Burger Brothers Burger Blend Recipes
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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- The fat content. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is critical. “If you want a good burger, 70/30 is definitely the way to go,” says Mylan.
- The grind. Have your butcher grind your meat twice through a medium blade. “This gives the burger the right texture; it will have those individual pieces of meat that are going to make you go, ‘Oh my God, this is kind of like I’m eating a steak.'”
- The cuts of beef. Don’t believe the “bedazzled blend” burger hype. Using fancy cuts of beef is not important and kind of a bullshit move, according to Mylan.
- The Meat Hook Custom Burger Blends. Mylan has a sense of humor. In response to the hype over proprietary patties, he created Meat Hook burger blends that took the meaning of “fancy custom blend” to the next level.
- Shaping the patties. Do yourself a favor and buy a hamburger patty maker ($15-$20 on Amazon). Mylan recommends using ⅓ pound (or 6 oz) of meat for each patty.
- Seasoning the patties. When you’re using a great burger blend, the patties need nothing more than kosher salt and fresh ground pepper. Salt the patties liberally a half an hour ahead of cooking them, and leave them out to come to room temperature; this will let the salt migrate from the exterior to the interior.
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- Commandments for Cooking Burgers. If you’re not grilling your burgers, use a cast-iron pan. Use a dry pan (with no butter or oil in it) to cook your burger.
- What about lamb and pork burgers? “Beef is the king of burger meats,” says Mylan. Tags. Lists, burgers. Latest News. Sign up for FirstWeFeast notifications for breaking news and stories.
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