We often talk about premium cuts of meat, but at home we still prefer chops or other meat dishes, especially beef. Even for such a popular burger today, it is he who is needed. Learn how to make the perfect stuffing.
There are many components that affect the taste of a hamburger, but the most important is the meat.
What is the perfect ground beef
As you know, meat has a lot of muscle fibers separated by connective tissue plus some fat. If you want to cook a raw meat dish (tartare, carpaccio), there should be a little fat. But if we make a dish with heat treatment of meat, then it is better that there is more of it. Muscle fibers are long and quite strong (stable), so their grinding reduces this resistance. In what size should minced meat be smoked? .
Large pieces in mixed meat guarantee that the meat retains its original taste and you can enjoy its texture.
Medium ground beef
If the “grinding” is too fine, then we risk making a dish with a lack of meat flavor. Often, store-bought minced meat is just fine with a fine, smooth texture. This is done to disguise the quality of the meat or the “origin” of the parts used for minced meat. So pay attention to this when buying! High-quality beef can be determined visually – by the size of the “grains”.
Fine ground beef
Instead of salt – pickled cucumber
When grinding meat, proteins are released, which are good for “fixing” pieces of minced meat. Therefore, salt the minced meat only when the product – meatballs or cutlet – is formed. If you do this early, the meatball or patty may just fall apart while cooking. We recommend just adding some salty ingredient to the minced meat. Olives, tapenade, or pickles are perfect for a hamburger. Then salt is completely unnecessary for the meat dish.
Recipe for the perfect beef patty
So, you have 200 g of beef fillet and you want to make hamburger patties. You will also need a little pork fat, 20 g of soft or melted butter and 2 tbsp. l. olive oil plus freshly ground black pepper. Put the meat and fat in the freezer for about 30 minutes until they start to solidify. Now cut the beef into 3-4 pieces and mix with fat, not forgetting our tip about the size of the “grains”.
Mix the resulting mass with the rest of the prepared ingredients. If desired, you can add finely chopped parsley, marjoram and pre-chopped and fried until soft 1 cup of shallots and 1-2 cloves of garlic. Piper. Mix the minced meat with your hands, saturate the mixture with air, form cutlets. Try not to use shapes that are fashionable now. Do not press too hard on the patties. Act without fanaticism! Many advise to remove the already formed cutlets before frying again in the refrigerator for 20-30 minutes. You can do this, or you can fry them right after cooking.
Fry cutlets in a pan
Salt the cutlets and fry them in a frying pan with a small amount of oil or grill for 2-3 minutes on each side. And that’s it! Here are some great homemade burger patties. Although… These are simply beautiful beef patties that can also be used for a burger!
Cooking meatballs on the grill