It will take several practice runs to get your technique down. Be patient and persistent.Freshly ground meat produces the best beef flavor. Chuck is a good choice. Never buy anything labeled "hamburger" or "ground beef".Go for 20-30% fat if you want really moist meat.Don't grind it too fine. You want to leave sections of muscle intact for moisture retention and texture.Do not mix salt into the meat but put plenty on the outside just before cooking.Keep the other mix-ins simple and few.
, About.com GuideRegarding BBQ Inc. At the heart of every hamburger is the patty. Most typically people think of a hamburger patty as beef. This is a great place to start. When using ground beef to make hamburger patties you want to select the right meat. Lean ground beef like ground sirloin or the 7% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make a dry burger. But also remember that the more fat the more the burger will shrink while cooking. A 30% fat beef can shrink by as much as 25% leaving you a pretty little patty. Look for something in between. I prefer the 85% lean ground beef for burgers.
, About.com Guide Chopped or minced beef is certainly not a new innovation. It has long been used in savory meat pies dating back to ancient times. Beef tartare, consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, dates back to Russian medieval times. The Tartars were known to shred their meat and eat it raw. These days the raw experience is enhanced by the addition of a raw egg placed in an indentation on top of the mound of seasoned raw beef. Take the idea of tartare to the fire, and voila! Hamburgers. Although the term hamburger is derived from the city in Germany, the original Hamburg steak was a piece of meat which was pounded until tender, not chopped or ground. The hamburg shows up in print in 1834 in America on the menu at New York's Delmonico Restaurant, where Hamburg steak was a prominent item. The burger on a bun is claimed to be the concoction of Charles and Frank Menches.
This article is about the sandwich. For the meat served as part of such a sandwich, see . For other uses, see . Please . Statements consisting only of original research may be removed. More details may be available on the . (June 2007) . Hamburgers are often served with . on its own, especially in the UK where the term "patty" is rarely used. The term may be prefixed with the type of meat as in "beef burger".. In , Burg means fortified settlement or fortified refuge; and is a widespread component of place names. Hamburger can be a descriptive noun in → Londoner) or an adjective describing something from Hamburg. Similarly, ), respectively.
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. Credit: iStockphoto.com Red-meat addicts, it’s time for a dose of reality. A recent 10-year study, the European Prospective Investigation into Cancer and Nutrition (EPIC), found that guys (and girls) who eat just 10 oz (283 g) of red meat a week are more likely to develop colon cancer than guys who don’t.
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BURGERS: Try other meats besides beef or maybe skip the meat completely. ST. LOUIS POST-DISPATCH We'd have liked to provide some burgermaking tips to coincide with the start of grilling season, but as everyone knows, this year that ship sailed with La Nina.
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Select a Topic... Editor of NaturalNews.com (See all articles...) (NaturalNews) If you're in the beef business, what do you do with all the extra cow parts and trimmings that have traditionally been sold off for use in pet food? You scrape them together into a pink mass, inject them with a chemical to kill the e.coli, and sell them to fast food restaurants to make into hamburgers.That's what's been happening all across the USA with beef sold to McDonald's, Burger King, school lunches and other fast food restaurants, according to a New York Times article.
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Skip to search.U.S. VideoSept. 11U.S. EconomyExplore news, videos, and much more based on what your friends are reading and watching. Publish your own activity and retain full control.McDonald's announced last week that, as of last August, is has stopped using ammonium hydroxide in the production of its hamburgers.
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are the whole reason they put grills in public parks, in my opinion. Burgers and hot dogs are the whole reason we show up to the stadium 6 hours before the game (well, and beer I guess…).
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Safety of Beef Processing Method Is Questioned - NYTimes.comSearch All NYTimes.comN.Y. / RegionEight years ago, federal officials were struggling to remove potentially deadly E.
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The Great Bacon Odyssey: Bacon, the Other Crispy Brown Meat | GeekDad | Wired.comCars 2.0Ready to eat! Photo by Jen Blum.It’s important to pace yourself when on a geek quest of any sort, and this is especially true of those that, like mine, present a certain amount of personal risk.