But before you can select which ratio is best for your Burgers, you need to understand what those ratios mean. While your specific needs may dictate which ratio you opt for, there are some standards that chefs and Burger fanatics consider when choosing their beef. Juicy, more flavorful Burgers will always come from higher-fat ratios of ground beef. Higher-fat compositions will render that fan in the pan and may cause your Burger to be greasy leading to a soggy bun. So if you prefer to cook your Burger medium to medium-well or more, go with a higher-fat composition to avoid a dried out Burger lacking in flavor.
Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Heat the barbecue to medium hot there will be white ash over the red hot coals — about 40 mins after lighting. Lightly brush one side of each burger with vegetable oil.
Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Oil the other side, then turn over using tongs. A ground dry-aged ribeye burger is a thing of beauty, if you're looking for a real treat. But whatever meat or mix of meats you choose, you have to form it into a patty before you cook it, and that's what we're here to talk about today. The method is easy, but how you do it depends on what style of burger you want to cook: a classic , a smashed , or a stuffed burger.
So once you know that, here's how to make burger patties for each:. The amount of ground meat you want in each portion is really up to you. Classic burgers usually range in size from a quarter pound 4 ounces to 6 ounces. So you choose, then divide your ground meat into even portions if you want to get really exact, use a kitchen scale! Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
Hi Cheyenne , i was thinking about grinding ribey. Hi Alvis, Using ribeye is very subjective. Technically, it will depend upon the grade of your ribeye and how much fat has been trimmed or left untrimmed. However, generally speaking, I would say most ribeyes have plenty of marbling and should make a great burger — without the need to supplement it! All the best, Cheyanne.
Thanks for posting this! It seems like an extraordinary opportunity to infuse flavor into the meat without the risk to structural integrity you get by pouring liquid on the patties, plus it would infuse the flavor all the way through, rather than just on the surface. I can see the pros to doing this, obviously…. Or would it cause its own patty integrity issues?
Not come out the way I would expect flavor-wise? Textural problems? Would I just end up with a big red pile of sadness? Could it cause food borne illness? Lemme know! The other idea I had would be to mix meats, like pork and beef, or turkey or chicken, etc. I can see a risk to inconsistent cooking rates and risks to undercooked meat other than beef. But this too seems like a wonderful way to complexity and deepen flavors. And doing it in the grinder would lead, it would seem, to more even, consistent combination.
When mixing pre-ground meats by hand, you either end up with pockets of different meats inconsistent blend , or you end up mashing it all way too much and ruining the texture. It seems that putting a cube of beef and a cube of pork in at the same time would go a great distance to avoiding each pitfall.
The idea of a multi-animal, pre-marinated patty that only requires just a sprinkle of salt and pepper and maybe sugar on the surface before applying smoke and flame to it sounds like an absolutely incredible, life-changing experience! Hi there, Great questions! I really appreciate your enthusiasm for grinding your own meat!!! Marinating: Honestly, I think marinating should be reserved for lower quality cuts of meat such as flank steak.
Mixing Meats: Aside from stellar flavor, one of the main points of grinding your own beef is so you can enjoy a burger rare safely. As far as mixing chicken and turkey, if that sounds good to you, by all means, try it!! I think what I should probably do is for my first outing, just follow your recipe and not get too experimental.
For another flavor of beef that makes a delicious flavor burger is shoulder clod. I primarily grind just brisket and do a double grind on it. A additive I like to add is a fat is bone marrow. One heaping table spoon of chopped bone marrow.
Per pound. Your butcher can split a bone for you. Do not run through a grinder as it just whips the marrow and makes it creamy. The flavor is a mild nutty flavor it adds to the burger and juicy. Serve to your guest and tell them later when they praise the flavor. This will help break down the collagens in the brisket. This is what makes pastrami and corned beef so good. I was wondering why everyone recommends cubing the meat.
I have always cut long strips. It is so much easier as they are pretty much self feeding with my grinder. Hi Ulli, You can do either — cut the meat into cubes or cut the meat into long strips. Honestly, it depends on your grinder and personal preference.
I have found that cubing the meat results in a smoother process and reduces the likelihood of clogging your grinder. But again, you can most definitely cut the meat either which way!! Cheers and thank you so much for stopping by! Would be interested in your thoughts on adding bacon to the ground meat grinding it into the mix?? Hi Abby, Great question! I would probably partially cook and finely chop the bacon, and then gently stir or fold it into the ground meat versus grinding the bacon into the mix to avoid any chewy pieces of bacon in the burger meat.
Hi, thanks for sharing this awesome piece. I am having trouble in measuring salt in my recipes. Can you guide me what to do?
But, to properly measure salt, you add it to your measuring cup or spoon and then level it off. If you are asking about what type of salt to use, you should always follow a recipes ingredient list; however, kosher salt or flaky Maldon salt is typically used in cooking.
If you are asking when to add salt to a dish, you should follow the recipes instructions. I hope that helps answer your question! If you are looking for more specifics on salt the science of salt, common ratios used, etc. What an inspirational article!!!! Thank you! Very informative. Been grinding my own hamburger for years. I have alway been the one that uses less fat and more Tricks-tip. Which made me find this site. Thanks for the the excellent writing and suggestions on seasoning.
What is your iron of putting garlic in the meat before freezing? Not all spices and seasonings freeze well and a lot of them can change flavor once frozen. For example, garlic can become bitter once frozen and salt loses its flavor. Your best bet would be to season the ground beef or hamburgers right before you cook them. I hope that helps!! Cheers and happy cooking!
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