Easy and Delicious Recipes
Today, I’m going to share with you how to make Beef Bulgogi Kimbap, the Korean version of Japanese “maki,” or rice rolls. This fantastic taste comes from sesame oil and independently seasoned meats and veggies. What is Bulgogi Kimbap? Kimbap is a Korean Seaweed Rice Read More
The Beef Liver Pate recipe is a game-changer for people who don’t like the taste of liver. But don’t worry; this recipe has a secret spice that changes the taste in a way that even people who don’t like beef liver will love. I know Read More
Have you ever asked yourself what the best gourmet burger blend is? I’ve decided to share this recipe with you because the burger blend is the most important step in making the best burgers. And the key is to protein to fat ratio.
If you master these recipes, you will dominate the grilling season.
Hello, Sarah here again with Cooking Frog Recipes. Today we are going to dig into the art of making perfect patties. A fantastic burger starts with an ideal patty. While a few of these burgers possess a particular blend of spices and meat, others have only superior ground beef. Here are a couple of tips for the very best gourmet burger recipes:
Use quality ground beef. Don’t overwork the meat; it can make it tough. Never push down on the patty as you are cooking it; you’ll press out all of the juices. Allow your burger to break before serving.
For us, the ideal burger is loaded with toppings, sauces, and cheese, but in the event the patty is not impeccable, your burger won’t ever live up to its juicy, beefy, and satisfying possible. But just enjoy the endless selection of toppings available to you; you will find wonderful variations worth researching in regard to selecting the cuts of beef to use when forming your patties. There is nothing wrong with throw, but adding other cuts can change the taste profile of your hamburger in ways you never imagined.
When you have got the burger basics down and are looking to step your game up, home-ground steak is the thing to do. Grinding your own beef has many respects. Aside from providing you with bragging rights, home-ground beef comes with an indescribable freshness that will boost your burger’s succulence. The taste profiles of beef differ greatly from cut to cut; once you get in the world of grinding and blending different cuts, then you’ll experience a new level of hamburger making that will blow your and your buddy’s minds.
Creating your own blend
No matter what cuts you mix and match, the secret to successful beef-grinding alchemy is to concoct a grind having an overall protein-to-fat ratio of 80/20. Provided that you keep this ratio, you can stick with a simple one-cut mill or get really complex and craft a grind of two, three, four, or five cuts — it is totally your call.
(80/20 ratio When Old-school butchers refer to”hamburger,” they are speaking of chuck, and even more especially, chuck roll. It’s as timeless as you can get, producing a high-fat burger that comes across as succulent instead of greasy. Most ground beef — and burgers — come from the chuck, so this trimming is an obvious option. Hands down, it is our favorite cut to grind. At the supermarket, start looking for the slab labeled”chuck pot roast” Grind it up, and you’ll instantly think of hamburger.
(70/30) ratio: This blue-collar cut is popular for Its distinct flavor profile, and high-profile content will yield a rich hamburger with a humble meat-and-potatoes attitude.
(70/30) ratio: Another high-rise, this primal slab creates some real burger beauties. Our favorite rib cuts for grinding are beef rib, flanked, and ribeye cap.
(90/10) ratio: The plate is just beneath the ribs. This trimming yields both skirt and hanger steaks. All these are marginally tougher cuts with buttery yet tangy flavor profiles, much like the powerful malolactic notes of a tart, velvety red wine. The sophisticated flavors of this plate lend themselves nicely to a fancier burger night.
(85/15) ratio: Should you win the lottery (and suddenly feel as ridiculous), we advocate sourcing our favorite cut from the short loin: a dry-aged New York strip steak. Dry aging produces an umami-packed profile that comes from an enzymatic breakdown of muscle. You simply can not find that flavor anywhere else. — and provides that buzz that Chinese takeout supplies with no cancer scare.) So if you’ve got money to burn and you’re on the lookout for a hamburger to give you some postal zip code, then this cut is right for you.
(93/7) ratio: Remember when London broil was cheap? We do. Back then, chefs were performing tasty things with flank, such as marinating, charring, and shaving it thin that the meat just melted in your mouth. Though the price of this cut has skyrocketed in the last ten decades, it’s still a worthwhile element in your burger blend.
(85/15) ratio: The sirloin can be challenging. There’s sirloin, tenderloin, top sirloin, and bottom sirloin. Flavors and marbling vary greatly throughout the sirloin area, so for burger-grinding functions, we suggest sticking to the bottom. Bottom sirloin is nicely marbled and packed with two of our favorite cuts, both for grilling and grinding: flap meat, also called steak tips (and typically only available on the East Coast) and tri-tip (usually only available on the West Coast).
(93/7) ratio: Cuts from the round are lean and cheap. They’re a fantastic go-to once you want to correct your protein-to-fat ratio. Typical cuts incorporate high round, bottom round, and eye around.
(96/4) ratio: The shank is cut out from either the hind shank or fore shank (or the calves and forearms). These muscles are continuously used, which gives them a beefy flavor but a tough consistency. Such tough cuts tend to be best for braising but remember, a couple of grinds of the toughest meats will yield a tender, melt-in-your-mouth feel. We love the shank because it adds a rich and gelatinous beefiness to our burgers. Be sure to pair this thin cut with fattier cuts.
(85/15) ratio: Sometimes, we simply love getting funky with our hamburger grinds. That’s where oxtail comes from. Like the shank, this cut is very tough and gelatinous. It’s also high in fat and low in price. Pick some tail up next time that you wish to try something a little different.
What can you add into hamburger meat? Any ingredient that is wet enough to withstand some cook moment on high heat. Examples of items that won’t work: dry ingredients such as dried herbs or floor peanuts. These may top a burger, but they tend to form of incinerate, eliminate flavor or break up the patty when you attempt to cook them in with it. All these mix-ins may also use ground turkey and other beef substitutes, and can really enhance their flavors.
Adding An egg to every pound of beef improves both the consistency and the flavor and keeps it from falling apart on the grill.
Mix some chopped, uncooked bacon in along with your ground beef, create your patties and grill or stir it up together.
Instead of adding onions to the hamburger after it’s cooked, it is possible to chop them up and mix them into the patty. This also has the benefit of cooking the onions, which reduces any rankness. The best gourmet burgers are made with onions.
Since your hamburger’s going to be served on a bun, bread wedges don’t add much to the flavor department. Their real function is to put a bit of dryness to your beef mixture, which can be excellent when it’s paired with a moist ingredient. It’s also helpful as an extender.
This Classic sauce adds a great tang to beef and increases the juiciness level, also. If you discover it is making your patties too wet to stick together well, throw in some bread crumbs.
Chopped fresh garlic kneaded into steak patties is superb. You can also just sprinkle garlic powder with your meat to get a number of that garlic taste.
Grate Some cheese — any kind you like — and then knead that into your own burger patties. The cheese and the beef compliment each other when they cook, and you know how great beef and cheese taste together.
Naturally, A-1 sauce is great added to burger patties. Its texture is similar to that of barbecue sauce, and it becomes more subtle when used this way instead of being pumped across the patty later.
Chop up bell or jalapeno peppers and Work them into your patties. Habaneros or poblanos will provide you a great deal of spice in each bite. Ortegas and bells could include a wonderful mild flavor.
Do not waste your time with normal soy sauce. Eden Organic is traditionally brewed and obsolete, and that gives it a more full-bodied flavor than other brands. It’s wonderfully salty and mellow.
Yes, I am serious! Think beef satay — peanut butter provides a salty-sweet flavor to the beef. This is great, topped with diced green onions and a piece of pineapple.
Shred some carrots and combine those with your hamburger mix. This makes for an odd but fascinating sweet flavor that most folks either love or despise. If you’re a carrot enthusiast, give it a try.
Tabasco and similar sauces (my favorite is Tapatio) add a delicious touch to hamburger patties.
Sun-dried tomatoes hold up nicely under cooking and provide your burgers a slightly sweet, acidic flavor.
Mix in some sour cream to present your burgers with a richer taste with a slight tang.
Whether you use a classic family recipe or store-bought, the skillet cooks wonderfully into hamburger and becomes merely another note in the total taste. It’s very different from incorporating barbecue sauce into the burger after it is cooked.
Also, if you have problems with allergies from eggs, or you don’t want to use breadcrumbs in your mixture, you can find a recipe for an egg-free burger here.
It is possible to combine any of these ingredients together to make your own. Be free to experiment.
Honey Glazed Salmon Recipe with the addition of apple cider for a delicious caramelized taste. These salmon fillets are cooked in a great combination of honey and apple cider glaze on the stovetop and then served over fresh wilted spinach. A lovely way to prepare Read More
Fried Apple Cider Glazed Donut Holes will tickle your taste buds with the flavors of autumn. A touch of sweetness, as well as the hot spices of apple cider, create these donut holes that the ideal morning treat to consume with a cup of steaming Read More
This Chocolate Chip Pumpkin Bread Vegan Recipe is made with pumpkin puree and warm autumn spices, sprinkled with chocolate chips. Ideal for an healthy afternoon snack with coffee!
I must confess. I am a late bloomer when it comes to my passion.
My mother does not really like pumpkin, so the only experiences that I had with it before maturity was in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partly frozen cool whip. Maybe not precisely the tastiest introduction!
Maybe it was destiny, but I discovered my love of baking round the same Time a particular coffee chain debuted pumpkin spice into the masses. The two things inevitably collided and a late love of pumpkin-baked goods was born!
Nowadays I often prefer sausage cakes, biscuits, and bread over Custardy pumpkin treats (a lot of poor childhood memories!) . This vegan chocolate chip pumpkin bread is a favorite.
This is a super moist loaf with a glowing orange, not-too-dense crumb. A sprinkle of mini chocolate chips in the batter contrasts the sweet, tender crumb of the bread and nearly bitter chocolate.
The barest hint of spice in the batter is amplified from the liberal This does double duty: it adds taste and it turns into a crackly crust as the bread bakes.
This bread keeps like a fantasy for at least a few days, wrapped well, on the countertop.
Certainly one of my favorite foods is Mexican. Therefore here are the Top 10 Mexican Recipes that are easy to make. Ranging from drinks to appetizers, to tacos and everything in between to inspire you as you assembled your Cinco de Mayo party menu. Discuss Read More
It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving! With Thanksgiving quickly approaching, I’d love to share one of Read More
Are you looking for a heavenly BBQ beef short ribs recipe? Fire up your grill because these marinated Korean Grilled Beef Short Ribs will stimulate and wake your taste people!
For this specific marinade, I used a fermented Korean flavourer called Gochujang, that’s made of glutinous rice, red chili, fermented soybeans, and salt. It’s both sweet and spicy flavors and umami from fermented glutinous rice. With this flavourer, you can create delicious Kimchi fried rice and Kimchi Nabe (the Japanese version of Kimchi Jjigae).
I always marinate the short ribs overnight to have the meat deeply soaked with all the delicious flavors.
All Korean grocery stores in your place carry this type of cut meat. It’s referred to as Kalbi or Galbi. A number of the largest Korean grocery chains are H-Mart and T&T.
You can grill the beef short ribs over charcoal, or if you can’t, you can use a gas grill. In fact, a charcoal grill is often the best if you would like to get the heavenly smokiness. Once the marinaded beef is placed over the hot grill, sear them till they’re nicely charred. They cook really quickly; therefore, you don’t want to overcook them.
Before you dig into the plate, don’t forget to serve it with lots of crisp vegetables. A massive pile of fresh lettuce, spring onions, kimchi, pickled cucumbers, or daikon salad would go all right with this meal.
Sweet and juicy rib bones, tender, smoky meat with a fantastic sauce that will tenderize them. You would like to enjoy these Korean BBQ short ribs along with ones before we formally say adios to summer.
Share the image below to your Pinterest board if you like these Korean Beef Short-ribs!
If you love these BBQ short ribs, please leave a comment below. Also, be sure to check these oven-baked baby back ribs.
Today, we will dive in and show you how to make Turmeric Paste. And take full advantage of the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries, or this homemade golden paste is much better than its Read More
