Well, I proved out my theory...for great burgers -really juicy, flavorful burgers- use unthawed, quality ground beef!
I fried a burger on our gas stove using the same 93/7 ground beef that had been unthawed for 3 days. The temp was med/high heat so not quite as hot as the grill test. Same salt & pepper, same slightly toasted bun with ketchup, mustard and pickles. And...I ate the same delicious burger; juicy & flavorful! I do like the flavor on our gas grill better, but this burger still rocked!
This is Berri Berger reporting for Twin Cities Burger Blog!
Monday, April 11, 2011
Tuesday, April 5, 2011
Home Berger Test
Still being perplexed by Main Street Bar & Grill's burger looking sooo good, but not coming through on taste, I did a Home Berger Test last night:
1) I unthawed the burger (IBP USDA 93% Lean Ground Beef)
2) I rolled and patted out a 1/3 lb burger
3) I sprinkled salt & pepper on one side (Penzeys sea salt and and ground Tellicherry Indian Black Peppercorns)
4) I placed the burger in the center of a hot, 500F gas grill.
5) After 4 min, I turned the burger, and sprinkled the cooked side with salt & pepper
6) After 8 min total, I removed the burger
7) I placed the burger on a slightly toasted plain bun with ketchup one one side, mustard on the other and pickles.
8) I took one bite and new it was a WINNER!!! TENDER, FLAVORFUL & JUICY!!!
Ok, so now let's break this down. What could the difference be?
1) quality ground beef that's cooked raw, unthawed
2) perhaps I have a special patting touch ;-)
3) love Penzeys, but I don't think the salt and pepper used made a difference
4) open flame grill
5/6) cook time - I like my burger pink/red and warm in the center, but I've had burgers with no pink inside that are still juicy with great flavor
7) I learned that I don't need a fancy bun or the lettuce, onion or tomato for a yummy burger
It seems to me that the most important part for the perfect burger is to start with raw ground beef (not frozen patties) of a certain quality. The next significance may be the cooking method - I'll do more Berger Testing.
Stay tuned burger lovers...
This is Berri Berger reporting for the Twin Cities Burger Blog!
1) I unthawed the burger (IBP USDA 93% Lean Ground Beef)
2) I rolled and patted out a 1/3 lb burger
3) I sprinkled salt & pepper on one side (Penzeys sea salt and and ground Tellicherry Indian Black Peppercorns)
4) I placed the burger in the center of a hot, 500F gas grill.
5) After 4 min, I turned the burger, and sprinkled the cooked side with salt & pepper
6) After 8 min total, I removed the burger
7) I placed the burger on a slightly toasted plain bun with ketchup one one side, mustard on the other and pickles.
8) I took one bite and new it was a WINNER!!! TENDER, FLAVORFUL & JUICY!!!
Ok, so now let's break this down. What could the difference be?
1) quality ground beef that's cooked raw, unthawed
2) perhaps I have a special patting touch ;-)
3) love Penzeys, but I don't think the salt and pepper used made a difference
4) open flame grill
5/6) cook time - I like my burger pink/red and warm in the center, but I've had burgers with no pink inside that are still juicy with great flavor
7) I learned that I don't need a fancy bun or the lettuce, onion or tomato for a yummy burger
It seems to me that the most important part for the perfect burger is to start with raw ground beef (not frozen patties) of a certain quality. The next significance may be the cooking method - I'll do more Berger Testing.
Stay tuned burger lovers...
This is Berri Berger reporting for the Twin Cities Burger Blog!
Subscribe to:
Posts (Atom)