Asian Burger Recipe - Eating Richly (2024)

FAQs

What is the perfect burger ratio? ›

What you are looking for when you purchase your meat is a good fat ratio. The golden rule of burgers is in the vicinity of 70/30 meat/fat to 80/20. Just ensure there is a good amount of visible fat.

Pan-frying: If you're looking for a rich-tasting, perfectly seared burger, using a skillet to cook your burger is the best bet. While you won't get the smoky flavor of a grill, a pan-fried burger will have a lot of caramelization and a better beef flavor from the direct heat of a skillet.

Look for the Perfect Ratio of Meat to Fat

For well-cooked burgers, go with 75% meat to 25% fat, because they'll be cooked longer and you don't want a tough burger. For most people, an 80% / 20% balance is just right. Using a charcoal grill delivers delicious flavor.

The best burgers offer a combination of tastes and textures – sweet, sour, salt – with a bit of crunch. The patty needs to be juicy, the bun soft but sturdy, and you want the meat/bun/accompaniment ratio to be even from first to last bite. Then you can add to your heart's content.

Cooking Your Burgers

The 5-6-7 rule is basically as follows: Rare burgers only require around 5 minutes on each side. Medium-rare burgers with a red and warm center will take about 6 minutes on each side. Medium-done burgers usually require approximately 7 minutes to achieve that pink, warm center.

It's usually ground chuck at a ratio of 80% lean beef to 20% beef fat. That ratio is ideal for making homemade burger patties because it has enough fat to keep the burgers moist without falling apart or causing flareups on your grill.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness. Cook for 90 seconds to develop a crust on the first side of the bottom.

Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done.

McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor. We add salt and pepper to our burgers when they are cooked on the grill at our restaurants to bring out all that great beef taste. * Weight before cooking 4 oz. (ea.)

What is the best skillet for burgers? ›

Burger chefs and aficionados can likely agree on one thing—a cast iron skillet is the best tool for making diner-style smash burgers at home. The key to a great burger is the Maillard reaction: this is the chemical process that gives well-browned foods their delicious flavor.

Get the meat to fat ratio right

It's literally the most important aspect of a good burger. Ideally your meat will have an 80 percent meat to 20 percent fat split – that's the magic ratio for burgers that melt in your mouth without falling apart in your hands.

Great burger restaurants use high quality ingredients. Sauces and other ingredients have lots of flavor that can make up for less flavorful low quality meats, making it tempting to cut corners. However, using good meat and the right spices can enhance every burger even if it's lathered in a million flavorful sauces.

The less you handle your ground meat, the better. Mushing it causes the proteins to get worked up, and that makes your burgers less tender. So for the best burgers, don't do ANYTHING to it before you shape the meat it into patties. Don't dump it in a bowl to add seasoning — not even salt and pepper — and mix it around.