HOW TO: make a perfect burger patty

One big common mistake in making burgers, is not knowing how. But I bet your probably thinking, "pssht! of course I know how, you just stick it on the pan, wait till it cooks and then take it off." Well yes, technically you CAN do that, but I'm pretty sure your burgers don't come out as good as you want them to, and now your probably thinking I'm right (yes, I do read minds, its another talent we'll get into later). So I'm not here to give you a recipe to follow, but tips on how to cook your burger to perfection so you can make your OWN recipes (that you must share with the blog)!

Lets get started!

1. TYPE OF MEAT: Ever see that fraction on your ground beef and have no idea what it means? Well, those numbers are the beef to fat ratio, for example 90/10 is 90% beef and 10% fat, this is typically a REALLY lean type of beef that will make your burger turn out dry. What I recommend is 80/20 or 70/30.


2. PRE-COOKING PROCESS: If you have noticed, when you make burgers, the center rises, making your burger into half a sphere, well inorder to fix that so all your condiments don't roll off the burger, try making an indentation into your beef patty before cooking! (ingenius, huh?)

3. COOKING PROCESS:  Do Not Press Down On Your Meat. You will be squishing out allll the juice, the flavor and you will make your burger denser (not good)

• Before putting the burger on the pan, make sure the pan is REALLY hott, you need to hear it sizzle when the meat touches the pan. Leave it on the stove for 2-4 minutes on each side. COOK ON HIGH HEAT!
• Despite what everyone says, you can flip your burger however many times as you want, it doesn't ACTUALLY make a difference, but its your choice!

4. OTHER LITTLE TIPS: 

• The reason big leafy lettuce is placed between the bottom bun and the burger, is to prevent sogginess! 
• Make sure your beef patty is cold before you cook it, DO NOT handle it too much or the fat will melt from the heat of your hand and create dry burgers! So make sure you keep it chilly up until it hits the stove!
• DO NOT add salt to your patties until they are formed! Make your patties (if not store bought) and THEN add salt, if not the salt will dissolve proteins and take out moisture, not good.

Enjoy!