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Started By
Message
What is the key to perfect burger patty texture?
Posted on 2/8/16 at 2:56 pm
Posted on 2/8/16 at 2:56 pm
Tia
12
Posted on 2/8/16 at 3:02 pm to GregMaddux
Don't handle it too much.
Posted on 2/8/16 at 3:05 pm to GregMaddux
More than two shakes and you are just playing with it
Posted on 2/8/16 at 3:06 pm to BRgetthenet
quote:
Don't handle it too much.
Posted on 2/8/16 at 3:07 pm to Jones
There's more to it than that. I already stick to that rule.
Posted on 2/8/16 at 3:10 pm to GregMaddux
3 eggs for 1 pound of beef
Posted on 2/8/16 at 3:11 pm to thegreatboudini
quote:
3 eggs for 1 pound of beef
Not this.
Don't handle it too much and try to keep it cold before cooking so the patty stays together.
Posted on 2/8/16 at 3:14 pm to GregMaddux
If you're not handling it much, how are you making them exactly? That info may help. Are you putting ingredients into the meat? How are you cooking them? What texture are you trying to achieve? Also, what's the fat content to the meat you're using?
Posted on 2/8/16 at 3:25 pm to Gris Gris
quote:
Also, what's the fat content to the meat you're using?
If you use beef that is too lean, it may come out dry and crumbly.
I use 80/20, mainly because I can't find 20/80.
Posted on 2/8/16 at 3:32 pm to tlsu15
quote:
Don't handle it too much and try to keep it cold before cooking so the patty stays together.
Don't do this either. Room temp, just like a steak
Posted on 2/8/16 at 3:33 pm to GregMaddux
Don't mix salt into the meat. It makes it into more of a dense sausage texture. Just lightly sprinkle it on the cooked patty.
This post was edited on 2/8/16 at 3:34 pm
Posted on 2/8/16 at 3:39 pm to GregMaddux
Crumble half a pack of Saltine crackers into 2 pounds of meat.
Cook for 10 min each side.
You're welcome.
Cook for 10 min each side.
You're welcome.
Posted on 2/8/16 at 3:39 pm to Jax-Tiger
quote:
If you use beef that is too lean, it may come out dry and crumbly.
That's why I asked. There may be more to it than just handling the meat too much.
Posted on 2/8/16 at 3:40 pm to Jax-Tiger
quote:
I use 80/20, mainly because I can't find 20/80.
You can probably find 73/27 which makes it juicy juicy.
Posted on 2/8/16 at 3:51 pm to upgrayedd
quote:
Don't do this either. Room temp, just like a steak
Don't know how important this is
But definitely don't want to cook it as hot as you would a steak because you'll just end up with burnt fat
Posted on 2/8/16 at 3:57 pm to Powerman
quote:
But definitely don't want to cook it as hot as you would a steak because you'll just end up with burnt fat
I put a cast iron skillet on the grill and crank it to about 500+ degrees. Gets a great crust.
Posted on 2/8/16 at 4:01 pm to Jax-Tiger
My local Winn-Dixie butcher sells packs of "market fresh" ground beef. It's trimmings from all the steak cuts they make. I'm sure its close to the 20/80 you referenced and will kill me shortly, but it makes the most glorious hamburgers......
Posted on 2/8/16 at 6:32 pm to GregMaddux
Light amount of handling. 1/3 lb balls. Hot cast iron. Smash it after you see a pool of fat around it. Season with salt and pepper right before you flip it. Pure gold.
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