5 tips for cooking the perfect burger for National Burger Day
It’s both National Burger Day and Memorial Day weekend, so you might as well leave the grill on.
Memorial Day weekend is the unofficial start of summer. The kids are finally done with another school year. The weather is warming up and many people are looking to enjoy some downtime for a few days. Oh yeah, Memorial Day weekend starting with National Hamburger Day – how much better can it be?
I admit that I love many of these “fake” holidays that we celebrate every year. National Pizza Day, National Taco Day, and National Burger Day are just a few of my favorites, and it’s not like I need a special day to enjoy these foods. , but I party accordingly.
So let’s talk about burgers for a minute. Did you know that according to Savor tonight, burgers get their name from a piece of steak called Hamburg and are named after Hamburg, Germany? And that during WWII our own government tried to rename burgers as “freedom sandwiches”? (Personally, I’m glad it doesn’t stick, but I like the idea of ”Freedom Fries”! Lol)
This same article also says that we Americans eat 13 billion burgers a year, which, if you arranged them side by side, would go around the world 32 times. That’s a lot of burgers, and I’m sure everyone loves their burger in some way. Some like their patties well done, some like them medium, and some even like them plant-based, but we won’t go there. Instead, let’s take a look at how chefs and experts say you can make the perfect burger according to an article on Huff Post.
First of all, it is about the meat / fat ratio. Choose the 80-20 ratio. They say it’s the perfect ratio for maintaining the balance between moisture and flavor.
Second, make the size of the patty comparable to the surface you are cooking on. For example, on a hot plate, you should go for four ounces of bee. The grill works great with six to eight ounces. If you cook them in a pan, like my grandmother used to do, you should go for a seven-ounce patty.
Third, cool your meat and be careful not to overload it. I have done this once (or twice) and it was not only embarrassing, but very disappointing. It was recommended to choose a meat ball about the size of a billiard ball and then gently flatten it.
Fourth, never season the beef before making the patties, always after. Salt or seasonings can dry out meat and you need that moisture when you cook.
Fifth and finally, only flip the burger once on the grill and only when it’s ready. This is the mistake I make all the time, I probably flip this burger four times for some reason and usually flip it too soon. A good indicator is when you see the edges of the patty starting to shrink a bit. This is when it is time to turn it over.
Try these things on the weekend and let me know how it goes. Oh, and what time will he be ready. I’ll see you at your house and bring the adult drinks.
Happy National Burger Day!
14 Texas eats we can’t live on
The 20 best restaurants in central Texans want to come to the temple
This was before a Dutch Bros. location was announced. Coffee would open there (which was one of the places I predicted as a candidate in our article).
So now we know what will happen there, but the responses to my survey were interesting because they paint a picture of the diverse population of the Temple. People recommended familiar restaurants with nearby locations, but also a few that I had never even heard of.
Here are the first 20 results of the survey. Let’s see what good Temple people need!