Dry brining burger patties with onions
I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if I dry brine at the same time, will the salt interact with the onion already in the meat during that hour?
Best Answer
Salt mixed into hamburger results in patties that have the consistency of sausage instead of a good burger.
Brining is totally unnecessary for ground meat. It is a mechanism for conveying flavor into meat, helping reduce moisture loss, and increasing the illusion of tenderness. None of these are necessary with ground meat because it is ground! It will already be tender and flavorings can be mixed right in.
Don't mix salt into the beef. Apply it only on the surface when it is cooked.
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Can you dry brine hamburger patties?
Sticky ground meat has a bouncy texture when cooked, which is perfect for certain kinds of sausage, not so much for a burger that should have a loose and coarse texture. Don't dry-brine your burgers.Do you add onions to burger patties?
When you're working with high-quality meat, saut\xe9ed onions mixed into the patties just aren't necessary\u2014and that goes double for raw onions. Other things to leave behind: egg, bread crumbs, cumin, garlic powder, taco seasoning, etc. It's not a meatloaf, people! That said, don't skimp on the salt and pepper.Can you dry brine ground meat?
Brining is totally unnecessary for ground meat. It is a mechanism for conveying flavor into meat, helping reduce moisture loss, and increasing the illusion of tenderness. None of these are necessary with ground meat because it is ground! It will already be tender and flavorings can be mixed right in.Dry Brine Burger
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