How To make Gourmet Beef Patties
1 1/2 lb Lean ground beef
1 1/2 ts Salt
1/4 ts Pepper
2 tb Ice water
4 Thin slices Swiss cheese
4 Thin slices cooked ham
Lightly mix ground beef with the salt, pepper and ice water. Shape into 8 equal size patties. Place a slice of cheese and ham on 4 patties. Cover with remaining patties; press to seal in ham and cheese. Broil 4 minutes on each side or to desired degree of doneness. Makes 4 servings. Tip: The ice water prevent the meat from drying out. Typed by cjhartlin@msn.com -----
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Qeema Burger Recipe - Beef Patty Restaurant Style (GIVEAWAY)
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Beef Mince 20/80 - 1kg
Ginger Garlic Paste 1tbs
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Black Pepper 3/4tsp
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Worcester Sauce 1/2tbs
Mama Sita's Oyster Sauce 1/2tbs
Cream Cheese Sauce:
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Cream 100ml
Cheese Slice 1
Chicken Powder 1/4tsp
Salt 1/4tsp
Black Pepper 1/4tsp
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How To Make The Perfect Hamburger Patty - Secrets And Tips
For many Americans, summer means afternoons spent tending burgers on the grill. Mark Bucher, founder of BGR The Burger Joint, and Tim Carman, Washington Post food critic, along with WAMU 88.5 producer Michael Martinez, demonstrate how to prepare the ideal hamburger patty. Get tips like how big to make your patty, what ingredients to use (hint: sometimes all you need is salt and pepper), why your thumbprint plays an important role and how to tell the difference between medium well and medium rare.
Filmed and edited by WAMU 88.5 intern Douglas Bell
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How to make the Perfect Burger at home, according to science.
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In this video, we break down the fundamentals of what makes burgers taste so good and put us on the pathway to making the perfect burger at home.
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⏱ TIMESTAMPS:
0:00 Intro
0:33 The pathway to the Perfect Burger
1:50 What is ground beef made of?
3:31 Experiment 1 - Lean Meat vs Beef Fat
6:40 What does 'fat is flavor' mean?
7:29 Experiment 2 - Chicken Burger with Beef Fat
10:30 What makes up 'beefy' flavor?
11:24 How does fat affect burger texture?
12:51 What are burger juices?
13:40 Experiment 3 - Lubrication Test
15:05 Why do we love burger juices?
16:33 Experiment 4 - Seared vs Steamed Burger
17:51 Experiment 5 - Crust Formation
18:37 Final Taste Test - 93/7 vs 80/20 vs 70/30
21:05 Conclusions
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Anthony Bourdain's 3 tips to a perfect burger
Chef and Appetites author Anthony Bourdain explains what goes into the perfect burger and when to add additional toppings.
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