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Of course, you cookhamburgers Until the cows returned home, but did you nailed the perfect grilled gallé?

If you grill this chopped beef, well, it'sfault of burger # 1. The professional leaders know that the best burgers are pan-fries or cooked on a flat grill, not on grill grills. And we bet you eat your all wrong burger, too, if you take it with thumbs on the small bun and four fingers on the top.

To correct these people and other misinterpretations of an adequate grumbled burger and to eat, we consulted the New Zealand chef and the Burger ExpertDaniel WilsonFounder of AustraliaHolestaburger Restaurants and author ofThe Burger Lab: the art and science of the perfect hamburger.

here isHow to build the burger at the best taste, according to Wilson. And for more advice,This secret grilling thing will cut your mind.

"Use the best beef you can. I prefer 80% thin and 20% turf beef
fat. The grease keeps wet meat and helps lift the temperature during cooking, which promotes the maillard reaction (browning) and caramelization, "explains Wilson." Do not adorn your beef with charges like breadcrumbs, onion And the spices. You want to taste the meat. I add that salt and pepper. "

The pre-hamburger meat that your grocery store sells can be practical, but often, it is composed of poorly quality beef remains. To make sure that you use the highest quality of the beef (reading: the best tasting), choose a cool cut and ask the butcher to grind it and hover. (We love the swirl, mandrel or chest for their fat in lean meat ratio and a delicious flavor.) You can also grind your meat at home. If you have a KitchenAid mixer, everything you need is agrinding attachmentOne of the biggest investments a burger hound can do. Make sure the attachment and beef are very cold and grind on the biggest setting to make sure nothing sticks.

You want a lean hamburger that is always delicious and juicy? To buyfourte-fed oxen. It is more expensive than conventional beef, but it naturally has fewer calories and has a more conjugated linoleic acid, a type of fat that reduces heart disease and the risk of cancer.

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For all your hamburgers to be done at the same time, they must have the same size and shape. To make sure each galette has the same size, use a food balance. And to make your meat discs the same shape and thickness, try using a peanut butter flag as a burger mold. If you want to make snack-size sliders, a small hairdresser or a masonry lid works wonderfully. And if you prefer your hamburgers, you can keep some of the fruit juices by molding thinner cakes, which will allow meat to cook faster, explains Rick Browne, author ofThe ultimate guide to grill.

It is also better to mold the burger cakes while they are always cold. Until you are ready to mold your cakes, keep your meat in the refrigerator. When you cast warm beef, fat often separates from meat, leaving you with less tasty and juicy burgers. For the same reason, if the grill is not quite ready to use after shaping your cakes, store them in the fridge.

And to make sure more of the meat collapses on your grill that stuck on your hands, immerse your mittens in cold water before molding your meat. The heat of your hands can make the sticky beef sticky and more difficult to shape in cakes.

Finally, you will want to salt meat at the last moment. Salk the meat before forming the cakes and the sodium chloride will break down protein strands, creating a dense texture closer to the sausage than the loose and tender ideal you are looking for. Always salt your hamburiers just a few seconds - not minutes-before grilling.

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Juicy burgers on a small unparalleled Squish bun are a guaranteed trip to Sog City - and maybe your dry cleanser. Keep your bread disintegrating under a grease swimming pool, do it in the toaster. Place your tomato and lettuce under the hamburger instead of up top can also act as a meat juice barrage, protecting your bun.

"The work of the bun is to keep everything together. So do not use a large bun that will master the flavor of the interior. I like brushing the bun with clarified butter, the butterfly you get when you melt the butter melting up the butter NOT salt and chip Foaming milk protein, "says Wilson." Then, the toaster in a saucepan or a flat grill until golden and crisp. This also sprays the bread, which allows the bread to compress around internal ingredients. Grillage creates a crispy barrier so that sauces and meat juces do not make the soggy bun. "

And while you cook, be sure to avoid these17 errors worst burger grilling.

"Cook your hamburger in a cast iron saucepan or a tray grid. (When grilling burgers on grilled grids, a lot of fat juice and meat juice flow.) And do not continue to return it to And again, "Wilson says. "Make sure the surface is hot amazing and leave it alone until it gets a nice caramelized crust. Turn once. If you continue to run it, all the juice will come out and you will not get. This beautiful crust. "

As far as burgers are concerned, the less you touch them, the tastier and judicice they will happen. And if you use a traditional grill, cook your hamburgers with the lid, on a sufficient heat of the average flame to give the cakes a good character, but not so much that you cook the outside before the center of the burger reaches Perfect pink.

And all you do, do not cut hamburgers to test them. Tranking Open a hamburger to look inside will give you a good indication of cooking, but it will also describe a piece of meat otherwise blank. So, do it like the benefits and use aMeat thermometer. Touch and appearance can be used as raw indicators, but ultimately, it is the internal temperature that determines the cooking of the meat.

"Use only ketchup, mustard and mayonnaise," Wilson said. "This trio adds sweetness, acidity, wealth and flavor. Put a little more than you think."

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"A slice of Cheddar is the best. The pickles are an essential part of any burger. They add the acid, which helps to counteract pregnancy meat," says Wilson. "Lettuce and tomato add freshness, supplementing the wealth of the galette."

If you go a traditional road and add cheese to the top of your hamburgers, do not wait for you to sit. To make sure it back, add it as soon as you return the hamburger.

"Take the burger by placing your fingers under the lower bun and your thumbs up, then bring it to your mouth in an arch," says Wilson. "As a young burger-eater, I found it much more natural to pick it up this way and bring it to my mouth upside down because the heaviest ingredients are usually closer to the lower bun On the top. This method also helps maintain the integrity of the lower bread, which can have absorbed some of the juices of the meat. "

And for more cooking tips, do not miss these52 hacks of changing cooking of life that will be happy to cook again.