posted on Jul, 18 2014 @ 01:55 PM
We've all seen it — those malformed flying saucer shaped burgers that are often undercooked in the middle and dry on the edges. They don't cover the
bun, the toppings slide right off and the result is an inconsistent flavor from bite to bite. Worse yet, in an attempt to smash the bulge, some
would-be grillmasters end up with a juiceless, charred, ruffled mess.
Fear not spatula wielding brethren, the secret to the perfectly flat burger has been revealed in this
Huffington Post article
and no juice draining
pressing is required. The solution is simple, so simple that I find it hard to believe that I've never come across it before! I'm calling my father
and explaining how disappointed I am.
"We're obsessed with all the tastes going all the way to the edge," Milliken said. "The opposite of [New York's] Carnegie Deli, where the middle
bite is just a huge mound of meat. We want it to be perfectly even, for every single bite of the sandwich to have every taste in it."
To counteract the tendency of a burger to bulge out, Milliken and Feniger recommend squishing the center of the raw patty of ground beef so that it's
indented in the middle. You want to do this from both sides of the burger.
"If you form them and you make the inside thinner and the outside bit bigger, then when you cook it, it all ends up exactly the same width," Milliken
said. "Otherwise if you just do it all the same, it puffs up in the middle."
..and there you have it. The result speaks for itself:
I only grill beef burgers (and not those preformed frozen abominations) but I imagine the technique is applicable to ground turkey, venison, buffalo,
various vegan/vegetarian substitutes, etc.
Here's a little bonus from Buzzfeed: 11 Burger Mistakes Everyone Makes
"You’re not putting an indentation in your patties.")
edit on 2014-7-18 by theantediluvian because: (no reason given)
2014-7-18 by theantediluvian because: (no reason given)