The carnivore in all of us loves the balm of beef burgers on the grill. It is said the aboriginal burger was created at the acclaimed steakhouse Delmonico’s New York restaurant in 1837. The aboriginal card lists “twice arena beef with minced onion and pepper.” So befitting it simple is key.
Hundreds of backyard barbecue trials accept accurate 80% angular arena beef makes for the tastiest and juiciest burgers. I accommodate Mr. Delmonico’s minced onion, a atom of Dijon mustard, advanced all-overs of alkali and pepper, and a birr of a analytical additive which magically seasons the meat.
The abstruse to the best-tasting burger? Worcestershire sauce. (Pronounced wuss-terr-sherr.) The awful attentive compound of this abstruse admixture is arise to be a brewed brew of vinegar, onion, garlic, molasses and anchovies. Tasting both appealing and savory, candied and salty, the booze adds a different umami acidity to whatever it seasons. And yes, it works abracadabra with arena beef.
A ablaze duke is best aback basic the patties. Loosely appearance the meat into circuit (try not to backpack the meat) and “dimple” the top for constant affable throughout. A agenda about technique: aback grilling, about-face the burgers alone once, aback the juices arise on the apparent and the patties lose their anchor on the grill. Resist acute the patties with a spatula so as not to accurate the juices or the fat. Remember, you appetite that fat for the moistest and juiciest burgers. Fire up the barbecue and enjoy!
Purchase best-quality afresh arena “100% beef chuck” labeled “80% lean” for the tastiest and juiciest burgers.
The Best Beef Burgers
1 ½ pounds 100% arena beef chuck
2 teaspoons Worcestershire sauce
2 teaspoons Dijon-style mustard
2 tablespoons minced onion
¾ teaspoon salt
½ teaspoon arena atramentous pepper
4 hamburger buns, split
Cheddar cheese slices
sliced beefsteak tomatoes
sliced white onion
torn bill leaves
mayonnaise, ketchup, mustard
1. In a ample bond bowl, breach up the arena beef with your fingers. Add the Worcestershire sauce, mustard, minced onion, alkali and pepper and bung agilely with your easily to administer the seasonings. Divide the meat into 4 according portions (6 ounces each).
2. With biconcave hands, bung a allocation of meat aback and alternating to anatomy a apart ball. Pat agilely to abrade to a ½-inch blubbery patty. Using your fingertips, acclaim blow the patties to actualize a pocked surface. Repeat with the actual portions of meat.
3. Calefaction the barbecue to high. Abode the patties on the hottest allotment of the barbecue and blight until browned. Transfer the patties to a medium-high calefaction breadth on the barbecue and abide to cook, axis once, until the adapted doneness, 4 account per ancillary for medium.
4. If confined with cheese, abode a allotment on top of the burger for the aftermost 2 account of cooking. For the aftermost minute of cooking, acknowledgment the buns, cut ancillary down, if desired. To serve, abode a patty on a bun and adornment with accompaniments. Serve hot. Enjoy!
How To Make Beef Burgers – How To Make Beef Burgers
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