How to cook perfect beef burger

Published: 15-Aug-2013 (03:51); Viewed: 3276; Difficulty: 3 out of 10

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How to cook perfect beef burger
Probably everybody love burgers, but not many people have tried high quality one. It is possible to cook it at home without many efforts, very quickly. The main rule is, if you'd like to have perfect beef burger, you should use perfect beef for it. Second rule is, it is necessary to use real charcoal grill for cooking. Third rule of cooking perfect beef burger, is to properly mince meat and flavour it before cooking. Let's do perfect quarter pounder burger's right now.

step-by-step instructions

  1. Ingredients for four quarter pounder beef burgers:
    • Ingredients for mince:
      • Meat, 1 pound. Meat should be very perfect and lean. For example, use topside, sirloin, rump, rib-eye or fillet-tail cuts. All other cuts are not really suitable.
      • One egg.
      • Purple onion, one average bulb.
      • Tomato ketchup, 1 tbsp
      • Worcester sauce, 1 tsp
      • Dijon mustard, 1 tsp
      • Tabasco, ½ tsp
      • Paprika, 1 tsp
      • Black pepper, ½ tsp
      • Salt, 1 tsp, but please adjust to your taste.
    • Ingredients for burger
      • Burger buns. One bun per burger
      • Cheese slices, one slice per burger
      • Non-smoked bacon, one slice per burger
      • Tomato, one fruit
      • Sweet onion, 1 bulb
      • Iceberg lattice, one leaf per burger
      • Tomato ketchup, 1 tbsp
      • Mayonnaise, 1 tbsp
      • Dijon mustard, 1 tsp
    • Olive oil, 1 tbsp for cooking

  2. First of all, it is necessary to mince the beef. The best way to mince it – chop meat with meat cleaver. Remove all tendons and sinews from the meat, and then chop it with cleaver until it turns into a mince. It takes about 3-5 minutes to mince one pound of meat.

  3. Add together minced beef with grated onion, and all other ingredients for the mince.

  4. Mix all ingredients carefully with hands or mixer on low speed. Check for salt and store this mince in the fridge for at least 30 minutes.

  5. When you ready to cook beef burgers, prepare sauce for them first. Add together 1 tbsp of ketchup with 1 tbsp of mayonnaise and 1 tsp of Dijon mustard

  6. Carefully mix all ingredients for sauce.

  7. Slice tomato and sweet onion, prepare cheese slices, cut burger-sized lattice leaves.

  8. Form burgers from the mince. They should be about ¾ inch thick. You can store them in the fridge already formed, but you should use greaseproof paper to separate them.

  9. Cooking time! Preheat charcoal grill to medium to low temperature. Basically, all charcoal should be well covered with ashes. Fry bacon fist. Turn them often and be ready to shift it, when dripping fat catch the fire.

  10. Brown buns from the internal side – this will make them a bit more solid and waterproof.

  11. Cook minced beef burgers on the mesh, turn them occasionally and occasionally brush them with olive oil. Cook them until they will be completely cooked, or the temperature inside the burger reach 74 ° C.

  12. Make burgers from all prepared ingredients. I do recommend the following sequence: bottom part of the bun, burger sauce, cooked burger meat, lice of cheese, tomato slice, bacon, slice of sweet onion, few leaves of lattice, top part of the bun.

    Serve and enjoy with real perfect beef burger.

tips and tricks

  • Do not use prepared mince from the shop. The quality will be very low. Probably some high quality butchers, like Costco butchers can do good mince, but it is cheaper and better to do it by yourself.
  • It is better to use your own mayonnaise for cooking.
  • It is very beneficial to use garlic olive oil for burger brushing.
  • It is very important to cook minced meat completely, or well-done to avoid any chances of have an infection.
  • Add some capers to the burger sauce to make it a bit more rich in taste.
  • Despite you need to have fully cooked meat, do not overcook it, because you will loose all the moisture from the meat.
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by: Librarian
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tags: barbecue; beef; grilling; mayonnaise; restaurant recipes

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