Beef Burger in Grill Pan Recipe | Burger Patty Forming Hack | How to Make Burger Patties
beef burger grilled in cast iron pan recipe | burger patty forming hack | how to make burger patties
#burgerrecipe #burgerpatty #howtomakeburger
Ingredients (4 burger patties):
1 small onion
450 g minced beef
salt and pepper
De Buyer ring diameter 8 cm, height 4.5 cm
Fissler Clippix® Universal Hook-in Spatter Shield
Le Creuset grill pan 25 cm
#debuyer #lecreuset #fissler
Basic thin burger patties, grill or pan
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My previous recipe for thicc burgers:
***RECIPE***
ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person)
cheese slices (American cheese is probably best for thin burgers)
salt
pepper
garlic powder
clarified butter
buns
toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard)
If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel.
If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it.
I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook — they'll be easier to handle cold.
If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke.
When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt — with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily.
When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping — American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes.
Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire.
100 Year-Old Hamburger Recipe! | Herd's Burgers Copycat!
Herd's Burgers has been cooking up amazing burgers in Jacksboro, Texas since 1916! The technique used to cook these burgers is unlike anything I have ever seen, when it comes to cooking burgers. I didn't have a 100 year-old griddle handy, so I cooked these up on my
Enjoy!
Send your requests here: ballisticbbq@co x.net
Burger Gear Picks:
LEM Meat Grinder:
My Book:
My links: for my Gear Picks!
Blackstone Griddle:
Burger Ring:
Burger Paper Squares:
Best Burger Flipper:
Spatula Set:
Ballistic Smasher:
Burger Flipper:
Trowel Burger Flipper (Or make one)
Blackstone Griddle:
Steak Weight
Ballistic MoJoe Griddle
Ballistic Griddle
ThermoWorks thermometers:
Thermoworks Smoke X (Used in video)
Thermoworks Smoke
Thermopen IR
Thermapen Mk4 -
Thermapop -
Chef Alarm -
#BallisticBurgers #Herdsburgers #Copycaburger
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The Best Way to Form Burger Patties!
Make the best hamburgers and cheeseburgers by learning to correctly form your burger patties with this step-by-step recipe tutorial.
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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How to Broil Frozen Burgers in the Oven
I show you how to cook frozen hamburgers in the oven; I broil the frozen burgers.
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How to Make Better Burgers | Grilling Fridays | Serious Eats
Welcome to Grilling Fridays! All summer long, we'll be popping into your sub box on Friday afternoons with our top quick tips and tricks to becoming the ultimate grill master.
Consider this your ultimate handbook for taking your burgers to the next level.The tips we're setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions regarding heat source, strength, and timing. When you're taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation. Now get cooking!
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