year at most, so I don't need another appliance.
Jack Grind
Pauline
a thrift shop for $2. I cut a pound of meat into pieces just small
enough to fit into the grinder opening and timed the process of
grinding a pound of beef: Less than 30 seconds!! (The electric
grinder is much slower.)
I have never experienced a day when 30 seconds was a valid
consideration in my schedule, so never would I dream of buying
pre-ground meat again. After a soak in soapy water for 10 minutes,
there is really no "washing" to do afterward.
~Pauline~
"DaveH" <ddhartwick@NO_SPAMearthlink.net> wrote in message
news:BDFE6FF651017835.1F96A4BB...@lp.airnews.net
...
: >> Where's the Beef? Look between the Buns on your Plate
: >
:
PENMART01
>On a lark I purchased an old-fashioned, small capacity meat grinder at
>a thrift shop for $2. I cut a pound of meat into pieces just small
>enough to fit into the grinder opening and timed the process of
>grinding a pound of beef: Less than 30 seconds!!
Musta been young male meat.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Arri London
>
> On a lark I purchased an old-fashioned, small capacity meat grinder at
> a thrift shop for $2. I cut a pound of meat into pieces just small
> enough to fit into the grinder opening and timed the process of
> grinding a pound of beef: Less than 30 seconds!! (The electric
> grinder is much slower.)
>
> I have never experienced a day when 30 seconds was a valid
> consideration in my schedule, so never would I dream of buying
> pre-ground meat again. After a soak in soapy water for 10 minutes,
> there is really no "washing" to do afterward.
>
> ~Pauline~
Same here. Was given a tiny little meat grinder with coarse
and fine grinding plates. Worked beautifully and of course
fully immersible.
Chris and Bob Neidecker
"Pauline" <pte...@home.com> wrote in message
news:%LvM8.9288$L63.6...@news1.west.cox.net...
> On a lark I purchased an old-fashioned, small capacity meat grinder at
> a thrift shop for $2. I cut a pound of meat into pieces just small
> enough to fit into the grinder opening and timed the process of
> grinding a pound of beef: Less than 30 seconds!! (The electric
> grinder is much slower.)
>
> I have never experienced a day when 30 seconds was a valid
> consideration in my schedule, so never would I dream of buying
> pre-ground meat again. After a soak in soapy water for 10 minutes,
> there is really no "washing" to do afterward.
>
> ~Pauline~
>
I bought the Cooks' Illustrated book the other day, can't remember the name
of it. Tonight, my husband was flipping through it and read the section on
hamburgers. They recommended grinding your own chuck, and further
recommended using a food processor if you don't have a grinder.
He ran out to the store and came home with a chuck roast. He didn't cut it
into small pieces first, because he didn't actually finish reading the
instructions in the book, so it went a *bit* less smoothly than he'd hoped.
But he thoroughly enjoyed the burger and commented on how juicy it was. I
tried a bite, and though it was a bit undercooked for my tastes, could tell
that grinding it at home is indeed worthwhile.
After he gobbled up his burger, he went back and finished reading the
recipe. :-)
Chris
aec
"Chris and Bob Neidecker" <neid...@erols.com> a écrit
That's really cute - I know that trait well - impulsive to a fault. Of
course, if it had been me, I would have rushed out and bought a grinder
too - never mind that I'd only use it once in a blue moon and the balance is
in the red....
Anne
st...@temple.edu
>
> With superior ground beef, you don't have to add a thing--and cook it
> medium rare.
I like American cheese on my burgers and a bit of Lipton onion soup mix
with a few splashes of teriyaki sauce added to the ground meat before
forming into burgers, then top with the cheese, some sauted mushrooms,
and the Heinz.
Rory
> In all of that lengthy post I didn't see the most sage advice that can be
> given regarding hamburgers: GRIND YER OWN MEAT.
I buy ground chuck from my butcher. What's the advantage of grinding it myself?
Jack Schidt
"Rory" <rory...@yahoo.com> wrote in message
news:3f673d6c.02060...@posting.google.com...
You know exactly what's been through the grinder last time, for the most
part, it's safer in terms of food borne infection like e coli, you can
control the fat content.
A very good butcher that you trust will also do a good job. don't count on
that from a supermarket though, which is a more correct target of my
comment.
Jack Grind
sf
Does anyone know of a source to buy the "architectural drawing" poster
of a hamburger? I see it occasionally in "burger joints" and would
like one for my kitchen. I've inquired at the restaurant, but no one
ever seems to know.
PENMART01
<anne.c...@bull.net> writes:
I use my grinder nearly every day, often more than once... it's the only
appliance I keep out on my kitchen counter at all times. Meat grinders are not
just for grinding meat ya know... among many other things no other appliance
prepares potatoes for latkes better... not only does it prepare the potatoes
perfectly (and quickly) it also does the onions and matzo meal as well, I even
add a bit of fresh parsley to grind.
My grinder owes me nothing, it's paid it's own way a zillion times over.
PENMART01
Schidt" <jack....@snet.net> writes:
Even the most trustworthy of butchers will unknowingly produce questionable
ground meat.. as Jack reminds, you never know what went through that butcher
shop grinder last or how long ago, especially since those commercial sized
grinders can easily retain well over a pound of meat... you may not even get
very much of what you ordered. And never ever buy ground meat that you can't
physically see from the time it's removed from the case until you see it go
into the grinder and out the other end and wrapped and that particualr package
handed to you... many a butcher's middle name is Houdini.
Also, ground meat ain't really fresh ground when it spent near an hour
unrefrigerated from store to home... plus ground meat is not fresh ground once
it's more than 1 hour out of the grinder... there's a tremendous difference in
the flavor and texture of a burger cooked directly from the grinder compared
with one made from ground meat that sat in your fridge for hours, perhaps even
over night... if you're not going to consume fresh ground meat immediately then
freeze it like right now.
Many times I use the ground meat for other than burgers, ie. meatloaf,
meatballs, etc. On those occasions I like to use my grinder to grind all the
other ingredients directly along with the meat... you'd be hard pressed to get
any butcher these days to grind so much as an onion along with your chuck, let
alone celery, peppers, potatoes, carrots fresh herbs, old bread, whatever.
Sometimes when I'm in the mood for what I call gourmet burgers, made with just
plain fresh ground prime cuts, perhaps rib eyes or better yet the tails from
porterhouse... it'd be kinda stupid to grind those cuts other than just before
cooking, in fact I don't begin grinding until my grill is raging hot.
There're a lot more reasons to own a meat grinder, many of which I've posted
before... and the price of a good electric grinder is inconsequential.
PENMART01
writes:
>PENMART01 <penm...@aol.como> wrote:
>
>| I use my grinder nearly every day, often more than once... it's the only
>| appliance I keep out on my kitchen counter at all times. Meat grinders are
>not
>| just for grinding meat ya know... among many other things no other
>appliance
>| prepares potatoes for latkes better... not only does it prepare the
>potatoes
>| perfectly (and quickly) it also does the onions and matzo meal as well, I
>even
>| add a bit of fresh parsley to grind.
>
>Do you think the grinders which attach to Kitchenaid mixers are good
>enough?
Good enough for what?
Those plastic thingies are passable for very occasional use for very small
batches. But before buying one, for a few dollars more I strongly recommend
getting a stand alone electric grinder.
For the price this can't be beat:
http://www.edmart.com/search/sasco/index/products/8698.htm