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There are a few simple rules. But if you remember just one of them, it should be that less really is more.
Simply cook register is to say, the less you add to your ground beef, the less you handle the meat when mixing it, and the less you flip it while grilling, the better burger you get in the end.
The foundation of my backyard burger is a combination of sirloin and chuck. I love mixing the leaner and cleaner ground sirloin with the rich beefiness of ground chuck.
A patty that is percent sirloin is too lean, and percent chuck is too fatty. If I am close to a good butcher, I also love to make a custom grind.
You can ask the butcher to grind the odd pieces of brisket, short rib, skirt simply cook register hanger steak, and add it to a lean and clean base of sirloin for a top-notch burger.
The key is a mix of lean and fatty meat, freshly ground. I limit myself to a sprinkle of salt and pepper, plus just a bit of dry mustard and Worcestershire sauce. The last two simply cook register the savory flavors of the burger without competing with it.
Once the meat is seasoned, I lightly mix everything together and divide it into equal portions.
I generally use 2 pounds of meat to make six burgers. This step can be done up to a day in advance. If prepping ahead, refrigerate the patties and make sure they are well covered to minimize the oxidation discoloration of the meat.
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Before the burgers go on the grill, be sure to press your thumb into the center of each patty, pushing it halfway down.
This is the real secret to simply cook register perfect backyard burger.
This is because as the meat cooks, the fibers expand and they inflate the burger, turning it into a ball.
Additionally, because simply cook register their molecular structure, different varieties are more suited to different cooking methods. However, like-for-like there is a clear comparable nutritional value between sweet and white potatoes, but simply focused on different nutrients.
If you make the depression with your thumb, the meat expands to fill the hole, leaving the burger flat. A hot grill also is important to getting a great burger. Simply cook register sure to heat it with all burners on high or wait until the charcoal is covered with a gray ash, then clean the heated cooking grates with a brass-bristle brush.
Reduce the heat to a medium just before placing the burgers on the grill.
You should simply cook register a satisfying sizzle when the meat hits the grates.
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