Failure Starts At The Beginning
How many times have you said to yourself on the way home, "I think we will just have burgers tonight," all the while thinking of that juicy burger you always get at your favorite place. What you probably have not thought about is why their burgers stand out above all others. If you think that you are about to create the same burger without putting some effort into it, then you are going to be disappointed in the end result.
As you stand in front of the meat counter looking at the ground beef, ground round, ground chuck or ground sirloin you think, which one of these will give me the quality of burger I am expecting?
If you choose the GROUND ROUND package, you just set yourself up for a burger that is going to be chewy and have less flavor. This meat comes from the rear, upper portion of the leg and rump area of the cow. These areas tend to have less marbling with a fat content of about 15% at most. A beef patty with less fat gives you less flavor.
If you choose the REGULAR GROUND beef package, the meat is going to be more mushy and greasier with a flavor that is more in line with boiled beef. The reason is the ground beef package contains beef cuts taken from all different areas of the cow. The beef will be lean in nature, thus having to have fat added to it during its grinding process. What you end up with is an inconsistency of flavor and never the same amount of juiciness within the end product.
If you have chosen the GROUND SIRLOIN package, you made a good choice as the meat will be tender and have a hearty beef flavor. The content is about 10% so the meat will have a tendency to be a little dry but you can offset that by brushing with a Beef Consommé or combination of Beef Broth and Butter. This meat comes from the midsection and near the hip; therefore it has the tendency to be not as tough.
However, if you want an even better quality burger, then the GROUND CHUCK Package will end up in your basket. You have now started with the best ground beef you can purchase for burgers. You are going to find the meat rich in beef flavor, and with a 20% fat content you will find the meat moist with the right texture to make it stand out above a normal ground beef burger. This meat comes directly from the shoulder area.
As for me, I use a combination of GROUND CHUCK AND GROUND SIRLOIN. I think it just gives me a better beef flavor and the combination tends to have a better texture to the bite and renders a juicier burger.
Tip: One of the problems when cooking a hamburger is crowning. This is when it comes off of the grill the patty is oval shaped. This has the tendency to allow your toppings for the burger to slide off of the meat. How do your counter that? Some people will just press the heck out of the meat which does make the burger flat, but void of the natural juices, as they just pressed the entire flavor out. To avoid this, simply take your thumb when you make the patty and press down in the middle, making an indenture. This indented space will fill back up as your cook the meat and at the end will again be level with all of the juices still retained in the burger.
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