Minimalist Burger Patties [closed]

Minimalist Burger Patties [closed] - Photo of Beef Patties Being Grilled

I've got more grass-fed ground beef than I know what to do with and, I'd like to perfect my burger recipe. I see lots of involved recipes with tons of spices, but I'm looking to keep it simple.

The best I've made so far is just S&P, minced onion and minced fresh parsley.

Any suggestions on how to improve from there? I'm pan frying them, if that makes a difference.



Best Answer

I would say if you want to improve on your burgers, go even simpler. Season only with salt and pepper, or even just salt, after you form your patties. Rely upon the salt to bring out the flavor of your beef, and the maillard reaction from cooking to add flavor and texture. Anything more and you are likely to overwhelm what is some quality beef.




Pictures about "Minimalist Burger Patties [closed]"

Minimalist Burger Patties [closed] - Burger on Black Metal Grill
Minimalist Burger Patties [closed] - Brown Bread With Chocolate Syrup
Minimalist Burger Patties [closed] - Burger Sandwich With Tomato on White Ceramic Plate



How do you bind ground beef without eggs?

There are two things you need to do to make perfect hamburgers without egg or other binder. First knead the meat balls so that the meat binds together. Kneading give you a better bind you will get. Press the meat firmly into your mould before popping out.

What can you use to bind burgers instead of breadcrumbs?

Substitutes for Bread Crumbs\xbc cup panko. \xbc cup cracker or pretzel crumbs. \xbc cup crushed cornflakes or other unsweetened cereals. \u2154 cup regular rolled oats (Use this only as a substitute for bread crumbs in meat loaf and other meat mixtures, such as burgers.



The secret recipe for plant-based vegan burgers | Chef David Lee, Planta




More answers regarding minimalist Burger Patties [closed]

Answer 2

My family had a fast food restaurant that was very successful. My father thought that good beef burgers should be either half pound to one pound burgers, flattened to about a little under 1/2 inch as they would "beef up" or fatten up a bit, cooked medium for juicy and only salt and pepper after turning the meat on the cooked side. The grill was flat and always clean and using a fry pan is okay as long as it is clean and use a metal spatula to turn burger over and a stainless steel pan is better in my opinion. Make sure it is not obscenely hot so it does not burn and smokes all over. Turn only once.

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