What is the best meat to use for hamburger patties?

Answer 1

There maybe many times of grilled Hamburgers. Here's one which is simple and easy.

Ingredients:

2 lbs of ground chuck

2 tsp of Worcestershire sauce

3 tbsp of bread crumbs

½ tsp of garlic powder

Sliced pickles

Salt and pepper

1 cup of sliced tomatoes

2 tbsp of onion (grated)

Some lettuces

Instructions:Get a large bowl and put all the beef in there. Pour in the Worcestershire sauce, tomto juice and graton onion. Add some garlic powder and bread crumbs too. Mix them and make them into 5 hamburger patties. Spray some pepper and salt to the hamburger for great taste. Oil the grills and put the burgers there. Start grilling each side for 5 minutes. Serve this with some veggies or Sandwiches.

Hope this helps.

Answer 2

People who love hamburgers (I'm one of them) will differ on this but you should start with the highest quality ground beef. Make your patties about 1/2 inch larger in diameter than the size of your bun. Separate the patties with waxed paper. Chill.

Start the barbecue grill. When it's ready, remove the patties and place them around the grill. When they're browned about half-way up the patty, turn them.

Separate your buns. Put the buns on the grill just until they're nicely browned.

Make a sauce of mayonnaise, mustard, ketchup, and hot dog relish. Blend it well. On your browned buns, put a few leaves of spinach, then the hamburger, then the sauce, then some sliced dill pickle, then a nice slice of fresh tomato. On the other bun, put a little more sauce. Put them together and enjoy.

Answer 3

There's a trick to the perfect hamburger: patience.

First, make sure you have a good cut of meat. The best burger meat is ground chuck, around 85% lean. That has enough fat for flavor, but not so much to make a greasy burger.

Next, don't overwork the meat. Form it into patties fairly quickly without kneading it so much that you heat up the fat and make the meat greasy. Don't forget to put a divot in the middle of each patty - that little indentation allows the burger to remain flat on top after cooking, so you can add your favorite toppings without them falling off.

This also goes for smashing the patty down with your spatula - resist the urge! You're just squeezing the juice out of the burger.

Also, make certain that your grill is at the perfect temperature for cooking - it should be already hot, but not so hot as to burn the meat. The burgers should sizzle as you place them onto the grill.

Most importantly, you should flip your burger ONCE. Every time you turn the burger over, you make it a little bit tougher and drier. Let the burger cook for 3-4 minutes per side (less if you like a rare burger) before you flip it. You should be able to feel a little "spring" to the meat with a medium-well burger when you tap it gently with the spatula.

Finally, allow the meat to rest for a few minutes once you take it off the grill - not enough to get cool, but don't bite into it right off the grill. This locks in the moisture and makes for a perfect burger.

*BONUS TIP - try adding a little pat of real butter to the top of the burger as you first put it onto the grill (into the divot). No joke, it really increases the juiciness.