Wednesday, December 27, 2017

best burgers

1 lb ground beef
1 egg.
1 teaspoon mustard (regular or Dijon)
1 teaspoon Worcestershire sauce.
1 small onion, finely grated.
1 clove garlic, minced.
1/2  teaspoon salt.
1/2 teaspoon pepper.

Whisk egg in a bowl & add next 6 ingredients to ground beef.
Add any of the “stir-ins” that appeal to you.
Crumble in beef & using your hands or a fork, gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about 3/4  inch thick.
Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during
Shape the patties: Gently press each chunk of ground beef against the counter into a disk roughly an inch thick. Press 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 there are some cracks in the edges; try not to mash the beef too much as you shape the patties.

Warm the pan: Set your pan over medium heat. Add a pat of butter or a teaspoon of oil, and let it warm with the pan.

Toast the buns: Press the buns into the warm butter or oil, and toast until the surface is golden. Repeat with any buns that didn't fit in the pan, adding more butter or oil as necessary. Transfer the toasted buns to a serving plate.

Increase the heat to medium-high: Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.

Cook the burgers for 3 to 5 minutes: Transfer the burger patties to the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Sprinkle the tops generously with salt and pepper, and cook for 3 to 4 minutes.

Flip the burgers and cook another 3 to 5 minutes: Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Sprinkle the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!

To make cheeseburgers: If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.

Finish the burgers: When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.
Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
Tuck into a warm crusty bun& add your favourite toppings.
Other flavors you can add:1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing or
1 tablespoon chopped sun-dried tomato
1 tablespoon sour cream or 1 tablespoon yoghurt or
1 tablespoon grated fresh lemon rind
or 1 tablespoon lime rind
1 tablespoon grated gingerroot
1 tablespoon ketchup  1 tablespoon barbecue sauce
1 teaspoon lemon pepper
1 teaspoon curry powder
1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
1 tablespoon fresh herb
2 teaspoons cajun seasoning
1 teaspoon sesame oil
1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
1 fresh jalapenos or 1 pickled jalapeno pepper, chopped

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