Have you ever asked yourself what is the best gourmet burger blend? I’ve decided to share this recipe for 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 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, satisfying possible. But just enjoy the endless selection of toppings available to you, you will find wonderful variations worth researching in regards to selecting that 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.
Best Gourmet Burger Blend
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 buddies 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 real 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 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 zip postal 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 on 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 for 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.
The Best Burger Patty Mixtures
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.
Ingredients for burger mixtures
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 into 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 in the flavor department. Their real function is to put in 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.
5. Worcestershire sauce
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 taste each other since they cook, and you know how great beef and cheese taste together.
8. A.1. Sauce
Naturally, A-1 sauce is great added into 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.
10. Soy sauce
Do not waste your time with normal soy sauce. Eden Organic is traditionally brewed and obsolete , and that gives it more full-bodied flavor than other brands. It’s wonderfully salty and mellow.
11. Peanut butter for burger mixture
Yes, I am serious! Think beef satay — peanut butter provides a salty-sweet flavor to beef. This is great topped with diced green onions and a piece of pineapple.
Shred some carrots and combine those into 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.
13. Hot sauce for burger mixture
Tabasco and similar sauces (my favorite is Tapatio) add a delicious touch to hamburger patties.
14. Sun dried tomatoes
Sun dried tomatoes hold up nicely under cooking and provide your burgers a slightly sweet, acidic flavor.
15. Sour Cream
Mix in some sour cream to present your burgers a richer taste with a slight tang.
16. Barbecue sauce
Whether you use a classic family recipe or store-bought, 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 form eggs, or you don’t want to use breadcrumbs in your mixture, you can find a recipe for egg-free burger here.
Make your own burger mixture
It is possible to combine any of these ingredients together to make your own. Be free to experiment.
- Soy sauce, garlic, peanut butter and lime juice to get a nice Thai flavor.
- Cilantro, chopped peppers, tomatoes and onions.
- Cheese, egg and bacon.
- Mozzarella Cheese, marinara sauce and pepperoni create a pizza patties. Add Mushrooms and onions if you prefer, or saute and add these on as toppers.