one of the most flavorful gourmet burgers in all the land. you got to taste and savor a juicy gourmet burger today! . This easy recipe only needs a few ingredients.
What is the difference between patty and hamburger?
As nouns the difference between patty and hamburger is that patty is a flattened portion of ground meat, usually round but sometimes square in shape while hamburger is a hot sandwich consisting of a patty of cooked ground beef, in a sliced bun, sometimes also containing salad vegetables, condiments, or both.
How do you make a great burger?
I’m a firm believer that a truly great hamburger doesn’t require a lot of ingredients. You only need a handful of seasonings and some good ground beef. The beef you use for burgers makes all the difference.
What type of beef is best for burgers?
A lot of my recipes call for lean ground beef. Not this one! The best beef for making hamburger patties is 80% lean and 20 % fat ground beef. You really need the fat in the meat to make juicy flavorful burgers.
Handle That Meat Mixture with Care!
Ground beef consists of both lean meat and fat. The goal is for the two parts to stick together once pressed. If the patties are overworked, the resulting hamburger will be dry and crumbly. The secret to a tender burger is handling the beef as little as possible: place the beef in a large bowl, and then gently fold any seasonings into the ground beef. Don’t spend more than 30-45 seconds mixing.
To tell if the beef is mixed properly, Senior Editor Summer Miller recommends scooping a tablespoon of mixture, pressing it between your palms, and then turning your hand over. If the meat sticks, then it’s well mixed and ready to be pressed into patties.
How Hamburger patties is Big?
Hamburger patties will shrink a little when cooked, so make the patties one inch thick and one inch larger than the bun. Most buns are around three inches, so a four-inch patty is a good starting point. If new to patting out burger patties, remove the guesswork by tracing the desired sized circles onto parchment paper before shaping.
How To Make Perfect Burger Patties !!
- 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
- 1/3 cup milk
- 2-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1-1/2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds 80 to 85% lean ground beef
- 3 scallions, very finely sliced (optional)
- 8 hamburger buns
- hamburger toppings optional : lettuce tomato, onion, pickles, ketchup, mustard, mayo, etc.
- Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.