PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
PERFECT BEEF BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 burgers
Number Of Ingredients 5
Steps:
- Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
- Serve the patties on the buns; top with lettuce and tomato.
BASIC, PLAIN, PERFECT BURGER
Tastes like victory and winning. Simple, delicious. Super easy, from pan to bun. Show up someone's fancy burger with this simple perfection. Picky burger cooks and eaters will bow down to you. This is a great base burger too. You can work with meat mixtures, butter flavors, even move on to adding other things and switching ingredients: pickled red onion petals with white truffle butter, roasted tomato jam with julienned basil... cheese is a whole different story. Try it with Spike's good stuff sauce or homemade mayo on my pg. You will thank me.
Provided by College Girl
Categories Lunch/Snacks
Time 11m
Yield 1 burger, 1 serving(s)
Number Of Ingredients 4
Steps:
- Bun: Preheat oven to broil (this is for toasting the buns, if you toast the buns a different way, that is your business).
- Butter the cut a side and put it face up on a cookie sheet in the over for a few seconds to a few min so the bread is toasted, not burned. Should be about golden brown, not black.
- Patty: Form into a VERY FLAT, very thin patty and press your thumb in the middle so when it cooks up it doesn't get fat in the middle. Between 1/4" to 1/2" Put a pinch of salt and pepper on both sides.
- Heat up non-stick or cast iron skillet to medium heat. Make sure its HOT! You want water to evaporate and your burger to wildly sizzle when you touch it to the pan. You could add oil to the pan and wait til it's smoking but I am not partial to adding more fat and I like to let the non stick pan do its thing.
- WARNING: when you do it right, in my house, it gets pretty smoky and the vent sucks. In my old apartment, I would have to have the windows pre opened and the fan on because we had crazy sensitive alarms. Just so you know, it can be kinda smoky so prepare for that.
- Put it in the pan. HEAR the SIZZLE! Now don't touch it. Don't even look at it cooking because you will want to touch it. Yes, I see that little side looks thicker than the other but you formed the patty. Deal with it. Don't move it. don't even it out. It's too late. just make another one. MOST IMPORTANTLY:.
- DO NOT PRESS DOWN ON THE PATTIES! or your burger will be sad and dry and not crispy on the outside. There is a lil puddle of liquid forming on the raw side before the flip but don't mess with it. Here is your guide:.
- 1 1/2 min per side = SEAR (not even close to done).
- 2 1/2 min per side = RARE (better for steak, not so much burgers).
- 3 min per side = MED RARE (still more of a steak temp but some people like theirs this pink).
- 4 min per side = MED *****PERFECT BURGER CRISPINESS****.
- 4 1/2 min per side= MED WELL (if you want this, you're dumb and your burger won't be as fabulous but don't you feel "safer" for eating charred meat. Hmph).
- Place on toasted bun and wrap with wax paper or a paper towel for 2-3 minute This lets the flavor set in like the juices resting in a steak. Please, do not skip this step. Your burger will be a juicy little bite of heaven if you do this right. CUE up Shining Star by Earth Wind and Fire. Now you deliver this NO WAY OVER HYPED BURGER to your picky boyfriend and let devouring ensue. To make more, just make more. Duh. 30 oz = 6 patties.
Nutrition Facts : Calories 509.1, Fat 32.3, SaturatedFat 13.5, Cholesterol 117.7, Sodium 328.3, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 31.2
HAMBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 hamburgers
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
- Combine all ingredients.
THE PERFECT BURGER
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 20
Steps:
- Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
- Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
- Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.
BEEF BURGERS - LEARN TO MAKE
Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties
Provided by Good Food team
Time 30m
Number Of Ingredients 6
Steps:
- Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
- Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
- Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
- Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
- Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
- Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
- Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
- Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
- Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
- Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.
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BOBBY FLAY'S BEST TIPS FOR HOW TO MAKE PERFECT BURGERS
From foodnetwork.com
Estimated Reading Time 4 mins
- Form your patties gently. "You don't want to spend a lot of time shaping your burger," Bobby says. "Basically, you want to get the burger shaped until it just holds together, so that when you eat it you can sort of see the granular pieces of the beef running through it.
- Press a divot into each patty with your thumb. "When a burger [without a well] cooks, it plumps up like a football," Bobby says. "But when I put a well in the burger, it kind of looks like a funny shape, but it plumps back up to the original shape that you want the burger to be in."
- Use a flat cooking surface. If you're cooking burgers indoors, skip the grill pan and go with a stovetop griddle, heavy cast-iron pan or large skillet that hold its heat well.
- Flip only once. "Let the griddle do its job," Bobby says. By flipping the burger only one time, you'll get a crispy seared crust that locks in the burger's juices.
- Melt the cheese perfectly and completely — with the secret ingredient! There's one surprising ingredient that Bobby uses that's key to making his perfect cheeseburgers.
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