11
Aug
Before attempting to cook your burgers. You want to do this from both sides of the burger.
Add minced onion to a bowl.
How to make thin hamburgers. Steps in Preparing a Thin Burger The first step is heating the iron pan over medium heat. Rub butter around the pan to form a coating. Divide the meat into four equal proportions shaped in mounds and season each independently with salt garlic powder or any other additive.
Add minced onion to a bowl. Step 2 Add ground beef a pinch of salt and a couple of dashes of paprika. Step 3 Mix well.
Step 4 Form a small ball roughly the size of a handball and put it onto a sheet of wax paper cover with another sheet of wax paper and squish it down using a cutting board. Place your ball of beef on a sheet of plastic wrap and then lay another sheet over top. You are sandwiching the ground beef between the two plastic sheets.
Roll the mound flat with a rolling pin about 13 inch thick or to your liking creating a thin patty. Smash down the ball until it is very thin. Cook for another minute.
Flip and top with a piece of cheese if wanted and cook for about another minute. Place in a bun with some raw onion ketchup and mustard. Warm vegetable oil over medium-high heat in a skillet or flat top.
Pour about 1 tablespoon 15 mL of the oil into the pan. Let it warm up for about 2 minutes. Before attempting to cook your burgers.
Making diner-style thin burger patties. Man this is something I never thought Id be asking. Anyhow yesterday I stumbled across a link a fellow CHer provided called McMenu.
DIY McDonalds Restaurant Recipes and quite against my nature I became very intrigued. The technique is to form the ground-beef mixture into slightly flattened balls and cook them in that shape until you turn the meat at which point you mash the ball into a thin patty. Today I show you how to make the worlds best burger.
This burger recipe has been perfected over the years. I can now proudly say that it is complete. To counteract the tendency of a burger to bulge out Milliken and Feniger recommend squishing the center of the raw patty of ground beef so that its indented in the middle.
You want to do this from both sides of the burger. Heat a griddle over medium-high to high heat. Divide beef in half and roll into rough balls.
One at a time place the beef on the griddle. Place a large non-slotted spatula on top. Portion the patties to fit the size of the intended burger bun.
The higher the fat content of the meat the more hamburgers shrink as they cook. If you use 8020 leanfat or higher make the patties slightly larger than the buns. Keep patties made with leaner meat to the actual size of the buns.
With a heavy metal spatula flatten to 14- to 12-in. Sprinkle each with 18 teaspoon salt and pepper. Cook until edges start to brown about 1-12 minutes.
Turn burgers and sprinkle with.