https://www.canadabeef.ca/wp-content/uploads/2016/06/Couple-eating-burger-edited.jpg 2000 2000 Joyce https://www.canadabeef.ca/wp-content/uploads/2016/09/the-best-in-canada-beef-ribbon.png Joyce2016-06-27 11:34:382017-01-31 15:42:21Top 10 Burger Tips + Recipes Too (of course)
We all want to do the best burgers – one of life’s simple pleasures. We’ve done our homework to come up with our Top 10 list of beef burger tips form the Canadian Beef Centre of Excellence.
Here you go:
- A medium ground beef is a favourite at the Canadian Beef Centre of Excellence for best flavour. Our butcher Abe will often do a blend using short rib, brisket and sirloin.
- If using a Lean or Extra Lean ground beef add in a splash of cream or dab of butter for juicier burgers.
- Adding bread crumbs and egg give burgers a more tender texture and be sure to season with salt and pepper prior to mixing the meat for best flavour.
- For the gluten-adverse, substitute cooked rice for the bread crumbs
- Don’t be shy when it comes to making your burger mix – some terrific add-in’s: Worcestershire sauce, miso paste, diced raw bacon, sautéed onion or shallot, grated aged cheddar, salsa — just open the fridge or pantry and see what inspires you.
- Use a light hand when mixing and forming patties — manhandling the meat will make burgers seem firm or less tender.
- Dampening the hands with water helps prevent meat from sticking.
- Form flat patties of even thickness for faster more uniform cooking. Use your thumb to make an indentation in each patty before cooking to reduce patty ‘bulging’ when cooking.
- Use a thermometer to know when patties are done. Patties can look done (i.e. be no longer pink inside) before being completely cooked. Just remember “Your Burger’s Done at 71!”—that’s 71ºC/160ºF. Don’t eat burgers that are rare.
- Check each patty for doneness since grills have hot and cold spots and patties can vary in size. Wash thermometer stem after testing a partially cooked burger. Use separate dishes and utensils for raw meat and other foods.