23
Jun
If your burgers are still a little pink in the middle after cooking thats totally fine. Cook on the warmer side of the grill until you get to an internal temperature of 118 degrees F and then finish the sear on the hottest part of the grill for.
Go to any grocery store and youll see many forms of ground beef.
Making hamburgers from ground beef. As they cook the meat will constrict which will make the burgers smaller and fatter. Flatten them down with a spatula during cooking suggests Cassie our food editor. Season it Dont add salt to the ground meat before its shaped itll draw the liquid out of the meat leaving you with a dry burger.
Place meat in the freezer for 15-30 minutes before grinding. The meat should be firm but not frozen. If grinding more than a few pounds think about placing the grinding attachments in the freeze for a few hours prior to use.
Remember cold is key. Divide the meat mixture into fourths. Take 14 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 34 inch thick.
Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture making 4 hamburgers. This makes the hamburgers denser and more likely to fall apart.
Use a patty press to make your burgers. Just doing this makes you touch the meat even less than if you were forming the patties yourself which will result in a juicier burger. By using your hands the heat makes the meat kind of gooey and more likely to fall apart.
You can dust the top of the patties with seasoning or mix it into the ground beef before you form the patties. If you use 80 or 85 percent lean beef you do not need to brush the patties with oil before you put them on the grill or in a skillet since the meat contains enough fat. Burgers from frozen ground beef.
Ive basically completely avoided doing this over the years as my first forays into burger making as a youngin was always via frozen ground beef buying in bulk during college doncha know always ended terribly - the burgers crumbled apart on the grill and basicaly sucked. I just happened to notice htat I had a. If your burgers are still a little pink in the middle after cooking thats totally fine.
It just means that theyve been cooked to medium-rare. You can also cook your burgers to medium or well-done by leaving them on the grill or pan for longer. 20 minutes Prep Time.
10 minutes Serves. Go to any grocery store and youll see many forms of ground beef. Anything from 7030 all the way up to 937.
This is the ratio of lean meat to fat. A 7030 blend is going to be 70 lean meat and 30 fat. That means 937 has almost no fat.
Do not think for one minute youre going to get a juicy mouthwatering burger with a 937 blend. Tips for making the juiciest lean beef burgers from a 3rd generation beef burger grill-master. As a co-owner of The Recipe ReDux I was compensated to manage this recipe contest and am not eligible to win prizes.
But as obvious from this post Im a life-long lover of beef. Cailan takes a similar approach but cooks on the hot part of the grill at the end rather than the beginning. Cook on the warmer side of the grill until you get to an internal temperature of 118 degrees F and then finish the sear on the hottest part of the grill for.