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Recipe Blog - thebroadroom.net: September 2005
Hamburgers (juicy)
posted by Colleen Shirazi,
Wednesday, September 14, 2005
at 11:03 AM (Pacific)
I don't make hamburgers often, but last night it occurred to me what the secret to juicy hamburgers actually is. It has to do with carefully watching the pan while you're cooking them. They overcook very easily so if you're making lots of them at once, you have to monitor the burgers constantly.
Also...imo, using super fatty ground beef doesn't work either. For some reason, all you get is a pan full of fat and a bunch of tiny shrunken burgers.
Imo...use the same recipe for hamburgers as for the ground beef kabob, except, don't use baking soda. So it would be as follows:
Ground beef that's at most 12% fat
1 onion
Salt and pepper
As in the kabob, grate the onion using a food processor. Place the grated onion in a double layer of cheesecloth. Squeeze out and discard the onion juice (or use it, if you have some use for onion juice). Mix the squeezed-out, grated onion into the ground beef with your clean hand along with salt and pepper until thoroughly combined.
Make your hamburgers...make them as flat as you can. Slap them and pat them out until they're quite flat. The reasoning here is that they'll cook faster and more evenly, and they'll shrink less (or at least look less shrunken).
Cook your burgers in a frying pan over fairly high heat. The idea is to brown them and cook them at the same time. Watch them as they're cooking. You can poke a burger with a small sharp knife. As soon as its juices run clear, not pinkish, the burger should be done. Lift it out of the pan and put it on a warm plate.
 
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