Post by Loupy on Jun 11, 2014 12:27:12 GMT -7
Tips for Making Perfect Patties for Grilling Hamburgers
From: Rebecca @ www.foodiewithfamily.com/
Make them uniform in size and shape. This way every burger you cook is done at the same time.
To keep them all the same shape, use an open-topped round cookie cutter. I use the largest cutter from this Plain Round Cutter Set (affiliate link). It’s my fave.
To keep them all the same size, you can use a kitchen scale (affiliate link) like I do, or eyeball it and try to fill it to the same place every time on the cookie cutter. I prefer the precision of the scale. Obsessive? Yeah, but my burgers kind of rock.
Don’t handle the meat too much. Using too much pressure or taking too long to shape it yields a tough burger. Besides that, the heat of your hands can actually make the final burger tougher, too. That’s another reason the cookie cutter works so brilliantly. You get a perfect shape every time without mangling and over-handling the meat.
The thumb print is non-negotiable in my house. Making that indentation in the burger prevents doming while it cooks. I’m sure you’ve seen perfectly flat burgers become curved or fat in the middle on the grill. It’s not just aesthetic, though… When they pouf up in the center, the edges become crispy and overdone before the center can cook through. Banish wonky burgers and get an evenly grilled burger every time with the simple addition of pushing your thumb 1/3 of the way down into the shaped burger before removing it from the cookie cutter mold.
Freeze them good and solid before attempting to move them to a bag. This helps them keep the shape you made them.
Stack them with squares of parchment in between so they don’t stick before putting them in a resealable zipper top freezer bag. Be sure to get as much air out of the bag as possible when sealing it to help prevent freezer burn.
If you’re really concerned about freezer burn, you can help prevent it a little more by tightly rolling those filled freezer bags in sturdy paper bags or freezer paper.
From: Rebecca @ www.foodiewithfamily.com/
Make them uniform in size and shape. This way every burger you cook is done at the same time.
To keep them all the same shape, use an open-topped round cookie cutter. I use the largest cutter from this Plain Round Cutter Set (affiliate link). It’s my fave.
To keep them all the same size, you can use a kitchen scale (affiliate link) like I do, or eyeball it and try to fill it to the same place every time on the cookie cutter. I prefer the precision of the scale. Obsessive? Yeah, but my burgers kind of rock.
Don’t handle the meat too much. Using too much pressure or taking too long to shape it yields a tough burger. Besides that, the heat of your hands can actually make the final burger tougher, too. That’s another reason the cookie cutter works so brilliantly. You get a perfect shape every time without mangling and over-handling the meat.
The thumb print is non-negotiable in my house. Making that indentation in the burger prevents doming while it cooks. I’m sure you’ve seen perfectly flat burgers become curved or fat in the middle on the grill. It’s not just aesthetic, though… When they pouf up in the center, the edges become crispy and overdone before the center can cook through. Banish wonky burgers and get an evenly grilled burger every time with the simple addition of pushing your thumb 1/3 of the way down into the shaped burger before removing it from the cookie cutter mold.
Freeze them good and solid before attempting to move them to a bag. This helps them keep the shape you made them.
Stack them with squares of parchment in between so they don’t stick before putting them in a resealable zipper top freezer bag. Be sure to get as much air out of the bag as possible when sealing it to help prevent freezer burn.
If you’re really concerned about freezer burn, you can help prevent it a little more by tightly rolling those filled freezer bags in sturdy paper bags or freezer paper.
