Text 22652, 73 rader
Skriven 2007-11-12 18:03:00 av JIM WELLER (1:123/140)
Ärende: Burgers 5
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     Title: Grilled Hamburgers By Adam Kuban
Categories: American, Sandwiches, Groundmeat, Beef
  Servings: 4

  1 1/2 lb 80% lean ground chuck
      1 ts table salt (or to taste)
    1/2 ts ground black pepper (or to
           taste) 
      4    buns* and desired toppings

About the fat -- 85% lean is the absolute maximum you'll want for
making hamburgers (I usually use 80%). Too little fat and your
burgers will be dry, flavorless, and fall apart. You definitely do
*not* need egg or bread crumbs to make hamburgers. Those are for
making meatloaf. We wholeheartedly agree: Fat = juicy. And fillers
distract from the taste of the beef. On one of the handful of
pleasant days we've had this spring, this reporter fired up the
grill for the first time (see above photo). I used 80 percent lean 
beef, grilling my burgers to medium. Here is the recipe I follow:

GRILLED HAMBURGERS

Prepare the grill: Light about 6 pounds charcoal. Preferably
hardwood charcoal ignited in a starter chimney. Let coals burn until
they're completely covered with a thin coating of light-gray ash,
about 30 minutes. Spread coals evenly over grill bottom, place rack
on grill, and heat until medium-hot (hand can be held 5 inches above
grill surface for no more than 3 or 4 seconds).

While coals are firing, break up meat with hands in a medium bowl.
Sprinkle salt and pepper over meat, and mix lightly with hands to
distribute seasonings. Divide beef into 4 six-ounce portions. Gently
toss one portion back and forth between hands to form loose ball.
Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in
diameter. Gently press center of patty down until about 1/2-inch
thick, creating a slight depression in each patty; repeat with 
remaining portions of meat.

Grill patties, uncovered, without pressing down on them, until
well-seared on first side, about 2 1/2 minutes. Flip burgers with a
metal spatula (not tongs or a fork), and continue grilling about 2
minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for
medium. If making cheeseburgers, add cheese slices to patties
immediately after flipping. About a minute before removing burgers, 
place buns on grill face open to toast. Serve burgers and buns
immediately, with desired condiments and toppings.

There you have it. The basic recipe. Going beyond basics, I like to
brush melted butter on the buns before toasting for an extra tasty
result. Oh, and what's that indentation for in Step 2? I learned
this trick from coworkers. The burger usually gets crisper and
thinner at the ends due to fat loss during cooking. Making the ends
thicker, therefore, leads to a more evenly shaped and evenly cooked
patty.

* I prefer "Big Marty's", which are soft and delicious sesame-drenched rolls 
from Martin's Famous Pastry Shoppe.


From: A Hamburger Today At Serious Eats
 
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Cheers

YK Jim


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