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Since the rise of the fast food phenomenon in the mid-to-late 20th century, burgers have been a popular dish among Australians. The American diner-style restaurant experience had a huge impact on Melbourne and Sydney’s suburbs. Due to the accessibility, low cost and trends, burgers are dominating the food landscape of Australia.
Burgers are the “perfect cheat meal”, however they are not as unhealthy as people think, all you need is proper and balanced ingredients.
Everyone knows how to make a burger. It’s really easy to fire up the grill and make delicious burgers, but there’s a lot more to it than that. If you want to make the perfect juicy and tasty burger, you need to consider various things like meat, cheese slice, buns, topping and temperature.
I’m not going to share the recipe on how to make a burger, there are already lots of burger recipes out there and almost every recipe is similar. Yet people can’t make that perfect looking burger. Knowing recipes is not enough to make the perfect dish you need to know the basics, like picking the right materials, to cooking at an appropriate temperature.
So, here are some of my pro tips on how you can make a perfect burger at your home.
Grind your own meat
Yes, you read it right! Grind your own meat. Store-bought ground beef is not an option if you want to make a delicious burger. You will never know when the meat was grounded or which part of the cow is used. For the best taste I prefer using brisket, chuck and short rib parts to make the burger.
Grinding your own beef lets you control everything from the fat content to meat blend and grind size.
Keep the meat cool
Heat is a natural enemy of burger, until the patty is fully formed. Make sure all your equipment such as grinding blades, plates and meat is well chilled to avoid fat smearing.
Don’t season the beef until patties are formed
One of the major mistakes that people make is seasoning the meat to make the patties. I know the common assumption is if we season the meat from inside it will taste even better. But that’s completely opposite – salt will dissolve the meat protein and turn your patty from moist to springy. So, never ever season the meat before making patties, I repeat – Never salt the beef before making patties
Thumb press and season the patties
Once the patties are formed, season them with salt and freshly grounded black pepper. This will help to enhance the taste of the meat. In addition thumb press the patties at the center to prevent burger from shrinking up.
Burger cheese slice
Another crucial thing that determines the taste of the burger is the cheese. Not all cheeses are made for burgers, so what’s the best cheese for burger? – The answer is always American cheese. You might have seen the orange colour cheese slices that make burgers so appealing, that what I’m talking about. American cheese slices are specifically made for burgers, they melt and blend perfectly with the patty. You don’t have to eat a messy and soggy burger if you choose your cheese wisely.
Butter the bun
For an enhanced taste, always butter your buns and toast them. You can add some butter to your bun and grill it for a minute to give it a smoky flavor.
Topping of your choice
Once you prepare the buns and patties, it time to assemble the burger. Don’t let anyone to tell you what to put on your burger. Tomato, onions, cabbage, mayonnaise whatever you like you can add and then enjoy your delicious burger.
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