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Do hamburgers seem to be something that should be simple, what is its strength to cook these costal discs? Between somewhat,nail the perfectBurger May even elast the most seasoned home stove. Make the galette too thick and you risk biting into a raw mess. Leave it on the heat too long, and it will end up dry. And a series of other things can go bad, too.

But do not be afraid! We are here to help you avoid these common burger mistakes so that you can do home burgers who are as delicious as those of your favorite restaurant. With thoseburger tours On site you will have the best choice this summer. And for more cooking tips and revenue ideas,Sign up for our newsletter for daily recipes and new foods in your inbox!

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The secret to make juicy hamburgers at home is everything in the meat. You will wantForm the cakes by hand, rather than buy preformed cakes. (Bonus points if you grind the meat yourself, too!) The other big big burger you want to respect isLeave your meat will come to room temperature Before throwing it on the grill. If the meat is still cold in the refrigerator, it will not cook as uniform.

What else do you need to knowjuicy hamburgers? We asked two chefs to share the most common burger mistakes that people do and how to avoid them. And we will not leave you in the dark: you will also find easy solutions to all your grilled problems, including how to build a better hamburger.

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These pre-manufactured cakes at the store may seem tempting as a shortcut, but you will want to pump the brake on the purchase of a package. They are not necessarily made with the highest quality meat, and you will leave the seasoning at random.

How to repair it: Make a hamburger with the right amount of fat and flavor, Cory Harwell, head ofCarson's cuisine In Alpharetta, Georgia, suggests a mixture of beef. "I recommend a chopped beef mixture from your 75% mandrel floor to the ground, with 15% soil chest and 10% ribs on the ground," he says. This guarantees a good amount of fat, which translates into more flavor.

And for more cooking tips, do not miss these20 tips for making perfect hamburger.

We get it: You are busy and you want to go to cooking. It is logical that you would like to start cooking your cakes directly out of the fridge. But before throwing your cakes on the grill or stove, let them come to room temperature.

How to repair it: Be patient and leave your meat rest outside the refrigerator for a few minutes. "I like to leave the meat reach the ambient temperature before cooking," says Harwell. "This ensures that there is less than one shock when placed on a hot surface for cooking." The meat will also cook more uniformly. Do not leave them too long, but about 15 minutes is all you need.

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Some people like mixing their burger meat with eggs or breadcrumbs, thinking that it will keep the meat together. But Harwell is very succinct when it comes to this question. "Please, do not use a binder when you do hamburgers," he says. "This makes it more than a meat meat than a hamburger."

How to repair it: Leave the workbook behind! All you need to make a burger is beef and seasoning. That's it!

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Nobody wants to bite in a hamburger that tastes bland. Do not remember when it comes to seasoning your cakes. Not only should you make sure enough salt and pepper, but you should also make sure that you are using these condiments correctly.

How to repair it:General season - Only after formed the cakes. "When you season the meat, make sure to form the galette before addingCoarse méritine kosher salt and black pepper, "says Derek Wolf, passionate fire cooking and owner ofOn the cooking of fire. "The salt extracts the moisture of the meat and leaves you a dry galette. Adding salt just before you cook can help you guarantee a beautiful juicy burgaway full of FL AVOR."

"Most of the people of the season season of their cakes. Be liberal with salt and pepper and the upper season above the galette so you even get a blanket," says Harwell. We do not suggest that you allocated fullySalt Bae While seasoning your burgers, but sprinkle the seasoning from the top above is a useful technique that will give you delicious tasting hamburgers.

It is natural to sprinkle a pinch of table salt on the chopped beef when you do hamburgers. But Dino Debell, executive head and partner ofAllen Burger Venture In Buffalo, New York, says that the use of table salt instead of kosher salt when hamburgers are a big mistake.

Why should you use kosher salt? The flakes are bigger, which means there is a greater density of flavor added to the meat. The table salt flakes, on the other hand, are smaller and dissolve quite quickly. These big flakes of kosher salt are perfect for eliminating moisture in meat, which makes these burger cakes even more Juvenien.

How to repair it: Invest in a quality kosher salt and season these cakes with perfection.

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Have you burned your hamburgers while cooking? The culprit is probably an uneven thickness. While the shape of the galette does not matter, the thickness does it.

"You really want to make sure that the cake is a uniform thickness, a uniform thickness, otherwise it will not cook properly, which can cause a burning outside and under cooked inside," says Dell.

How to repair it:"Flatten the cakes by pressing them with a brusting press," says Wolf. "If you do not have a burger, try, then try pressing two plates or two cutting boards to get this touch of burger. Fun Board: If you are looking for Double Burgers Battery, Make sure you have any Thin cakes, or you will have a very big hamburger! "

You can also try this Harwell board: put a small footprint in the middle of the galette once it is formed, and that will prevent the pancakes from swinging during the cooking process.

When you do hamburgers, it is important to remember that the meat loses the volume during cooking. This means that when you shape your galette, you must explain the withdrawal and make cakes that seem larger than necessary.

How to repair it: Harwell suggests fighting the narrowing of the cake by making your galette about one thumb wider than bread. In this way, when the burning hamburger, it is always perfect for any bun that you put it.

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Cooking hamburgers on a court grill are emblematic, but it's not necessarily the best way. Harwell and Debell prefer to cook their burgers on a flat surface at home, especiallycast iron. "I think the heat of heat searie, taking advantage of the maillard reaction [caramelization] is the best way to go," says Harwell. Debell says use a copious amount of butter on the pan to help glue, and of course, flavor.

How to repair it: Do not be afraid to cook hamburgers inside! "Hamburgers are simple to do on a hob, with the good seasonings and fillings," saysClaudia Sidoti, head of the case and developer of recipes toHellofresh. "A little seasoning can go a long way to bring out the best flavors."

"Sprinkling olive oil in a high heat pan," Sidoti said, adding that cast iron melting is your best choice. "Once it becomes beautiful and warm, and the heat is uniformly distributed, it will deliver on these grill brands that you hope."

After crossing the trouble of doing hamburgers, it may be tempting to throw them on any old breads. But it's a mistake, as an important role play. So do not reach any packet of buns at the grocery store!

How to repair it: The soft pilky breads are the best, according to Harwell. They taste good, the more pleasant they are chewing when you take a bite of your hamburger. Think of rollers of potatoes or eggs, which have the right texture for your hamburgers.

"The greatest reason that people see problems with hamburgers holding the rest, it's because they did not choose a big bread that corresponds to the hamburger," says Dell. "The wrong size, a bad quality bread, etc. That's why you buy good breads: hold up hamburger and all the ingredients."

And for more advice, here isHow to grill perfectly hamburgers.

The food continues to cook once the heat removed, a process called residual cooking. It's easy to forget during the cooking process, but keep it in mind can make a huge difference with your hamburgers.

"You can look like the temperature you want now, but it will rest and continue cooking, and you can end up with a more too cooked hamburger that you would prefer," says Dell.

How to repair it:"Allow the beef cake to rest at least a few minutes after cooking. Some blood and fruit juice will flow, keeping the bread from becoming soggy," says Fabrice Poigin, culinary directorKing's fish house.

Harwell suggests using a thermometer and pull meat when five to 10 degrees before the desired temperature. When this is the case, remove it from the cooking surface and let it finish cooking and rest.

"Rest is very important when you grill a hamburger. As [with] most meats, giving your hamburger the chance to rest allows all deliciously franchise juices to collect and replenish throughout the mouth. of the galette, for a true concentrated juicy flavor, "says Patrick Ochs, executive head forInk Entertainment USA. "The smaller the Burger Galette, the less time to rest. For larger cakes, you should allow the hamburger to rest up to 6-10 minutes."

There is no bad way to build your hamburger, but when it comes time to build your hamburgers, it is important to put lettuce on the bun before the galette. Lettuce acts as a barrier between bun and galette (and other ingredients), keeping it to become too soggy.

How to repair it: "I use iceberg lettuce and place in front of the little bun," says Harwell. "In this way, the cup of lettuce catches some of the natural drops. I put vegetables under the cake and cheese on the top."

When you form your cakes, you must be gentle with the chopped beef. Meat packaging together too firmly to form the cake will cause a hamburger difficult to chew. For a juicy and tender hamburger, gently bring the meat together, now a little. This may seem counter-intuitive, but it will be worth it when you run the teeth in the perfect burger.

How to repair it: You do not need to put the meat in a bowl to add the seasoning. Do not mix seasoning in the burger mix - just add it to the top before cooking your cakes.

There is no bad way to adorn your hamburger, but try not to go to the sea. "The problem ensures that you are not too gimmicky ... Try to keep it authentic," says Dell . "Paste on good quality ingredients and you will not need tons of condiments - a good quality beef and bun are going a long way."

How to repair it: If you want your burger shining, choose some trimmings and let the burger do the rest.

"The balance is the key to any hamburger," says Ochs. "Based on the condiments, the products and the meat you decide to put in your Burger, you must remember to keep a balanced report of all the ingredients. I tend to make my burgers with the following ratio: 50% of Bread, 30% Patty, 10 percentage of products, five percent cheese, five percent sauce. Hamburgers are supposed to be simple and fresh. You want to be able to taste all your ingredients in each bite. "

Cooking hamburgers can be Denisy. If you do not cook the burger long enough, it will be believed inside, which puts you at risk of bacteria causing a disease. If you go beyond, you find yourself with a hard and dry disorder. Nobody wants to bite in a washer of hockey!

How to repair it: The best thing to do to ensure a cooked hamburger is to buy aInternal thermometer. TheUSDA recommends An internal temperature of 160 degrees Fahrenheit for chopped beef.

An internal temperature of 125 degrees Fahrenheit denotes rare, while 130 degrees Fahrenheit will make a medium-rare hamburger. Prefer your meat more made? For the middle, cook until the meat reaches 140 degrees Fahrenheit; For average wells, aim at 150 degrees Fahrenheit; And for good done, leave the galllet on the grill or pan until it reaches 165 degrees Fahrenheit.

If you have seen people pressing on their hamburgers while cooking on TV, do not try it at home. By pressing your hamburgers, you press their juice. You may want to put pressure on your burger will accelerate how cooking it will cook. However, Daniel Stramm, executive head atWolfgang washer In the city center of Summerlin, Las Vegas, warned against her. "This allows all the flavors you have developed through the flowing of seasoning in your coals, causing a spark, who in turn put a carbon taste in your hamburger," he says.

How to repair it: To maintain this juthiness, simply place hamburgers on the cooking surface and return them once during the cooking process. And be sure to avoid tilting too early, so hamburgers are blocked in the grill.

"Resist the urge to go back or sting and push to your cake while he cooking. This can then eliminate moisture from meat," says Chief Tamra Scrogs, Director of Food Culture toSizzler. "At most, you should cook your hamburger for at least three to four minutes on each side, depending on the cooking you are targeting."

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"Nothing is worse than hamburgers stick to the grid grid when you try to send them back," says Wolf. "Most people think that hamburgers are so juicy that they release the grid very easily. This is not always the case."

How to repair it: "Make sure to clean your grid grid before cooking," says Wolf. "Preheat the grill so that the heat deposits some of the previous residues. Take a grill grill and brush it as much as possible. If the grid is really dirty, add it to the brush and put it on the grid (Be careful with oil and fi re!). Fun trick: Clean your grill immediately after cooking while it's still hot so that you are ready to start cooking at your next garden grill! "

"Do you already have a hamburger that is too cooked outside but not just inside?" Request to Jose Icardi, Executive Chef and Creator Concept of Roor Club South Beach's Beach's BeachDiez y Seis. "In this case, you may have put your galllet on the grill before it is easily hot."

How to repair it:"One of the biggest mistakes that people earn consists of putting the galllet on the grill before reaching the right temperature. It's not because the fire is happening, does not mean that the grill is ready to Being used for cooking. You want to make sure that the grill or saucepan is hot before launching the cake, then, of course, let it cook before turning around, "says Iconardi.

Now that you know these burger tips at your fingertips, you will prepare delicious hamburgers at home in no time.

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