Hamburgers are a go-to staple of American cuisine.
They have not only become one of our country’s most beloved meals,… but an entire global industry.
And, for the most part, it all started right here, in the states.
So, you’d figure that knowing how to properly make a great hamburger would almost be an American birth right.
The baby rattle, replaced by a spatula, pablum, replaced by a patty, and a bun.
For some, especially when you’re hungry, any burger, is a good burger.
However, in truth, it’s not much harder to make a great burger, than a bad one.
And it almost becomes second nature, once you dial it all in.
So, Instead of telling you WHAT to do, how to make them great, perhaps we thought it would be novel, to tell you what to do…if you really want to ruin them.
In other words;
Here’s How to Ruin Your Perfect Burger
1). If you just randomly pick up a package of ground beef, without deciding first if you’re going to grill your patty on open grill grates, over fire, or, on a flat griddle plate or frying pan. You’re already off to a ruinous start.
95/5 (Lean to Fat Ratio), while perhaps “healthier”, means if you cook it over medium to high heat, to a well-done state, you’re likely going to have a dry and perhaps tough burger, with less “beef” flavor (fat adds a great deal to a burgers taste).
On the other hand..
A 75/25 (Lean to Fat Ratio), will tend to be juicier, and more flavorful, but you have to be mindful of possible “grease flair ups”. You should also expect more patty “shrink”, as the burger’s fat melts and drips away. Thus, make your 75/25 patties just a bit larger.
Many burger connoisseurs consider 80/20 to be the “Goldie Locks” zone. Want to learn more about all your Lean to Fat choices at Cattleman’s? CLICK HERE.
2). Like your burgers less-juicy and less flavorful? Get some exercise by smashing it down while cooking it over an open grill grates. You’ll be surprised how much flame you can create while wringing out all that juicy goodness from your burgers. If you really insist on smashing, a solid, flat top griddle is your better choice. And we’ve a NEW Blog just on that topic, CLICK HERE.
3). Toughen up those burgers! Kneading it, like a dough will be sure to make your burgers tough and chewy, instead of delectably tender.
Over handling your burger meat, while shaping it into uniform patties over develops its natural protein, and is considered by most experts, to be a no-no.
4). Don’t season it.
Think salt and pepper are highly over-rated? Think that your burgers can just rely on the flavor from condiments, cheese and produce? Common, give your beef some love. It’s really easy. All you really need is salt and pepper. Let the delicious beef do the rest. And you can add it before or after cooking them.
5). Over cooking is another great way to ruin your burgers. In fact, it’s a tied and true technique that is sure to displease. On that note, there’s a lot of discussion about what the safest final internal temperature is, to cook your burgers to. Generally speaking, it’s 165 F. Not 175 F, 185 and up.
6). And who cares what shape it is.
Thick, thin, round, square who cares. It’s a style thing. Well, yes and no as long as it has a uniform thickness (whatever you choose). That way, the center of the burger finishes to the same doneness as the edges, all at the same time.
Or not.
7). Your “buns” aren’t the only thing on the line.
Choosing the wrong bun for your burgers can be another great way to ruin your burgers. Choosing small, super soft buns for those big, thick burgers can literally be a mess…BIG burgers need bigger, firmer buns. Just sayin…
And you might think that it’s all about the beef. But not or grilling those buns is also a great way add less flavor and texture to those patties.
These are just 7 of the many ways you can ruin your perfect burger.
Of course, the BEST thing you can do, is read up on some of our recent Burger Blogs and be sure to stop in to Cattleman’s i.e., Ground Beef Central, for all of your Ground Beef needs.
Cattleman’s has an amazing variety of ground beef choices, as well as MANY different Lean to Fat Ratio choices for ALL of your recipes.
Hamburgers included! In fact, our pre-portioned patties are a popular burger choice and already takes care of number 6 on our list!
