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Making hamburgers that stay flat
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iseedit
Posted 11/10/2022 05:53 (#9924136 - in reply to #9922823)
Subject: RE: ^ ^ This . . . And



central - east central Minnesota -

Hilltop Husker - 11/9/2022 07:25 1.Leaner meat proteins will bind together when mixing giving you that tough tall burger. Higher fat percentage gets in the way slows binding 2. Don't salt the interior before making the patties. Salt will extract the protein and bind them together resulting in the same tall tough burger. 3 don't over mix the meat. Overworked equals tall and tough. 4 Preform you patties like you previously mentioned but then refrigerate them again for 15 minutes or even in the freezer for 15. 

Smash Burgers - Partition out your burger. Gently Roll Into Balls just smaller then a baseball, but larger then a gulf ball. Then smear the Hot grill / grittle with real butter. Then place meat balls on grill - then smash them flat. They should be about 3 inches round or so. When the juice rise to the top of the burger, flip for a few more seconds and they will be done. Adjust for rare or medium done burgers. Works every time. Get a large flat burger press . . . . Oh, butter the bottom of the press so the meat doesn't stick to it. Season to taste as they cook . . . .

Amazon.com: HULISEN Stainless Steel Smashed Burger Press, 6 Inch Round  Burger Smasher, Griddle Hamburger Press, Non Stick Grill Press for BBQ Flat  Top Griddle Cooking, Griddle Accessories Kit, Gift Package : Patio,Amazon.com : Geesta Smash Burger Press for Griddle – Stainless Steel Grill  Press Steak Weight – 5.5“ Burger Smasher with Wood Handle for Professional  and Home Cooking – No Rust, Easy toAmazon.com: HULISEN Stainless Steel Burger Press, 6.2 inch Round Burger  Smasher, Professional Griddle Accessories Kit, Grill Press Perfect for Flat  Top Griddle Grill Cooking : Patio, Lawn & Garden

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