burger meat preparation

Unlocking Burger Brilliance: Rethinking Your Beef Preparation Techniques

Embarking on the journey to create the perfect burger is a culinary experience like no other. While there's the convenience of store-bought options, the true gratification lies in shaping a delectable masterpiece with your own hands. Taking control of every aspect of your burger guarantees not only satisfaction but also a sense of culinary pride, knowing precisely what goes onto your plate.

Meat Selection: The Perfect Mix of Meat vs. Fat

The first step is to choose the perfect meat for the burger. There is the option to buy them ready-made, but this cannot replace the satisfaction of taking a delicious dish out of your own hands. In addition, it is much safer to chop our own meat, because we know exactly what we put on the plate.

If you have chosen to prepare burgers at home, find out that the perfectly balanced mix for a delicious burger is 75% pure meat and 25% Black Angus beef fat. Given that this assortment of meat is marbled, a percentage of up to 15% fat is accepted, but no less. Why this proportion? The fat in the meat will make the burger delicious and juicy, the combination sought by any gourmet. Pulp or antricot can be used successfully.

The Artful Distinction from Ordinary Meatballs

After chopping, leave the meat in the fridge for at least two hours. One of the most common mistakes in the preparation of burgers is the handling of meat and the mixture of spices in the composition. To get a delicious burger, the contact between your hands and raw meat should be as limited as possible. A lot of recipes urge the mixture of multiple spices and sauces in the composition. This is obviously done with your hands in the bowl, which raises the handling time of the meat.

Important tip: DO NOT season the meat as it is not shaped and ready to go on the grill or in the pan.

The heat transfer between the hand and the meat will melt the fat and turn the dish into a beef meatball and not into a real burger.

Beef Burgers, NOT Beef Flavored Spices

beef burger seasoning

The seasoning of the meat to obtain a delicious preparation must be kept to a minimum. Salt and pepper is all you need to keep the taste of a real beef burger. Onions, eggs, soy sauce, barbecue sauce or breadcrumbs have nothing to do with meat. These are added at the end, when we assemble the final version of the preparation.

Salt and pepper are not added to the composition itself, but are sprinkled on top of the meat, after it has already been formed. The explanation for this technique is very simple: salt removes water from the meat, and the proteins begin a process of dissolution. This makes the meat elastic like a sausage after cooking, and not tender as you would like to be a burger.

The simplest technique is also the most recommended: once the meat has been shaped, sprinkle salt and pepper on one side and place it on the grill or in a pan with the spicy side facing down. Just before turning the meat, add salt and pepper on the other side.

Meat Shaping: How to Get the Perfect Patties

shaping burger meat


Another common mistake is made when shaping minced meat. It is wrong to squeeze the meat hard, trying to get the perfect shape. The patty should be "light”, with a slightly irregular contour, suitable for the size of the bun. Remember that during cooking, the meat will tighten quite a bit.

While preparing the other ingredients for assembly, the burger beef should be refrigerated. When left at room temperature, the fat in the meat will melt and the risk of bacteria growing on the surface will increase.

During cooking, the burger tends to swell in the middle, making the final assembly a little more difficult. A very simple trick: make a small hole in the middle.

Achieving Ideal Cooking Time

cooking burger meat

Depending on your preferences, the burger can be cooked rare, medium or well-done. Purists will always say that a burger can only be rare, browned on the outside and pink on the inside, but it all depends on everyone's preferences.

We must remember that the term "bloody” it’s not used in its proper sense - the meat does not contain blood, but only its own delicious juice.

If cooking in the pan, it is recommended to add a few drops of oil. Cooking time is 2 minutes for each side. Very important to remember: once placed in the pan, the meat should not be touched for one minute. Thus, it will caramelize and look good. It is not at all recommended to press the meat during cooking.

With a special flavor and a delicious taste, the beef burger is the perfect choice for a family evening or a friends’ gathering.

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