Culinary 3-Burner 30 In. With Hood How to Create The Perfect Burger

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How to Create The Perfect Burger

It’s amazing to promote the fastest way to grill burgers when the rest of the world is knee deep in the white powdery stuff. But here in southern New Mexico (far from Las Cruces, to be exact), sunny days and mild nights make me want to eat a good old-fashioned outdoor grill. Not just any burger, but The Perfect Burger!

I’m sure you, like me, have been to many open-air bonfire festivals that seem far more subtle than the ancient practice of offering burnt offerings to the gods. How many times, and I’m guilty of it, too, have I watched a SuperChef fire one of those fancy foods over a flaming fire, sear their black babies, then turn them over, with a giant industrial spatula, to squish them. until they weep bitterly and throw all their precious water into the pit of fire?

Naturally, the poor defenseless slabs of charcoal-coated hockey pucks need to be topped with as much sauce as it takes to kill the flavor of the grilled meat.

Then after a long time of grilling, I tried something different, with Viola! Best Burger ever!

My family and I enjoy these delicious and healthy burgers. We are known to be able to, even in small groups.

The secret? It has two ‘obvious’ features: Meat Preparation, and Meat Cooking.

Now, wasn’t that easy? As usual, the devil is in the details. So, let’s get to the details.

First, choose the right meat. There are several different types of meat you can use. Every professional roaster has his own unique secret.

There is beef, buffalo, lamb, pork, chicken, and more. Choose whatever you feel most comfortable with.

Personally, I like a subtle mixture of 70% beef and 30% pork. I use 90/10 sirloin, and lean pork. The lard makes the lava sweet and savory. I love the taste of sirloin! But that is personal preference.

By the way, if you choose to use very low fat, such as turkey, be careful not to overcook the meat unless you deliberately add fat. I recommend adding a teaspoon of Avocado oil to 2 pounds of turkey. You may find yourself in excess of fat. Try it, but don’t let the slabs ‘come out’: there’s nothing worse than shoe leather between two buttons to turn it off, no matter how “good it looks”.

When you make the patties, a little tip: make the patties at least 1/2 inch thick, maybe about 3/4 inch thick, and at least like a bun. With your finger, make a nice dimple in the center of the patty. They will shrink a bit during cooking, so give your guests what they deserve! And while the cookies are baking, don’t want to break them!

When I make the patties, I rub them with a good garlic salt (I like Lawry’s, but you can have other preferences), then I dust them with freshly ground black pepper. Using a spatula, I press the spices into the meat and let it rest while it comes up to temperature. Never drop directly from the freezer onto a hot grill. The outside will burn inside before you have time to react. Black, thick burgers with raw insides are not my idea of ​​fun!

As with different types of meat, there is an endless variety of additives that you can add to your meat mixture. Breadcrumbs, eggs, pickles, olives, capers, all kinds of spices, you name it. Try to your heart’s desire. You can make patties covered in cheese if your tastes run that way. Pepperoni slices??? Why leave!

Burning! I use a gas grill. It’s comfortable, easy to heat, and easy to maintain. But it’s my favorite. Before I discovered these three fire wonders, I had been cooking with charcoal although it took a while to get up and running. I loved working with charcoal, especially with a big glass of my favorite drink nearby to pass the time. But when I started using gas, I was hooked. There will be no more confusing lighting, no more throwing ashes.

I’m going to give you my recipe for the Perfect Burger, so I’ll give you an idea. However, you don’t have to follow any of these.

The first is a straightforward method: “Plop and Flip”.

But there is a secret. Always oil your meat, not the grill. I know, every one of us has been told, “Wash the grill.” Pour oil on the grill. Return the grill to heat. And that is just wrong. The oil in the hot fire only burns if it takes the oil to burn. Then you are left with a sticky, heavy residue from the oil. I think anyone who thinks this canard is thinking about how Asian woks get carbon from their cooking oil.

Consider this: If the first step you take is to properly clean the grill, then you’ve removed the carbon build-up from when you first used the grill. Now you have bare metal, and you’re starting over.

Here’s a better way. This works:

Brush the burger patty with a generous amount of oil. Avocado Oil(520°F), Virgin Olive Oil (510°F), Soybean Oil(495°F), Canola Oil(470°F), Extra Light Oil (468°F) are just a few. Try it to see what you want. Personally, I love Avocado oil.

Place the patty, fat side down, on the hot grill and cook until the meat is just tender. Brush the top of the patty with oil, and turn the patty over. Cook until the meat reaches the desired doneness. Repeat “Oil and Flip” as often as you like. Resist the urge to scoop up the juices with that killer spatula.

Place the bun on the grill as desired.

Cheese? Do you like cheese on your burger? Brush a little oil on the patty, flip it, then put the cheese on your burger. Close the lid and cook for a while if the cheese melts.

Remove the burger straight from the burger bun down the shell. Don’t waste time putting the cheese-filled burger on a serving plate.

I used to enjoy sweet red onions, the Bermuda variety, but maybe my tastes have changed or the onions don’t grow the way I like them anymore: I find that the red onions sold today have a bitter and bitter taste. I like slabs of Mayan Sweet or Vidalia Sweet onions on my burgers.

A few slices of Romani tomatoes, a few pickles, then a leaf of lettuce. I sprinkle the mustard on top with some mustard and some seasoning, and I’m good to go!

Just as there is an endless variety of grills and cooks, so too, there is an endless variety of burger condiments that can be used. For those who remember a few years ago, here is a spread that will remind you of the past:

Mix 1/3 cup of real mayo with 1 tablespoon of ketchup, then add the seasonings until the taste is good.

Another cooking method that you may find interesting is to cook the patties over indirect heat until the internal temperature reaches 110°F. Add oil and fry the patties until they are crisp on the outside. This is a variation of the “Reverse Sear” method I use to cook meat, it makes the burgers sweet and juicy and the outer crust shows the benefits and flavors of the Maillard Reaction!

Grill On!

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