The best way to grill a burger keeps it off the grate - grill gas

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 (both in size and quality) to become famous at Club 21 in New York.
My wife thought the burger was thin and hard, like the one she ate at a family cafe "Diamond Inn" in Tyler, a small town in central Texas, where she grew up.
My theory is this: the tall burger symbolizes the verticality of New York (and American cities), while the flat burger represents the level of Texas (and 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. N-
In Hamburg, five people, shake the den, etc.
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.
Better yet, the answer you asked me: why did we like both styles when I recently called my wife and a few friends to have a burger taste test.
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 prefer :-
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;
There is a good balance between meat (80%) and fat (20%.
The fat is tasteful, so make sure it's at least 20% if you choose a packaged ground chuck. -
Don't 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. -Cook in a cast-
Even the iron pan on the grill.
That's why Taddesse and other burgers-
Meisters Cook at the top of the flap: you can control the pie better and the juice doesn't drip out of the pie.
(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. -
Eat 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.
Shake Shack uses the elastic Martin potato roll with pillows. Just sayin'. -
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.
No other cheese is called American cheese, which means that it is perfect for most American food by name alone. ---
The perfect Tavern burgers4 serves all of 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 is delicious.
But if you want to try to mix food, try the third type of trimmed fat cow bris, cow loin, and ground cow chuck. Because a cast-
The iron pan will help keep the burger juice in the pan and help to cook in a uniform way, which is what is used here.
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
The flip will be a little less than a single flip (about 2 minutes ).
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.
Jim shaxin, columnist.
2 tablespoons of salt-free butter, 4 burger buns, preferably 1/2 of potatoes
20) condiments of your choice 4 iceberg or green leafy cabbage leaves (optional) coarse ground Jewish salt (about 1 tablespoon in total) freshly ground black pepper (about 1 tablespoon in total) 1 teaspoon of neutral flavor oil, such as rapeseed oil or white or yellow American cheese, is a directly heated grill.
Preheat to medium temperature if gas grill is used
High (450 degrees ).
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 hot fires, you should be able to hold your hand 6 inch above the coal for 3 or 4 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 cooking stove rack and butter them for a total of 2 to 3 minutes.
(Turn them over and have a slightly brown view if needed.
) 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 4 equal parts and then shape it into a 1 inch tall, 3 1/2 diameter meatloaf (5 to 6 ounces per serving ).
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 in the center of the burger with your thumb (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 2 to 3 minutes until the bottom of the meat is caramelized and becomes a bit burnt. Turn them over;
Cook for 3 to 4 minutes.
Put a slice of cheese on each burger.
Close the lid of the grill and cook for 1 to 2 minutes;
Once the cheese is delicious, change each burger to the bread on the bottom.
Put top bread on each burger;
Service immediately.
Nutrition | heat: 560;
Total fat: 33g;
Saturated fat: 14g;
Cholesterol: 160 mg;
Amount of sodium: 1390 mg;
Total Carbohydrates: 28g;
Dietary Fiber: 3g; Sugars: 8 g; Protein: 40 g. ---
Perfect crushing Cheeseburgers2 double
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 (popular double
Meat), they are also super meat.
The ground Chuck is a good choice
It is easy to buy because it is delicious.
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 double
Meat (because they are great ).
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.
Because it keeps the burger juice in the pan, it helps to cook in a unified way
The iron pot is used here.
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.
Jim shaxin, columnist.
Ingredients for the 12-ounce grinding plate of your choice (80-
20) 2 tablespoons of salt-free butter, 2 or 4 burger buns, preferably a potato string of 4 iceberg or green leaf lettuce leaves (optional) 1 teaspoon of neutral seasoning oil, such as Canadian oil or grape coarse grinding of Jewish salt (about 1 tablespoon) freshly ground black pepper (about 1 tablespoon), 4 white or yellow American cheese, baked directly
Preheat to a high (500 degrees) if a gas grill is used ).
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 hot fires, you should be able to hold your hand 6 inch above the coal for 3 or 4 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 4 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 cooking stove rack and butter them for a total of 2 to 3 minutes.
(Turn them over and have a slightly brown view if needed.
) 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 2 to 3 minutes until the bottom of the burger is slightly crispy, then turn them over and season with the remaining salt and pepper.
Cook for 1 to 2 minutes and then put a slice of cheese on each burger.
Close the grill cover;
Cook for about 1 minute, and then, once the cheese softens, fold the two cheese --
Each of the 2 bottom breads has a top burger (double)
Meat portion), or place 1 burger (single) on each of the 4 bottom loaves, and end with top loaves.
Service immediately.
Nutrition (based on single-
Burger (bread) | calories: 410;
Total fat: 23g;
Saturated fat: 10 grams;
Cholesterol: 110 mg;
Amount of sodium: 1330 mg;
Total Carbohydrates: 28g;
Dietary Fiber: 3g; Sugars: 8 g; Protein: 25 g.