How to Make Beef Burgers Recipe Ice Rink
How To Make Burgers on the Stovetop
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If you're craving a juicy, tender, cheese-topped burger — one that you can actually sink your teeth into — then yous've come to the correct place, my friend. No dry out hockey pucks hither! Just the kind of burger you'd normally pay large bucks for at a restaurant.
Today we're talking burgers. From the best kind of footing beef to use to tips for shaping the patties, with a step-by-pace recipe for simply the best burgers yous've e'er had — at dwelling house or elsewhere. Ready?
The Best Beef for Burgers
Afterward playing around with adding this and that to the ground beef in my quest to make a better burger, I finally realized that it's actually only about the beef. Purchase good beefiness, and yous'll have a great burger. It's that uncomplicated.
The platonic ground beef for burgers should exist lxxx% lean and xx% fat, though I can often only find 85% lean and call back this still makes great burgers. Merely avoid anything leaner than ninety% — those burgers can easily stop up dry and crumbly.
If yous can, buy freshly ground beef from the butcher case. Not only does this tend to be a bit fresher than the packaged meat, but it's also less compressed, which is of import for my side by side signal. (Keep your eye out for deals on good-quality ground beef, too — you can stock upward and freeze the shaped patties for later on meals.)
Use a Calorie-free Touch
Mayhap fifty-fifty more than the fatty content or the quality of the beefiness, I've plant that using a light affect is the real difference between a burger I savor eating and 1 that becomes tough. The more y'all handle and mash the beef equally y'all shape the patties, the more than compressed and tough the finished burger.
Instead, try to handle the beef every bit little as possible as you lot form the patties. Break off large fist-sized chunks of the ground beef and press them into crude patties against your work surface with the palm of your manus. Then gently pat the edges into a uniform circular shape. Don't worry if the edges expect a little lumpy or have cracks — resist the temptation to make the patties look neat and tidy. Those cosmetic imperfections are all in the proper name of a supremely tender burger.
Do the Dimple
Our food editor Christine taught united states all this dimpling play a trick on, and I oasis't looked back since. By pressing a shallow "dimple" in the middle of the patty, you lot avoid the problem of the burgers shrinking to half their size and doming up in the middle. Subsequently years of tiny, round burgers, this feels like magic.
To make the dimple, just use your fingertips to pat the eye of the patties slightly thinner than the outer edge — maybe a quarter of an inch more shallow, at most. I always think the finished patties look like tiny frisbees.
Mind for the Sizzle & Flip with Confidence
Cook your burgers in a flat pan over medium-high rut. The patties should sizzle when they hitting the pan, and when yous flip them, you should see a nicely dark, golden-chocolate-brown sear on the underside. That's the sign of a good burger!
Also, a wide, very sparse spatula works best for flipping — it lets you speedily slide under the burger and flip it without messing upwardly the nice crust you just formed. Information technology also keeps these looser burgers from falling apart as you flip. (Though if they do fall apart, just printing the pieces together and acquit on — top with cheese and no one will always know.)
I find that the spatulas sold for cookies or pancakes work best. A fish spatula would besides do a fine job in a pinch.
Practise Not Overcook
Stovetop burgers are a quick weeknight meal — very quick. Even if you prefer your burgers well-done, burgers volition be gear up in 10 minutes tops. Cook whatever longer and that's when you wind up with dry, crumbly hockey pucks, no matter how diligently you followed the advice given above.
It's a piffling nerdy, but I usually set a timer so I don't accidentally get caught up in conversation or another part of the meal and forget about the burgers. You tin also keep an eye on the sides of the burgers — when you meet but a bit of pink-red in the very heart, medium-rare burgers are ready; the second that pinkish line disappears, your burgers are medium.
Nosotros'll show you how to make juicy, totally tender burgers on the stove top, kickoff to finish. No demand to leave - stay in tonight and have a homemade burger!
- shellfish-complimentary
- fish-free
- alcohol-free
- peanut-costless
- pork-complimentary
- tree-nut-free
- soy-costless
- egg-gratuitous
Per serving, based on
ten
servings. (% daily value)
- Calories 241
- Fat 15.iv yard (23.vii%)
- Saturated half dozen.0 m (29.8%)
- Carbs 10.7 g (3.vi%)
- Fiber 0.v grand (2.0%)
- Sugars 1.three yard
- Protein thirteen.8 yard (27.half-dozen%)
- Sodium 150.1 mg (6.iii%)
Ingredients
- 1 1/2 pounds
footing beefiness (lxxx% to 85% lean)
-
Kosher common salt
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Freshly ground black pepper
- iv to 6
hamburger buns, separate
-
Butter or oil, for the pan
- 4 to half-dozen slices
cheese, such as cheddar, swiss, American, or provolone (optional)
-
Burger toppings: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, BBQ sauce, pickles, relish
Equipment
-
Griddle or large skillet — cast iron, stainless steel, or nonstick
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Wide, flat spatula
Instructions
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Dissever the basis beef. Divide the footing beef into 4 or vi portions, depending on the number of burgers yous would similar to make.
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Shape the patties. Gently printing each portion of ground beefiness into a disk about 1-inch thick. Printing the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if in that location are some cracks in the edges; endeavour not to brew the beef besides much as y'all shape the patties.
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Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.
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Toast the buns. Working in batches if needed, identify the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-chocolate-brown. Transfer the toasted buns to a serving plate.
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Increase the estrus to medium-high. Increase the estrus to medium-high, and keep a careful eye on the pan. When you lot run across the first wisp of smoke, you're ready to melt the burgers.
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Melt the burgers for 3 to five minutes. Identify the burger patties in the hot pan, leaving a piddling space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the rut upward a little. Generously flavor with table salt and pepper, and melt for 3 to iv minutes.
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Flip the burgers and cook another three to five minutes. Apace slide a spatula under the burgers and flip to the other side. You should meet a nighttime chocolate-brown sear on the underside — if not, increase your estrus next fourth dimension. Flavor the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls autonomously when you flip, only press the edges together and acquit on — your burger will still be keen!
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To make cheeseburgers. If making cheeseburgers, height the burgers with cheese every bit soon every bit you flip them. If the cheese isn't melting fast enough, encompass the pan with a chapeau or other dome to encourage the cheese to melt.
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Cease the burgers. When the burgers have finished cooking, transfer them to the toasted buns and cease with your favorite burger toppings.
Recipe Notes
Burger Cooking Times
- Medium-Rare (red in the middle): 6 minutes total
- Medium (pink in the middle): vii to 8 minutes total
- Medium-Well (a smidge of pinkish in the center): nine minutes total
- Well Done (no pinkish): 10 minutes total
Double-batch of burgers: If yous're making burgers for a crowd, cook the burgers in batches and cook the burgers to just nether the desired doneness level. Transfer the cooked burgers to a baking sheet and go on warm in a 300°F oven while you stop the residuum of the batches.
Storage: Leftovers can be stored in an closed container in the fridge for up to 3 days.
Sink Your Teeth In
Despite all this talk nearly what makes the "all-time" burger, a stovetop burger is actually a very quick and simple affair. I but love burgers then much that I tend to get carried abroad — don't let all my jabber intimidate you. Bottom line: Buy ground beef with a flake of fat, use a light bear on when forming the patties, and pay attention so they don't overcook. Do these things and I think yous'll be very happy with your burgers!
What are your best tips for stovetop burgers? Whatever favorite toppings or mix-ins to share?
Source: https://www.thekitchn.com/how-to-make-burgers-on-the-stovetop-cooking-lessons-from-the-kitchn-217722