Tuesday, June 23, 2009

Tip: Better Burgers

If the last burger you ate was in a fast food joint, then you short-changed yourself. A well-made homemade burger is not only far superior to what you can buy, but it's a great choice when cooking for two. They're easy to make and, because burgers freeze well, you can make up half a dozen and freeze four for a later meal. Here are a few tips for creating better burgers.

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3 Comments:

Blogger CJ said...

Great tips Kevin.
Definitely agree that the meat should be 20-25% fat.

I season the meat before making burgers too. I crumbled it into a large, shallow bowl, and depending on the flavor profile I'm looking for sprinkle what ever seasonings I desire across te meat along with salt and pepper. I like to add a dash or Worchestershire or soy sauce sometimes too.

My secret for adding moisture is to add, well, moisture. Usually a TBS or two. of cold water per pound, but have used other liquids too (red wine, beer....) No bread, no oil. (But I'll have to try that)

I did add some melted buter once time....oh so good.

We're spoiled by home made burgers on the grill.

Now I'm hungry!

6/23/2009 03:59:00 PM  
Blogger Kevin said...

CJ,
I like being spoiled.

6/23/2009 04:05:00 PM  
Blogger CJ said...

Me too.

6/24/2009 03:31:00 PM  

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