15 Stuffed Burger Recipes
Jan 26, · To keep stuffing from spilling out while cooking, make one hamburger patty slightly bigger than the other. Place the stuffing on the larger patty, then cover with the smaller one. Roll the edges of the bottom one up a bit, pinching the two patties together around the edge to create a datingusaforall.com: Mackenzie Schieck. Jan 26, · To keep stuffing from spilling out while cooking, make one hamburger patty slightly bigger than the other. Place the stuffing on the larger patty, then cover with the smaller one. Roll the edges of the bottom one up a bit, pinching the two patties together around the edge to create a datingusaforall.com: Mackenzie Schieck.
When making hamburgers, it's best to use ground beef that is 80 to 85 percent lean, according to Steven Raichlen, host of "Barbecue University" on PBS. Too much fat produces a greasy burger, while too little fat can leave your burgers dry and crumbly. For optimal flavor and sticking-togetherness, Raichlen recommends combining ground chuck and sirloin, which typically means a fat content of 17 to 18 percent.
Even if you prefer leaner patties, however, you can still take steps to keep your burgers intact. Thaw the ground beef in the refrigerator, if frozen. Defrosting beef in the microwave causes inconsistent thawing and may melt some of the fat in the meat.
Add desired mix-ins to your meat before forming patties, but hold the salt. If you want to add grated cheese, chopped onion or a dash of Worcestershire, for example, gently fold the chilled ingredients in with your hands. Raichlen and Chris Schlesinger, co-author of "The Thrill of the Grill," recommend handling meat with cold, wet what is iso in digital cameras to avoid heating the meat.
Form your patties, again handling the meat gently with cool, wet hands. Roll the meat for each patty into a ball first and then gently flatten to desired thickness. Make sure the edges are at least as thick as the middle of your burgers, handling each patty as little as possible. Salt and pepper your burger on both sides just before cooking.
Adding salt too far in advance dries out your patties by drawing the juices out, according to Schlesinger. A dried-out burger is more likely to fall apart. Place your lean burger patties on the hottest area of the grill just long enough to make them crusty on the outside, then move to a cooler area to cook the inside.
Use your grilling spatula to turn the burgers, but avoid pressing down on the meat, which drains the juice. Enclosing a pat of butter in the middle of your raw patties helps keep the meat moist, which can help it stick together during cooking.
If you're watching your fat intake, choose a healthier butter-like spread, such as one made from olive oil. Nutrition Eggs and Dairy Cheese. Pam Murphy. Pam Murphy is a writer specializing in fitness, childcare and business-related topics.
She is a member of the National Association for Family Child Care and contributes to various websites. Murphy is a licensed childcare professional and holds a Bachelor of Arts in English from the University of West Georgia. Freshly made hamburger patties on a wood chopping board. Step 1. Step 2. Step 3. Step 4. Step 5. Tip Enclosing a how to connect brother printer wirelessly of butter in the middle of your raw patties helps keep the meat moist, which can help it stick together during cooking.
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4. Add Egg If Necessary. If you’re totally paranoid, try mixing some egg into your datingusaforall.com will make the patties stickier when they’re cold. As the egg cooks, it’ll work as an additional binding agent and hold the burger together.. A lot of chefs don’t think this is necessary (myself included), so we’re keen to skip this step. If you want to add some egg to your burgers, however. Hamburgers are really easy to make, delicious to eat and a staple at every barbecue. There is no art to making a great burger, but understand that it is the water along with the bread crumbs that creates the proper consistency to keep the hamburgers from falling apart. Here are tips for keeping your hamburger patties together. Instead of throwing a slice or two of American onto the patty and calling it a day, Bobby fills a portobello mushroom cap with Swiss cheese and adds that to the grill.
If you're honoring National Cheeseburger Day on September 18—or just hungry for a cheesy burger any time—you can't do better than a Juicy Lucy. Invented somewhere in Minnesota exact origins continue to be debated , the Juicy Lucy—or Jucy Lucy—is a cheeseburger that deceives you when you first behold it. Looking for all the world like a plain beef patty with nary a crumble of blue cheese or shred of cheddar in sight, it actually contains a gooey molten core of cheese stuffed right into the burger that oozes into and out of every bite:.
The Beef Just because you have beautifully fatty, gooey cheese enriching each morsel, doesn't mean you can get away with sub-par beef. For a truly juicy, delicious burger, choose a blend of high-quality chuck with at least 15 percent fat, if not 20 percent.
Grind your own if you can. This burger recipe flavors the ground beef with the usual salt and pepper, as well as a bit of garlic powder and Worcestershire sauce. Mix them in with your hands only until everything is combined doing it with a fork or spoon makes it easier to over-mix and that leads to dry, dense burgers and general despair, so don't be shy about getting in there.
Don't over-handle the meat when you're forming the patties either seriously, you don't want to toughen it up , and be sure to let the burger rest for a bit once it's done cooking. Not only does that ensure you don't burn your face off with lava-like molten cheese, it lets the burger juices redistribute.
The Cheese American cheese is not fancy, but it is perfect for burgers and the traditional choice for a Juicy Lucy. Nothing melts quite so smoothly—but a close second is a nice cheddar. Just don't go too fancy with your choice of cheddar or the flavor will overwhelm and the ooze factor won't be on point i. You can also try a pepper Jack. If you secretly love American cheese and recognize its superior melting abilities but still just can't bring yourself to buy it, try a homemade American cheese recipe.
In any case, you'll stuff a thick stack of your chosen cheese between two burger patties and then seal the edges together don't leave any gaps or you'll lose your liquid gold , then cook them on a grill or griddle. The Fixings This is a simple burger and simple accouterments are called for.
We like the sharpness of pickles to cut through the rich meat and cheese, and a basic, soft bun no need for fancy brioche , and anything too crusty will ruin the soft, gooey perfection of the burger bite, but do lightly toast the cut sides of your bun in butter for the ideal burger vehicle.
Put some ketchup on it if you must, or even mustard. If you're a lily gilder, top it off with an extra slice of cheese and caramelized onions —maybe even some Russian dressing sort of an animal style deal. Homemade mayo isn't bad either.
The Recipe You can make these on a grill pan or griddle indoors or an actual grill outside if you're able; either way, you're in for a cheesy treat.
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