Burger Tips

By stancec44

Chefs everywhere are putting their unique spin on what goes inside a bun. In Portland, chefs are topping burgers with everything from fried shallots and chili jam, to smoked beef fat remoulade and onions caramelized in sherry.

Ingredients

Preparation

Step 1

Don’t buy beef that has juices at the bottom or has turned brown: When you see liquid in a package of ground beef, you may think that’s a sign that the meat is extra juicy. Actually, packages with a lot of runny liquid have probably been frozen and thawed. And browning is a sign that the ground beef is past its prime.

Think beyond beef: There are endless burger possibilities. You can make great burgers out of ground turkey, bison, pork, even vegetables.

Don’t overwork it: The more you handle ground meat, the more likely it is you’ll end up with tough burgers. Start with a loosely packed ball of meat, then gently pat it into a disc.

Beat the bulge: Ground beef tends to plump up when it cooks, and can end up looking more like a meatball than a burger. Use your fingers to create a slight divot in the center of the patty, which will help burgers stay flat as they cook.

Is it done yet?: The only way to tell that a burger is done to your liking is to use a meat thermometer (120-125 degrees for medium rare; 130-135 medium; 140-145 medium-well; 150-155 well done). Note: The U.S. government recommends cooking ground beef to 160 degrees to kill any possible E. coli. That may be more than you want your burgers cooked, but that’s the official line.

Let your burger rest: Give your cooked burgers five minutes to rest before putting them on a bun. That gives the juice in the meat time to settle down and redistribute throughout the patty, keeping things tender and keeping buns from getting soggy.

Splurge on accessories: In the world of fashion, nothing ruins a great outfit like a cheap pair of shoes. The same principle is in play with burgers. Use high-quality mustard and mayo, pickles, cheese and bacon. And if you’ve got a little time, you can make your own burger sauces.

Say “buh-bye” to blah buns: Doughy white hamburger buns are inexpensive and easy to find. But higher-quality pub buns or ciabatta rolls will give your burgers more body. And you can try potato, brioche, Kaiser and pretzel rolls.