Re: Burgers
Posted: 14 May 2015, 12:32
Hi
I try and keep 80/20 on my burgers and use some shin beef to up the ante but simple pepper and pre baste. I wouldn't use supermarket mince beef to feed the dog! Get your butcher to mince a cut of beef for you that you can see and buy from him and try different cuts. You see a lot of places use 80% VL for mince which in the trade is trimmed pieces of beef in a 5KG vac bag! You never know what's going to be in the bag until you open it hence the difference in quality and flavour.Thin is good but thicker if you want to choose a rare or medium burger. DO NOT squeeze the Pattie when its cooking to keep in the juice and hence more Flavour. In the US they butter the flat top before the Pattie goes on and also the brioche to toast and get a caramelisation (flavour) going. Try the same by basting with butter before it goes on the grill. Remember if the best steaks are Wagyu because of the Fat marbling then maybe increase the fat content a little to get more flavour.
I try and keep 80/20 on my burgers and use some shin beef to up the ante but simple pepper and pre baste. I wouldn't use supermarket mince beef to feed the dog! Get your butcher to mince a cut of beef for you that you can see and buy from him and try different cuts. You see a lot of places use 80% VL for mince which in the trade is trimmed pieces of beef in a 5KG vac bag! You never know what's going to be in the bag until you open it hence the difference in quality and flavour.Thin is good but thicker if you want to choose a rare or medium burger. DO NOT squeeze the Pattie when its cooking to keep in the juice and hence more Flavour. In the US they butter the flat top before the Pattie goes on and also the brioche to toast and get a caramelisation (flavour) going. Try the same by basting with butter before it goes on the grill. Remember if the best steaks are Wagyu because of the Fat marbling then maybe increase the fat content a little to get more flavour.