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I used to have a sociological hamburger theory.
I grew up in Philadelphia and Michigan, and I think burgers are big and fat, the kind my mom made (
Improvement in size and quality)
Became famous at Club 21 in New York.
My wife thinks the burger is thin and hard, like the one she eats at a family cafe "Diamond Inn" in Tyler, a small town in central Texas.
My theory is that the tall burger symbolizes the verticality of New York (
American City)
The flat burger represents the level of Texas (
Rural America).
If there is any point in this theory, it has now collapsed like an old loaf of bread.
The burgers are thin or crushed everywhere.
Its crisp adds texture to the juicy nature of the sphere.
When the pie is stacked on top of the other as a doublemeat double-
Cheese has become a transportation experience.
However, thick,. k. a.
Pubs, burgers are still the mainstay of bars, backyards, and high restaurantsEnd restaurant.
The thick sphere gives a huge taste of beef, which, unlike the crushed Burger, can be cooked to medium taste.
Rare, give it a very satisfying taste.
Which one is better, you ask?
My answer is: why do you choose?
Surprise is the best way to produce them: Cast
The iron pan on the grill.
This allows any kind of burger to be cooked with its own juice to make them very wet while allowing some smoke to float in.
But there's more than that.
Here, based on a little bit of help from my recent tests and experts, there are tips to help you make the best burger, Whichever style you like: Choose the Right meat.
The best burger comes from fresh minced meat.
Either grind it yourself or ask the butcher to grind it for you.
No matter what you do, don't buy packs marked with burgers or ground beef.
They can contain any raw meat of the animal, which means you don't know what you get.
For wow factor, go customize the mix.
Former Michelin executive chef Elias Tassé
Starring Caviar Russe in New York, mélange, a wet dog Pub in Washington, made a great burger consisting of equal cattle bris, short ribs and beef handles.
I like the chest, Chuck and meat.
But you can also make great burgers with chuck on your shoulders;
It has a wide variety, delicious taste and good balance of meat (80 per cent)and fat (20 per cent).
The fat is tasteful, so make sure you have at least 20 cents if you choose a packaged ground chuck.
• Do not overwork.
This creates an intensive hamburger.
In order to optimize the juicy, the meat is treated enough to barely form a pie.
Season only outside.
So you don't knead the meat for seasoning.
After forming the meatloaf, only salt and pepper are used to show the full flavor of the beef.
And active season. • Cooking in the cast
Even the iron pan on the grill.
That's why Taddesse and other burgers-
Meisters cook on a flat top: you can control the meatloaf better and the juice won't drop off the grill. (
You can also cook on the stove, of course.
But it's summer.
Cook the rest of the meal using a grill to avoid heating the kitchen. )
Don't crush the pie.
When the burger is cooked, it constantly rolls out too much juice. Don't do it —
Unless you make a super burger.
When you put the meat balls on the cooking surface, break them once and only once. And then stop.
• Serve on soft bread.
For Judge Michael mcdirman of the world Hamburg championship, bread is the second
The most important consideration after choosing meat.
"You should not open your chin when you bite the bread," he said . ".
"It should have enough material to hold what you put on (the burger).
It should be added.
When I take a bite, I want to taste every taste of a bite.
"Use the condiments you like.
Take that, tomato sauce-haters.
You can also consider protecting your burger eating experience.
Tommy Shiff, 2017 champion of the world Hamburg championship, suggested placing lettuce at the bottom of the bread to prevent it from getting wet. •Go American.
If you like the blue, high, Swiss or cheddar cheese on your burger, go for it.
But if you haven't tried it, know that nothing melts on the meat like an American.
No cheese can play a supporting role like Americans.
The perfect Tavern burgersmake 4 serves these backyard burgers, bar burgers or whatever.
They are thick.
The kind we associate cooking with food.
Food and beverage venues, so they take into account complex flavors including burnt exterior and pinkred, medium-rare interior.
The ground Chuck is a good choice
It is easy to buy because it tastes good.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck. A cast-
The iron pan will help to keep the burger juice in the pan and help to cook it in unity.
However, you can cook directly on the grill and achieve excellent results.
The cooking time and direction of both methods are the same.
This recipe only needs to flip the burger once.
But if you are a flipper, you are in a good company.
The authority of culinary science J. Kenji López-
Despite a slight improvement, several flips actually improve the overall result, Alt said.
Total time for multiplayer cooking
Flip a little less (
About two minutes)
Than a flip.
Whether you cook on a grate or in a pan, you can cook corn or other vegetables with the rest of the grill cooking surface to match the burger.
If you want to toast, do it first before making a burger.
Otherwise, time can get tricky and you may burn the bread, burger or both.
2 tablespoons of salt-free butter, 4 burger buns, preferably 1/2 of potatoes. 80 / 20)
4 iceberg or green leafy cabbage leaves (optional)
Coarse grinding of Jewish salt (
About 1 tablespoon in total)
Freshly ground black pepper (
About 1 tablespoon in total)
1 teaspoon of neutral-flavored oil, such as rapeseed oil or grape leaves, 4 slices of white or yellow American cheese, ready to be heated directly by the grill.
Preheat to medium temperature if gas grill is usedhigh (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating.
For the heat, you should be able to hold your hand about 6 inch from coal for three to four seconds.
Prepare a spray water bottle to tame any flame.
Place a large casting
Iron Pan directly on the fire.
Brush a little melted butter inside the bread.
Place them in a frying pan or on a baking pan and butter them for a total of two or three minutes. (
Turn them over, if needed, and have a slightly brown exterior. )
There is no need to clean the frying pan before adding oil to cook the burger.
Turn the steamed stuffed bun into the plate.
Divide the meat into four equal parts, and then form a meat cake of 1 inch high and 3 inch in diameter (
Between 5 and 6 ounces per ounce).
If you want to dress the bread at the bottom with mayonnaise, mustard, ketchup or special sauce, now is the time so you can put the burger directly on the well-worn bread.
If you're using lettuce leaves, put one on each bottom bread.
Season with salt and pepper on both sides.
Make an indentation with your thumb in the center of the burger (
The resulting dimples will help prevent the burger from shrinking).
Add the oil to the frying pan;
Once the oil flashes, put the pie in the pan.
Cook for two to three minutes until the bottom of the meat is caramelized and a little burnt. Turn them over;
Cook for three to four minutes.
Put a slice of cheese on each burger.
Close the lid of the grill and cook for one or two minutes;
Once the cheese is delicious, change each burger to the bread on the bottom.
Put top bread on each burger;
Service immediately.
560 calories per burger; 33 grams fat (
14 grams of saturated fat);
160 mg Cholesterol
1,390 mg of sodium;
28 grams of carbohydrates; 3 g fibre; 8 g sugar; 40 g protein.
Perfect 2 pairs of cheeseburgersmake
Pie or four single service burgers have been popular in recent years. They're juicy.
They cook fast.
They achieved a wonderful hard shell.
When putting one on top of the other (
Wide by welcome of doublemeat)
They are also super meaty.
The ground Chuck is a good choice
It is easy to buy because it tastes good.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck.
3 ounces per burger, super crisp.
It also assumes that you will do a doublemeat (
Because they are amazing).
However, a singlemeat 3-
The Oz Burger is also great.
If you don't want this crispy Burger, make 4-
An ounce of meat.
Cooking time is the same. A cast-
The iron pan places the burger juice in the pan, helping to cook in a unified way.
However, you can cook directly on the grill and achieve excellent results.
The cooking time and direction of both methods are the same.
The classic way is to break the meat ball once you put it in a frying pan, but you can prepare the burger in advance if you want.
We found it easier to pre-form when you put the meat directly on the grill, because sometimes the spatula sticks to the meat, which can be a hassle.
Whether you cook on a grate or in a pan, you can cook corn or other vegetables with the rest of the grill cooking surface to match the burger.
If you want to toast, do it first before making a burger.
Otherwise, time can get tricky and you may burn the bread, burger or both.
The seasoning of the 12-ounce grinding plate of your choice (80 / 20)
2 tablespoons of salt-free butter, 2 or 4 burger buns, preferably 4 iceberg or green leafy cabbage leaves on a potato string (optional)
1 teaspoon of neutral-flavored oil, such as beef oil or coarse-grated Jewish salt from grapes (about 1 tbsp)
Freshly ground black pepper (about 1 tbsp)
4 slices of white or yellow American cheese prepared for direct heating of the grill.
Preheat to high if gas grill is used (500 F).
If you use a charcoal grill, ignite the charcoal or block of wood;
Once the coal balls are ready, assign them to the cooking area for direct heating.
For the heat, you should be able to hold your hand about 6 inch from coal for three to four seconds.
Prepare a spray water bottle to tame any flame.
List your favorite condiments so that once the burgers fall off the grill, you'll be ready to dress them.
Divide the meat into four equal parts;
Shaped into balls.
Place a large casting
Iron Pan directly on the fire.
Brush a little melted butter inside the bread.
Place them in a frying pan or on a baking pan and butter them for a total of two or three minutes. (
Turn them over, if needed, and have a slightly brown exterior. )
There is no need to clean the frying pan before adding oil to cook the burger.
Turn the steamed stuffed bun into the plate.
If you want to dress the bread at the bottom with mayonnaise, mustard, ketchup and/or a special sauce, it's time for you to put the burger straight in
If you're using lettuce leaves, put one on each bottom bread.
Add the oil to the frying pan;
Once the oil flashes, place the meat ball in the pan and immediately smash it with a heat-proof spatula.
Season with half the salt and pepper.
Cook for two to three minutes until the bottom of the burger is a bit crispy, then turn them over and season with the remaining salt and pepper.
Cook for one or two minutes, then put a slice of cheese on each burger.
Close the grill cover;
Cook for about a minute, and then, once the cheese softens, fold the two cheese --
Top each of the two buns with a burger (for double-meat portions)
Or put a burger in each of the four buns (for singles)
And then finish with the steamed stuffed bun.
Service immediately. Single-
Hamburger with meat cake and cheese, bread: 410 calories; 23 grams fat (
10 grams of saturated fat);
110 mg Cholesterol
1,330 mg of sodium;
28 grams of carbohydrates; 3 g fibre; 8 g sugar; 25 g protein.
Both recipes come from columnist Jim shaxin.
I used to have a sociological hamburger theory.
I grew up in Philadelphia and Michigan, and I think burgers are big and fat, the kind my mom made (
Improvement in size and quality)
Became famous at Club 21 in New York.
My wife thinks the burger is thin and hard, like the one she eats at a family cafe "Diamond Inn" in Tyler, a small town in central Texas.
My theory is that the tall burger symbolizes the verticality of New York (
American City)
The flat burger represents the level of Texas (
Rural America).
If there is any point in this theory, it has now collapsed like an old loaf of bread.
The burgers are thin or crushed everywhere.
Its crisp adds texture to the juicy nature of the sphere.
When the pie is stacked on top of the other as a doublemeat double-
Cheese has become a transportation experience.
However, thick,. k. a.
Pubs, burgers are still the mainstay of bars, backyards, and high restaurantsEnd restaurant.
The thick sphere gives a huge taste of beef, which, unlike the crushed Burger, can be cooked to medium taste.
Rare, give it a very satisfying taste.
Which one is better, you ask?
My answer is: why do you choose?
Surprise is the best way to produce them: Cast
The iron pan on the grill.
This allows any kind of burger to be cooked with its own juice to make them very wet while allowing some smoke to float in.
But there's more than that.
Here, based on a little bit of help from my recent tests and experts, there are tips to help you make the best burger, Whichever style you like: Choose the Right meat.
The best burger comes from fresh minced meat.
Either grind it yourself or ask the butcher to grind it for you.
No matter what you do, don't buy packs marked with burgers or ground beef.
They can contain any raw meat of the animal, which means you don't know what you get.
For wow factor, go customize the mix.
Former Michelin executive chef Elias Tassé
Starring Caviar Russe in New York, mélange, a wet dog Pub in Washington, made a great burger consisting of equal cattle bris, short ribs and beef handles.
I like the chest, Chuck and meat.
But you can also make great burgers with chuck on your shoulders;
It has a wide variety, delicious taste and good balance of meat (80 per cent)and fat (20 per cent).
The fat is tasteful, so make sure you have at least 20 cents if you choose a packaged ground chuck.
• Do not overwork.
This creates an intensive hamburger.
In order to optimize the juicy, the meat is treated enough to barely form a pie.
Season only outside.
So you don't knead the meat for seasoning.
After forming the meatloaf, only salt and pepper are used to show the full flavor of the beef.
And active season. • Cooking in the cast
Even the iron pan on the grill.
That's why Taddesse and other burgers-
Meisters cook on a flat top: you can control the meatloaf better and the juice won't drop off the grill. (
You can also cook on the stove, of course.
But it's summer.
Cook the rest of the meal using a grill to avoid heating the kitchen. )
Don't crush the pie.
When the burger is cooked, it constantly rolls out too much juice. Don't do it —
Unless you make a super burger.
When you put the meat balls on the cooking surface, break them once and only once. And then stop.
• Serve on soft bread.
For Judge Michael mcdirman of the world Hamburg championship, bread is the second
The most important consideration after choosing meat.
"You should not open your chin when you bite the bread," he said . ".
"It should have enough material to hold what you put on (the burger).
It should be added.
When I take a bite, I want to taste every taste of a bite.
"Use the condiments you like.
Take that, tomato sauce-haters.
You can also consider protecting your burger eating experience.
Tommy Shiff, 2017 champion of the world Hamburg championship, suggested placing lettuce at the bottom of the bread to prevent it from getting wet. •Go American.
If you like the blue, high, Swiss or cheddar cheese on your burger, go for it.
But if you haven't tried it, know that nothing melts on the meat like an American.
No cheese can play a supporting role like Americans.
The perfect Tavern burgersmake 4 serves these backyard burgers, bar burgers or whatever.
They are thick.
The kind we associate cooking with food.
Food and beverage venues, so they take into account complex flavors including burnt exterior and pinkred, medium-rare interior.
The ground Chuck is a good choice
It is easy to buy because it tastes good.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck. A cast-
The iron pan will help to keep the burger juice in the pan and help to cook it in unity.
However, you can cook directly on the grill and achieve excellent results.
The cooking time and direction of both methods are the same.
This recipe only needs to flip the burger once.
But if you are a flipper, you are in a good company.
The authority of culinary science J. Kenji López-
Despite a slight improvement, several flips actually improve the overall result, Alt said.
Total time for multiplayer cooking
Flip a little less (
About two minutes)
Than a flip.
Whether you cook on a grate or in a pan, you can cook corn or other vegetables with the rest of the grill cooking surface to match the burger.
If you want to toast, do it first before making a burger.
Otherwise, time can get tricky and you may burn the bread, burger or both.
2 tablespoons of salt-free butter, 4 burger buns, preferably 1/2 of potatoes. 80 / 20)
4 iceberg or green leafy cabbage leaves (optional)
Coarse grinding of Jewish salt (
About 1 tablespoon in total)
Freshly ground black pepper (
About 1 tablespoon in total)
1 teaspoon of neutral-flavored oil, such as rapeseed oil or grape leaves, 4 slices of white or yellow American cheese, ready to be heated directly by the grill.
Preheat to medium temperature if gas grill is usedhigh (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating.
For the heat, you should be able to hold your hand about 6 inch from coal for three to four seconds.
Prepare a spray water bottle to tame any flame.
Place a large casting
Iron Pan directly on the fire.
Brush a little melted butter inside the bread.
Place them in a frying pan or on a baking pan and butter them for a total of two or three minutes. (
Turn them over, if needed, and have a slightly brown exterior. )
There is no need to clean the frying pan before adding oil to cook the burger.
Turn the steamed stuffed bun into the plate.
Divide the meat into four equal parts, and then form a meat cake of 1 inch high and 3 inch in diameter (
Between 5 and 6 ounces per ounce).
If you want to dress the bread at the bottom with mayonnaise, mustard, ketchup or special sauce, now is the time so you can put the burger directly on the well-worn bread.
If you're using lettuce leaves, put one on each bottom bread.
Season with salt and pepper on both sides.
Make an indentation with your thumb in the center of the burger (
The resulting dimples will help prevent the burger from shrinking).
Add the oil to the frying pan;
Once the oil flashes, put the pie in the pan.
Cook for two to three minutes until the bottom of the meat is caramelized and a little burnt. Turn them over;
Cook for three to four minutes.
Put a slice of cheese on each burger.
Close the lid of the grill and cook for one or two minutes;
Once the cheese is delicious, change each burger to the bread on the bottom.
Put top bread on each burger;
Service immediately.
560 calories per burger; 33 grams fat (
14 grams of saturated fat);
160 mg Cholesterol
1,390 mg of sodium;
28 grams of carbohydrates; 3 g fibre; 8 g sugar; 40 g protein.
Perfect 2 pairs of cheeseburgersmake
Pie or four single service burgers have been popular in recent years. They're juicy.
They cook fast.
They achieved a wonderful hard shell.
When putting one on top of the other (
Wide by welcome of doublemeat)
They are also super meaty.
The ground Chuck is a good choice
It is easy to buy because it tastes good.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck.
3 ounces per burger, super crisp.
It also assumes that you will do a doublemeat (
Because they are amazing).
However, a singlemeat 3-
The Oz Burger is also great.
If you don't want this crispy Burger, make 4-
An ounce of meat.
Cooking time is the same. A cast-
The iron pan places the burger juice in the pan, helping to cook in a unified way.
However, you can cook directly on the grill and achieve excellent results.
The cooking time and direction of both methods are the same.
The classic way is to break the meat ball once you put it in a frying pan, but you can prepare the burger in advance if you want.
We found it easier to pre-form when you put the meat directly on the grill, because sometimes the spatula sticks to the meat, which can be a hassle.
Whether you cook on a grate or in a pan, you can cook corn or other vegetables with the rest of the grill cooking surface to match the burger.
If you want to toast, do it first before making a burger.
Otherwise, time can get tricky and you may burn the bread, burger or both.
The seasoning of the 12-ounce grinding plate of your choice (80 / 20)
2 tablespoons of salt-free butter, 2 or 4 burger buns, preferably 4 iceberg or green leafy cabbage leaves on a potato string (optional)
1 teaspoon of neutral-flavored oil, such as beef oil or coarse-grated Jewish salt from grapes (about 1 tbsp)
Freshly ground black pepper (about 1 tbsp)
4 slices of white or yellow American cheese prepared for direct heating of the grill.
Preheat to high if gas grill is used (500 F).
If you use a charcoal grill, ignite the charcoal or block of wood;
Once the coal balls are ready, assign them to the cooking area for direct heating.
For the heat, you should be able to hold your hand about 6 inch from coal for three to four seconds.
Prepare a spray water bottle to tame any flame.
List your favorite condiments so that once the burgers fall off the grill, you'll be ready to dress them.
Divide the meat into four equal parts;
Shaped into balls.
Place a large casting
Iron Pan directly on the fire.
Brush a little melted butter inside the bread.
Place them in a frying pan or on a baking pan and butter them for a total of two or three minutes. (
Turn them over, if needed, and have a slightly brown exterior. )
There is no need to clean the frying pan before adding oil to cook the burger.
Turn the steamed stuffed bun into the plate.
If you want to dress the bread at the bottom with mayonnaise, mustard, ketchup and/or a special sauce, it's time for you to put the burger straight in
If you're using lettuce leaves, put one on each bottom bread.
Add the oil to the frying pan;
Once the oil flashes, place the meat ball in the pan and immediately smash it with a heat-proof spatula.
Season with half the salt and pepper.
Cook for two to three minutes until the bottom of the burger is a bit crispy, then turn them over and season with the remaining salt and pepper.
Cook for one or two minutes, then put a slice of cheese on each burger.
Close the grill cover;
Cook for about a minute, and then, once the cheese softens, fold the two cheese --
Top each of the two buns with a burger (for double-meat portions)
Or put a burger in each of the four buns (for singles)
And then finish with the steamed stuffed bun.
Service immediately. Single-
Hamburger with meat cake and cheese, bread: 410 calories; 23 grams fat (
10 grams of saturated fat);
110 mg Cholesterol
1,330 mg of sodium;
28 grams of carbohydrates; 3 g fibre; 8 g sugar; 25 g protein.
Both recipes come from columnist Jim shaxin.
I used to have a sociological hamburger theory.
I grew up in Philadelphia and Michigan, and I think burgers are big and fat, the kind my mom made (
Improvement in size and quality)
Became famous at Club 21 in New York.
My wife thinks the burger is thin and hard, like the one she eats at a family cafe "Diamond Inn" in Tyler, a small town in central Texas.
My theory is that the tall burger symbolizes the verticality of New York (
American City)
The flat burger represents the level of Texas (
Rural America).
If there is any point in this theory, it has now collapsed like an old loaf of bread.
The burgers are thin or crushed everywhere.
Its crisp adds texture to the juicy nature of the sphere.
When the pie is stacked on top of the other as a doublemeat double-
Cheese has become a transportation experience.
However, thick,. k. a.
Pubs, burgers are still the mainstay of bars, backyards, and high restaurantsEnd restaurant.
The thick sphere gives a huge taste of beef, which, unlike the crushed Burger, can be cooked to medium taste.
Rare, give it a very satisfying taste.
Which one is better, you ask?
My answer is: why do you choose?
Surprise is the best way to produce them: Cast
The iron pan on the grill.
This allows any kind of burger to be cooked with its own juice to make them very wet while allowing some smoke to float in.
But there's more than that.
Here, based on a little bit of help from my recent tests and experts, there are tips to help you make the best burger, Whichever style you like: Choose the Right meat.
The best burger comes from fresh minced meat.
Either grind it yourself or ask the butcher to grind it for you.
No matter what you do, don't buy packs marked with burgers or ground beef.
They can contain any raw meat of the animal, which means you don't know what you get.
For wow factor, go customize the mix.
Former Michelin executive chef Elias Tassé
Starring Caviar Russe in New York, mélange, a wet dog Pub in Washington, made a great burger consisting of equal cattle bris, short ribs and beef handles.
I like the chest, Chuck and meat.
But you can also make great burgers with chuck on your shoulders;
It has a wide variety, delicious taste and good balance of meat (80 per cent)and fat (20 per cent).
The fat is tasteful, so make sure you have at least 20 cents if you choose a packaged ground chuck.
• Do not overwork.
This creates an intensive hamburger.
In order to optimize the juicy, the meat is treated enough to barely form a pie.
Season only outside.
So you don't knead the meat for seasoning.
After forming the meatloaf, only salt and pepper are used to show the full flavor of the beef.
And active season. • Cooking in the cast
Even the iron pan on the grill.
That's why Taddesse and other burgers-
Meisters cook on a flat top: you can control the meatloaf better and the juice won't drop off the grill. (
You can also cook on the stove, of course.
But it's summer.
Cook the rest of the meal using a grill to avoid heating the kitchen. )
Don't crush the pie.
When the burger is cooked, it constantly rolls out too much juice. Don't do it —
Unless you make a super burger.
When you put the meat balls on the cooking surface, break them once and only once. And then stop.
• Serve on soft bread.
For Judge Michael mcdirman of the world Hamburg championship, bread is the second
The most important consideration after choosing meat.
"You should not open your chin when you bite the bread," he said . ".
"It should have enough material to hold what you put on (the burger).
It should be added.
When I take a bite, I want to taste every taste of a bite.
"Use the condiments you like.
Take that, tomato sauce-haters.
You can also consider protecting your burger eating experience.
Tommy Shiff, 2017 champion of the world Hamburg championship, suggested placing lettuce at the bottom of the bread to prevent it from getting wet. •Go American.
If you like the blue, high, Swiss or cheddar cheese on your burger, go for it.
But if you haven't tried it, know that nothing melts on the meat like an American.
No cheese can play a supporting role like Americans.
The perfect Tavern burgersmake 4 serves these backyard burgers, bar burgers or whatever.
They are thick.
The kind we associate cooking with food.
Food and beverage venues, so they take into account complex flavors including burnt exterior and pinkred, medium-rare interior.
The ground Chuck is a good choice
It is easy to buy because it tastes good.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck. A cast-
The iron pan will help to keep the burger juice in the pan and help to cook it in unity.
However, you can cook directly on the grill and achieve excellent results.
The cooking time and direction of both methods are the same.
This recipe only needs to flip the burger once.
But if you are a flipper, you are in a good company.
The authority of culinary science J. Kenji López-
Despite a slight improvement, several flips actually improve the overall result, Alt said.
Total time for multiplayer cooking
Flip a little less (
About two minutes)
Than a flip.
Whether you cook on a grate or in a pan, you can cook corn or other vegetables with the rest of the grill cooking surface to match the burger.
If you want to toast, do it first before making a burger.
Otherwise, time can get tricky and you may burn the bread, burger or both.
2 tablespoons of salt-free butter, 4 burger buns, preferably 1/2 of potatoes. 80 / 20)
4 iceberg or green leafy cabbage leaves (optional)
Coarse grinding of Jewish salt (
About 1 tablespoon in total)
Freshly ground black pepper (
About 1 tablespoon in total)
1 teaspoon of neutral-flavored oil, such as rapeseed oil or grape leaves, 4 slices of white or yellow American cheese, ready to be heated directly by the grill.
Preheat to medium temperature if gas grill is usedhigh (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating.
For the heat, you should be able to hold your hand about 6 inch from coal for three to four seconds.
Prepare a spray water bottle to tame any flame.
Place a large casting
Iron Pan directly on the fire.
Brush a little melted butter inside the bread.
Place them in a frying pan or on a baking pan and butter them for a total of two or three minutes. (
Turn them over, if needed, and have a slightly brown exterior. )
There is no need to clean the frying pan before adding oil to cook the burger.
Turn the steamed stuffed bun into the plate.
Divide the meat into four equal parts, and then form a meat cake of 1 inch high and 3 inch in diameter (
Between 5 and 6 ounces per ounce).
If you want to dress the bread at the bottom with mayonnaise, mustard, ketchup or special sauce, now is the time so you can put the burger directly on the well-worn bread.
If you're using lettuce leaves, put one on each bottom bread.
Season with salt and pepper on both sides.
Make an indentation with your thumb in the center of the burger (
The resulting dimples will help prevent the burger from shrinking).
Add the oil to the frying pan;
Once the oil flashes, put the pie in the pan.
Cook for two to three minutes until the bottom of the meat is caramelized and a little burnt. Turn them over;
Cook for three to four minutes.
Put a slice of cheese on each burger.
Close the lid of the grill and cook for one or two minutes;
Once the cheese is delicious, change each burger to the bread on the bottom.
Put top bread on each burger;
Service immediately.
560 calories per burger; 33 grams fat (
14 grams of saturated fat);
160 mg Cholesterol
1,390 mg of sodium;
28 grams of carbohydrates; 3 g fibre; 8 g sugar; 40 g protein.
Perfect 2 pairs of cheeseburgersmake
Pie or four single service burgers have been popular in recent years. They're juicy.
They cook fast.
They achieved a wonderful hard shell.
When putting one on top of the other (
Wide by welcome of doublemeat)
They are also super meaty.
The ground Chuck is a good choice
It is easy to buy because it tastes good.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck.
3 ounces per burger, super crisp.
It also assumes that you will do a doublemeat (
Because they are amazing).
However, a singlemeat 3-
The Oz Burger is also great.
If you don't want this crispy Burger, make 4-
An ounce of meat.
Cooking time is the same. A cast-
The iron pan places the burger juice in the pan, helping to cook in a unified way.
However, you can cook directly on the grill and achieve excellent results.
The cooking time and direction of both methods are the same.
The classic way is to break the meat ball once you put it in a frying pan, but you can prepare the burger in advance if you want.
We found it easier to pre-form when you put the meat directly on the grill, because sometimes the spatula sticks to the meat, which can be a hassle.
Whether you cook on a grate or in a pan, you can cook corn or other vegetables with the rest of the grill cooking surface to match the burger.
If you want to toast, do it first before making a burger.
Otherwise, time can get tricky and you may burn the bread, burger or both.
The seasoning of the 12-ounce grinding plate of your choice (80 / 20)
2 tablespoons of salt-free butter, 2 or 4 burger buns, preferably 4 iceberg or green leafy cabbage leaves on a potato string (optional)
1 teaspoon of neutral-flavored oil, such as beef oil or coarse-grated Jewish salt from grapes (about 1 tbsp)
Freshly ground black pepper (about 1 tbsp)
4 slices of white or yellow American cheese prepared for direct heating of the grill.
Preheat to high if gas grill is used (500 F).
If you use a charcoal grill, ignite the charcoal or block of wood;
Once the coal balls are ready, assign them to the cooking area for direct heating.
For the heat, you should be able to hold your hand about 6 inch from coal for three to four seconds.
Prepare a spray water bottle to tame any flame.
List your favorite condiments so that once the burgers fall off the grill, you'll be ready to dress them.
Divide the meat into four equal parts;
Shaped into balls.
Place a large casting
Iron Pan directly on the fire.
Brush a little melted butter inside the bread.
Place them in a frying pan or on a baking pan and butter them for a total of two or three minutes. (
Turn them over, if needed, and have a slightly brown exterior. )
There is no need to clean the frying pan before adding oil to cook the burger.
Turn the steamed stuffed bun into the plate.
If you want to dress the bread at the bottom with mayonnaise, mustard, ketchup and/or a special sauce, it's time for you to put the burger straight in
If you're using lettuce leaves, put one on each bottom bread.
Add the oil to the frying pan;
Once the oil flashes, place the meat ball in the pan and immediately smash it with a heat-proof spatula.
Season with half the salt and pepper.
Cook for two to three minutes until the bottom of the burger is a bit crispy, then turn them over and season with the remaining salt and pepper.
Cook for one or two minutes, then put a slice of cheese on each burger.
Close the grill cover;
Cook for about a minute, and then, once the cheese softens, fold the two cheese --
Top each of the two buns with a burger (for double-meat portions)
Or put a burger in each of the four buns (for singles)
And then finish with the steamed stuffed bun.
Service immediately. Single-
Hamburger with meat cake and cheese, bread: 410 calories; 23 grams fat (
10 grams of saturated fat);
110 mg Cholesterol
1,330 mg of sodium;
28 grams of carbohydrates; 3 g fibre; 8 g sugar; 25 g protein.
Both recipes come from columnist Jim shaxin.