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Laura Rundle is asking: (1 answer)
How to make a juicy hamburger. I heard you can thumbprint the burger and put worsted hire sauce in the print. Sorry about the spelling

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Last updated: Jun. 22, 2014 3:57 pm
Posted: Jun. 20, 2014 6:31 pm
 
Answered by: Patty Cakes
Jun. 20, 2014 6:40 pm
Hi Laura, there is SO MUCH info huh? Makes ones mind kinda loopy after a while:) 1st, handle the hamburger as little as possible, 2nd, do NOT press, squish down you hamburger patty! It drives me Cra Cra when I see it done on TV! As far as the thumbprint, that is so you don't get a hump in the middle. I use 80% 20% fat hamburger, gives you juicy burger but not Too much fat.Hope this helps you:)
Comments:
Connie-O
Jun. 20, 2014 6:48 pm
Agree with PC. As for worchestershire sauce, better to mix a little in with the meat than put it in a dimple on th top of the patty.
 
chairlifter
Jun. 20, 2014 6:59 pm
Hi Laura. A couple ideas for you. One, more fat makes meat taste better, so "adding fats" is never a bad idea. Try beating a half cup or so of full fat sour cream into your meat mix, and see where that lands you (It works!) If you want to stay away from fats, then you grind ice up to "chips" and mix that into your meat, and cook fairly immediately (I like to pre-mix my burgers, and put them in the fridge, which doesn't work so well with ice chips) Square the edges, so your patties don't get burnt on the edges. The little 'dimple' in the middle assures you that the middle gets cooked as fast as the edges; a 3/8" 9mm hole in the middle will tell you when to 'flip' (when it fills up, it needs be turned) Adding fine diced but fatty bacon gives some great results as well. "Burger 101"
 
Koriekiss
Jun. 20, 2014 7:57 pm
how does making it square make it less likely to get burnt? Just curious as I've seen this written before and don't get it.
 
chairlifter
Jun. 20, 2014 9:08 pm
Hi Koriekiss If the edges of the patty are tapered, the edges get burnt (and if you don't 'dent' the middle, it all puffs up and makes things even worse) Pre-fab burgers don't seem to suffer from this (I'm not sure why), but making them yourself, this is a consistent issue, that needs some attention.
 
Jun. 22, 2014 3:57 pm
I think most people have their BBQ turned up too high and meats tend to char/burn rather then evenly cooking. Use a low setting or if possible raise the grates up higher. We don't care for the taste of worchestershire sauce, so I never use that. Use a meat thermometer to tell when they are done to the proper internal temp. You really can't tell if done just by looking at them. Make all of the patties the same size/thickness, so they all get done at about the same time.
 
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