Moist Tasty Ultimate Gourmet Burger

  What do we demand of the ultimate burger? A meat patty with a bold beefy in flavor. Mouthwateringly browned on the outside, and succulent on the inside. And a bun that never interferes with any of the flavors. It should be soft, mild, and absorb every last drop of savory juice trickling from the meat while keeping the burger more or less in one piece, and most importantly, your hands dry. Mouthwatering, beefy, juicy, and tender--not too much to ask from life, let alone your burger. Here's the catch, do it from home with lean beef and it's a healthy treat. In moderation.


  All you need to know for a tasty burg':

  1. Stay Cool: "Before grinding chunks of beef, before forming a hamburger, and before cooking a hamburger, make sure that the beef is ice cold. Otherwise, the fat may melt and separate from the lean."

  2. Grind or Else: Grind your own meat or have a trusted butcher grind it for you, taste and safety depend on it. Supermarket ground beef can be contaminated in any number of ways and sometimes they even add in their fatty goods that will completely ruin the flavors. His solution, if you have any questions about the chopped meat you've just bought: "Drop the meat into a pot of boiling water for a minute, fish it out, and pat it dry. Yes, it'll turn gray, but only on the outside, and this will get ground into the rest of the meat and vanish."

  3. Fluff that Stuff: "When forming a hamburger, don't compress the meat. The fluffier, the better. A raw burger should be airy and full of tiny holes that can hold the juices released during cooking when the fat melts..."

Kitchen scientist, Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, states: "The gently gathered ground beef in a good hamburger has a delicate quality quite unlike even a tender steak." Chances are if your burger is tasting "chunky", it wasn't gathered gently

  4. Just Add Water: Adding the liquid is literally the secret sauce that will make the burger roar. Adding a tablespoon and a half of liquid to the ground meat burger changes the whole flow of the burger. Water helps produce a superior, succulent, juicy, crumbly (yes, crumbly is a good thing) burger.

  5. Season Well: "Don't salt hamburger meat either before or after it is ground. Just before you cook the burger, liberally sprinkle salt on both sides of each patty, and press it lightly. After they're cooked, sprinkle with freshly ground pepper."

  6. Flip Side: If you flip a burger or a steak every fifteen to 30 seconds, the outside surface will get nicely browned while the inside stays relatively cool. Alternatively, leaving the burger alone and flipping only once will allow for a rough juicy texture when you take a bite

  7. No Pressure: Broiling from above is much less likely to dry out the burger and never under any circumstance press down on the burger. These juices are here for a reason and that's our flavorful satisfaction.

  8. Buns and Brains: In searching for the perfect bun, we wish you the best of luck. "An article in Cook's Illustrated said the best hamburger buns are Pepperidge Farm's Farmhouse Sandwich Rolls".