I’m sure you already know how to make a file Acceptable burger, but with summer just around the corner what you really have to ask yourself is if you can make a Restaurant quality Burger. You have months of grilling to master, and it’s actually easier than you think — as long as you follow these tips.
A good burger requires fatty meat
It’s no surprise that the quality of your burger depends on the quality of the meat you use. To get a restaurant-like taste, you’ll need to use ground beef that has at least 80% fat and 20% fat. some chefs, like gordon ramsay, until you reach the ratio of 70/30. The greasy beef you use, the more you become a calorie bomb, but you have to come to terms with that now if you want your entry to taste the restaurant-Quality. (Plus it’s a burger. You know what you’re getting into here.)
Roast hamburger bread with ghee
People often toast their cake incorrectly. If you toss it on the top rack of the grill (or in the toaster) to hang for a few minutes, all you’ll end up with is a dry cake, technically “toasted.” You will need to add some ghee until the cake runs out. This prevents the bun from becoming crunchy and tough, and will instead give it the rich taste you’re used to from your favorite burger restaurants.
Use cheese with a good melting point
Not all cheeses are created equal. When trying to make a restaurant-wide burger at home, your hard work won’t be in vain if you pick the wrong cheese. The main factor here is finding cheese with the right melting point. Monterey Jack, Swiss and Cheddar are usually your best bets (but not very Cheddar Cheddar – It will melt poorly and make your burger a greasy mess.) Step your cheese gameIt will be in good shape. If you wanna go crazy, Make yourself a Juicy Lucy.
Crush your burgers
You probably already know that you should smash burgers beforehand, but here’s a refresher in case you forgot. As a Senior Food Editor at Lifehacker Claire Lor He advises, “Gently roll the burger patty into four equal 4-ounce balls, and place one ball between two sheets of cling film or wax paper. Place a heavy pan in the center over the ball and press down with very firm, even pressure. The resulting patty should have a diameter of 6” to 7 inches, and about a quarter of an inch thick. Do this and you’ll have a great burger crust with maximum flavour. After all, Thin burgers are better than thick burgers.
Cook burgers in cast iron
If you want to smash your burger to get that great meat we talked about, you’ll need to cook it in a cast iron skillet. If you want to try smashing your burger on the grill, go ahead, just don’t come back crying to me when you push your whole burger through the grill grates. The cast iron skillet allows for even cooking spread across the entire surface of the burger. Don’t be shy about cast iron. After all, The best way to take care of it is to actually use it.
Use enough salt
If you are going to make a restaurant quality burger, The importance of salt cannot be overstated. Before cooking, season the bare side of the burger generously with salt, and do the same by simply flipping the cooked burger on the other side. It is important to marinate meat immediately before cooking it so that the salt does not draw out the moisture.
Don’t overdo adding toppings
If you are going to have all these troubles to make a quality burger restaurant, you don’t want to spoil it by overloading it with a lot of toppings. A good rule of thumb is to include only one toppings from each of the following categories: salty and rich (fried eggs, bacon, cheese); creamy and cold (avocado, mayonnaise or aioli); And sharp (pickled dill, pickled onions).
As far as vegetables go, proceed at your own risk. I enjoy lettuce, tomatoes, and onions on my burger like the next guy, but if I actually load it up with other good stuff, I know if I’m not careful it will turn into a slippery mess that crumbles before I even got my first bite. When I make onions on a burger, I make sure of it Cut them into McDonald’s style cubes like a genius.