Monday, May 21, 2012

Nate's burger tips

The nice thing about being married to Nate is that he only has a handful of recipes, but he thoroughly researchs them to find out how to make things really well.

Here are some of his burger tips:
2. DON'T OVERWORK. Ground beef is not Play-Doh. The more you handle it, the denser and more rubbery it will become when cooked. After you've seasoned the meat, divide it into individual portions and, with lightly cupped hands, shape into patties. As soon as the patties hold together, stop!
3. DON'T PRESS. Flip the burgers just once-after they've developed deep brown grill marks-and don't be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in your grill (causing flare-ups) instead of in your burgers.
Making a shallow indentation in the center of the patty is the first step toward a great burger.
The collagen, or connective tissue, in ground meat shrinks when heated. This causes the bottom and sides of the meat to tighten like a belt, which forces the surface of the burger to expand. To prevent a bubble burger, press a 1/4-inch divot, or indentation, in the center of each patty. The collagen will still tighten, but the indented meat won't bulge. Patties
If you start with a flat burger patty... Burgers'll end up with a bulging burger like this one. Patties
Pressing a small divot into the center of each patty... Burgers
...keeps the burgers from bulging. The result? Perfect burgers.
Heat your grill up before cleaning it with a sturdy grill brush. Any residual debris will come off hot grates much easier than cool ones. Down and Build Up Seasoning
Grab a wad of paper towels with a pair of long-handled tongs and dip them in a bowl of vegetable oil. When the towels have absorbed the oil, run them over the cleaned grill grate. The oil will burn off at first. Continue to dip the towels into oil and slick down the grate; it will become "nonstick." When the grate turns black and glossy, your grill is good to go.

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