How do I make hamburgers? How do I make the petty?!
How do I make hamburgers? How do I make the petty?
I have a lean minced beef to work with.
Additional Details1 week ago
Aren't you supposed to add crumbs, or I've heard butter or an egg or something? What do I do with those? That's what I'm asking, not how to shape the petty.
Answers:
1 week ago
Aren't you supposed to add crumbs, or I've heard butter or an egg or something? What do I do with those? That's what I'm asking, not how to shape the petty.
As someone mentioned, ground beef cold right out of the fridge works best to form the patties. (I like my pretty flat and large so I use wax paper to keep the shape.)
I recommend that you add NOTHING to your ground beef whatsoever! Bread crumbs and egg will dramatically change the consistency of your patties for the worse! Adding BBQ sauce, worchester, ketchup will make the meat too "wet" and you burger begins to "boil" instead of grill properly. Why add bread crumbs? Ground beef tastes like beef, bread crumbs taste like, well, BREAD! Chopped onions and the like will just tend to break apart the burger while its cooking!
SO I add NOTHING. Just a little salt, pepper and garlic powder to the finished patty. (a little while in the freezer before it hits the grill will really help it keep its shape while cooking.....) Add all your sauces, flavors toppings etc AFTER when the burger is cooked.
My friends and family at the BBQs are always bugging me: "whats the secret to your excellent burgers etc., etc," I tell them the truth, "nothing" .....but they don't believe me...........
roll into ball smash fry
Most everything hamburger is here!
Good eating!!
Dude, that is a womans job. Grow a pair already.
The problem with lean beef is that it tends to cook away into a dried, bland hamburger. Try a higher fat content in your ground beef.
To make a hamburger from ground beef, consider using a cookie cutter or something with a round shape to get the "patty" shape. Hey, you can even flatten out the meat, take a beer bottle and cut around that and you'd have a patty. Get creative; don't be confined to a circle. Look at Wendy's.
Anyway, the shape isn't going to be as crucial as the taste. Definately look into a slightly higher fat content. Remember, in cooking fat = flavor.
if it isw lean do not over cook, take your meat season with whatever you want, make sure your meat is not worked to much. I like to crumble the meat, season, and toss the seasoning into the meat and then make the patties, do not over pack the meat or it will be tough
spice up your meat...i,e, Lawry's, chili powder, granulated onion and garlic, some Worcestershire sauce, mix well...if you have a scale you can weigh them out ...i like about 5-6 ozs..make a ball but just to keep it together, don't work it too much... put the ball on the cutting board and cover wit plastic wrap...take a small plate and use the plate side on the meat, press down gently, turning the plate back and forth until a nice patty is formed and there you go!
Saw on food network....mix the beef with salt, pepper, steak sauce. Make into patties. Make an indention into the middle of the patty and insert a pat of butter. Then push the meat over the indention.
This is supposed to help keep the patties more moist....
I just want to share yummy and easy recipe for hamburger :
- classic burgers and its variation : http://www.baaiidu.com/classic-burger.ph...
- onion and cheddar burger, the recipe : http://www.baaiidu.com/onion-and-cheddar...
- blue cheese stuffed burger, the recipe : http://www.baaiidu.com/blue-cheese-stuff...
- cheeseburger cake : http://www.baaiidu.com/cheeseburger-cake...
Hope this helps.
Hi,
Most important in the preparation of your burger patty is the temperature of your ground beef.
Flavoring and adding other ingredients like an egg and breadcrumbs is all according to preference and I am sure you will figure that out.
Start however with meat that has a temperature between 0 to +2 Celsius add your other ingredients and knead the mixture for 2 to 3 minutes by hand, you activate the protein this way and will get a nice binding which will give you a much better finished product after grilling in terms of texture and shape.
It needs a bit of skill the get the feel of the binding but after a few times you will get the hang of it.
Shaping tips in the other answers are fine. Good Luck