Basic thick burgers, grill or pan
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***RECIPE, MAKES TWO BURGERS***
12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat)
2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers)
2 buns (I look for particularly soft buns — they toast up better)
toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup)
oil (I only use this for the pan, not the grill)
salt
pepper
garlic powder
Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape.
If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it.
If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden.
I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.
CLASSIC THICK GRILLED BURGERS (Super Juicy and Beefy)
There's something special about a thick grilled burger in the summertime. But even the best memories of the puck of grey meat product moonlighting as a thick burger leave something to be desired. We've all been there. Still nostalgic and sometimes good with enough toppings, but we can do better. In this video I'm grinding the meat, making the sesame seed buns, and getting serious about toppings for my ultimate thick grilled cheeseburger.
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RECIPE:
BURGER:
• 2lbs boneless beef shortrib
• 1lb beef chuck
Cut beef into 1-2/2.5-5cm cubes. Spread evenly on tray and freeze for 25min.
I use a food processor here, but you can use a meat grinder if you have one.
Load meat chunks into food processor (about 1lb/.5kg at a time depending on size of your food processor) and process for 20-30sec on high or until meat and fat look well chopped together. Meat should still be crumbly. Mix batches of meat together.
Measure out 6, 8oz/225g patties. You can flatten into rounds and shape by hand or find a disc/lid that you can use as a mold. Work the meat patties with your hands a bit until they holds together well. Create an indentation in the middle of each patty then refrigerate until you're ready to grill.
When it's grillin time, season patties with salt, pepper, and steak seasoning (if you'd like). Grill over med-high heat for about 90sec on side one. Flip, and grill for 90 sec on side two. Flip a last time and cook for about 60sec or until interior temp reaches 125F/50C. Top with cheddar slices and allow meat to rest off the grill while you toast your buns.
BUN:
• 125g or 1/2c warm water (86F/30C)
• 3g or 1tsp instant yeast
• 35g or 2 3/4tbsp sugar
• 75g or about 1/2c mashed potatoes
• 45g or 3tbsp melted butter
• 300g or 2c AP flour (11.7% protein)
• 5g or 3/4 tsp salt
• Sesame seeds (untoasted)
Measure water, yeast, sugar, potatoes, butter, flour, and salt into bowl of stand mixer fitted with dough hook. Mix on low for 3min until combined. Increase to high speed for 5 min until gluten is developed and dough can be gently pulled without ripping.
Cover and let ferment at room temperature for 90min. Flip onto floured work surface and divide into 6 100g pieces of dough. Shape dough balls as shown @1:51. Grabbing dough balls by the bottom seam, roll top of dough ball onto a damp towel then into sesame seeds then place on a sheet tray prepared with an oiled piece of parchment, seam side down. cover dough balls and allow to proof at room temp for 45min.
Preheat oven to 400F/204C.
Brush dough balls with egg wash. Load into preheated oven and bake for 15min.
Slice and toast/grill to get a little color on the bun before burging.
GARNISH:
• 8-12pieces of thick cut bacon, cooked
• Mayo (see recipe @7:32 - sry, ran out of space in description)
• Thinly sliced in-season tomatoes
• Sliced dill pickles
• Thinly sliced raw red onion, rinsed
• 6 slides aged cheddar
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Homemade In N Out Animal Style Burgers ????
Theres no In n Out by me so I made some copycat animal style burgers at home. And they turned out delicious. I mean, it’s just a smash burger, simple sauce and caramelized onions. Can’t really go wrong with that!
Full recipe is on the site.
#burgers #recipe #grillinwithdad #tasty #innoutburger #grill
How To Grill The Perfect Burger - FlavCity with Bobby
Tips on how to grill the perfect burger. How to grill a hamburger or grilled burgers. How to grill a perfect burger and how to grill a burger patty. Perfect burger recipe or best hamburger and best burger recipe. I show the perfect burger and how to grill a burger. I have the best hamburger recipe and best burger recipe for how to grill burgers and how to grill a perfect burger.
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Here are a few tips to grill the perfect burger:
Tip #1 Chill your meat
Tip #2 Dimple the burger so it doesn't puff up while cooking
Tip #3 Don't smush the burger with the spatula
Tip #4 Let the burgers rest for 1 minute after they cook
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The Best Burger Seasoning | 30 Second Recipe
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Burger Seasoning Recipe
Ingredients |
- Paprika 2 TBSP
- Salt 1 TBSP
- Pepper 1 TBSP
- Brown Sugar 1/2 TBSP
- Granulated Garlic 1 TSP
- Onion Powder 1 TSP
- Cayenne Pepper 1/2 TSP
Directions |
Combine all ingredients and mix until fully blended.
Store in an airtight container.
This video is an excerpt from my How to Make Smash Burgers at Home video!
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