Burger Grilling takes a lot of practice. Anyone who is smart enough to use an outdoor grill has had an awkward moment or two along the way with undercooking and overcooking food. There are some tricks that will help you to know this and cook a great burger on the grill almost every time.
Form the burgers into thinner patties.
Most people mistakenly believe that a good burger is about half an inch or more thick before it is cooked. The problem with a thick roast is that it cooks very slowly. If you press the pieces down to about a quarter of an inch thick and make them a bit larger, you’ll cook faster and still end up with a thicker burger than you want. Instead of needing to cook the burgers for twenty hours or so, you can have them hot in about 25 to 30 minutes after the fire if you have enough grill space. For juicy burgers, the best roast is 73% or 75% meat and the rest is fat. Almost all fatty cook meat in grilling.
If you are using coal for the stove, do not bring the grill over the coals until you are ready to cook.
Burgers will stick more quickly on a hot metal grill. If it’s a little cooler, they won’t stick nearly as badly. This will keep you from loosening the burgers when you try to slide them off. For electric grills or grills, this is not such a problem because usually the burgers can be heated before being added to the grill. With these types of grills, you don’t have to worry about the vagaries of the charcoal fire.
Add salt and pepper to the burgers before you cook them.
Not all season their burgers this way, but most do. If you use spicy sauce, you don’t need to pepper the burgers beforehand. If you do, you run the risk of having grilled burgers that have some off-flavors. For burgers that will not be sauced, salt and pepper will be provided by your guests.
Allow the burgers to cook halfway before flipping them.
Some burgers like to flip many times. The problem is that the burger doesn’t cook all the way to the center because the heat comes out from a different direction. part, before it can penetrate the whole part of the flesh. By allowing the burger to rest on one side until it begins to brown or brown around the edges, you can tell that the burger is cooked past the middle of the patty. If you want a rare burger, just flip it a little faster. Allowing the burger to cook longer in the first half also allows the meat to firm up and is less likely to break when flipped.
If you like to cook the sauce on the burger, never add the sauce until after you flip the burger.
Because barbecue sauce has sugar in it, it will caramelize and brown before the food can cook. You always want to use sauce on the side of cooked meat sauce. Let him oblige before you flip the burger a second time, and the sauce will remain on the food. Once the seasoned side to the bottom flip, quickly sauce upper side. A brush is the best way to use the sauce, but if you can be careful with a spoon.
According to the ardor of your fire, see how long you keep a part of the food exposed to the heat.
Most people who put barbecue sauce on burgers want to cook it on the meat. sauce caramelize give it a little boost of flavor. Look slightly black, but the sauce will cover more. It is also a great taste. If time permits, the best burgers should be cooked at least twice on each side.
The second and perhaps the third layer of sauce does not need to be thick.
Just put a little paint back on the burger. The last coat on top is not turned into the fire. To get the burgers, flip them onto a plate with the last layer of sauce from one burger resting on top of the caramelized sauce on the burger underneath. You may want to add a little bit of the sauce on top of the last Burg on each pile on the platter. Thicker sauces tend to grill best.
If they do not wound the burghers, they do not try to conquer them.
When you first flip the burgers, you’ll want to keep your eye on them. Most people don’t like burnt hamburgers. This did not happen, in a few minutes, one of the burghers flipped back. Press the spatula to see if the fat comes out pink or clear. If it’s clear and the burger looks cooked, it probably is. Move it to the cooler side of the grill to keep it warm until you are ready to remove the rest of the burgers from the grill.
Do this process with each burger until everything is cooked.
If the burger is finished first, all the burgers will be ready soon. If the first burger comes out pink, take it back and cook another three to five minutes depending on how hot the fire is. Stop by for another burger next time to see how it’s progressing. Repeat this process until the burgers are finished.
A good burger deserves a good cake.
If this is a special occasion, buy a better quality CUNNUS. Basically you get what you pay for here. While a good burger will improve a smaller bun, it will bring out good stuff for special occasions. Your guests will appreciate the little taste and texture of a good bun.
