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re: What is the key to perfect burger patty texture?
Posted on 2/9/16 at 9:57 am to GregMaddux
Posted on 2/9/16 at 9:57 am to GregMaddux
i buy ground ribeye from alexaders. all i do is seperate what i need from the clump of meat in the paper and form a patty with the least amount of pressure as possible. comes out pretty good for me, everyone enjoys them. all i do is cracked pepper and salt on the outside of the patty when i throw it on the grill. get it hot and cook to medium at most.
0
Posted on 2/9/16 at 10:55 am to Paul Allen
You're so nobel. Sorry I was bigotting
Posted on 2/9/16 at 11:28 am to GregMaddux
73/27 or 80/20, i wouldn't go any leaner than that. (any talk of eggs or bread crumbs / crackers belongs in a meatloaf thread)
Pinch off about 1/3 lb (size of a baseball roughly)
Switch back and forth between your palms 3-4 times forming a ball, smash until approx 1/2 inch thick
Very hot grill or iron skillet, 3-4 minutes each side depending on how you like it. Only touch it to flip it, and especially don't smash it.
Pull it off, spring with season salt and pepper.
Pinch off about 1/3 lb (size of a baseball roughly)
Switch back and forth between your palms 3-4 times forming a ball, smash until approx 1/2 inch thick
Very hot grill or iron skillet, 3-4 minutes each side depending on how you like it. Only touch it to flip it, and especially don't smash it.
Pull it off, spring with season salt and pepper.
This post was edited on 2/9/16 at 11:30 am
Posted on 2/9/16 at 11:40 am to Matisyeezy
quote:
It was a solid burn already,
It really wasn't. After GG's post, the rest just sound like 14 year old boys.
That said, I use 99% fat free turkey and microwave it on high for 3 minutes.
Posted on 2/9/16 at 11:56 am to Tigertown in ATL
quote:I'm 15, tyvm.
It really wasn't. After GG's post, the rest just sound like 14 year old boys.
That said, I use 99% fat free turkey and microwave it on high for 3 minutes.
and ground chicken works just as well.
Posted on 2/9/16 at 12:00 pm to The Dude Abides
quote:
I'm 15, tyvm.
Posted on 2/9/16 at 12:17 pm to Grits N Shrimp
quote:I laugh at all of the offended people here condemning the "smash". Trust me...done right, a smash burger is awesome. Plenty juicy and great texture. I'm not talking about smashing on a grill. You gotta do this on a cast iron.
DO NOT SMASH
Posted on 2/9/16 at 12:41 pm to Tigertown in ATL
quote:
That said, I use 99% fat free turkey and microwave it on high for 3 minutes
We're talking about burgers, not steaks here.
Posted on 2/9/16 at 12:43 pm to upgrayedd
quote:disagree completely, I like em damn near frozen, can handle a hot grill and get some nice flavor on outside without taking a chance at over cooking and drying out.
Don't do this either. Room temp, just like a steak
Posted on 2/9/16 at 1:00 pm to TU Rob
quote:
We're talking about burgers, not steaks here.
I thought if it worked for steaks, microwaved turkey burgers would be money!
Posted on 2/9/16 at 1:03 pm to tigerfoot
quote:
disagree completely, I like em damn near frozen, can handle a hot grill and get some nice flavor on outside without taking a chance at over cooking and drying out
To each his own.
They cook really quickly and get a great crust on a red hot cast iron skillet. Never dry, never break apart.
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