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Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties. Bake the burgers for 10 minutes, flip them, then bake for an additional 5-10 minutes, pulling the burgers out of the oven when they reach your desired temperature, according to a meat thermometer. The third-generation butcher recommended using high heat and a shorter cooking time.
And there you have it, burgers really are that simple. Discover the secrets to creating burger perfection. As Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home.
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When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac. Whether you choose to cook outside or cook inside, these are the ingredients and prep steps you’ll need to get sizzlin’. Don’t spend too much time on the hottest part of the grill.
By the episode’s end, even the most icy-hearted of viewers will get choked up. Seeing how each Belcher selflessly helps one another through their dilemma is the perfect medicine for merry malaise. And it all peaks in one big, suspenseful climax with a huge emotional payoff, all in just 20 minutes.
Grilled Potatoes with Bacon-Ranch Sauce
If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you need to try the stovetop method. Just the kind of burger you’d normally pay big bucks for at a restaurant. Today I tried an experiment, whereby I added in finely diced onion, tomato sauce and English mustard, to see if I can negate the need for adding them after cooking. I'm sorry but I have been adding fresh herbs and spices for years because I didn't know not to but there again I am only folding the ingredients together, not pounding them. After flipping them, you can either test the burger by poking at it (this will come naturally with practice, but it's tricky to do at first!) or by using an instant read thermometer. As soon as you flip the burgers, add the cheese if you're into that.
And though this episode is just as funny as the 10 that preceded it in past seasons, this one is sure to leave you in a puddle of happy holiday tears. Our Staff is also exactly exhorted, to ask after the fist few bites, if the cooking setting and everything else is perfect. Outdoor seating on the roof in the summertime. For Moroccan burgers, add chopped coriander, ground cumin and a dollop of harissa paste to lamb mince. Serve burgers on buns with toppings as desired.
Grilled Herb Potatoes
Grab a big bowl and add the ground beef to break it up a bit, being careful not to over work it. Divide the meat into four even portions by marking an “x” in the meat, as pictured above. If you want to get more exact, place a piece of plastic wrap over a kitchen scale and weigh each portion of meat (they should each be ¼ of a pound). Learn how to make hamburgers on the grill, on the stove, in the oven or in an air fryer for the juiciest patties you'll want to make over and over again. Don’t press down on the patties with your spatula as they’re cooking. It will just make you lose those tasty juices, leading to dry burgers.
Since pan-fried burgers take a lot of direct heat, this promotes air-flow and cooks the burger more evenly. It’s one of our favorite burger tips from a former restaurant chef. Then cover and place the burgers in the fridge. Get your hands a little wet with cold water to prevent sticking, pick up a portion of ground beef and roll it gently into a ball. Then, carefully flatten the ball into about a 1-inch thick patty, pess a slight divot in the middle of the patty and place it on a clean plate. The divot will help prevent the burger from shriveling while it cooks.
Even if you prefer your burgers well-done, burgers will be ready in 10 minutes tops. Cook any longer and that’s when you wind up with dry, crumbly hockey pucks, no matter how diligently you followed the advice given above. If you don't have bacon fat on hand, cook up a few strips of bacon before cooking the burgers. Bacon on burgers is obviously a magical combination, and cooking your burgers in bacon fat makes them 800% more magical. Decide what size burgers you want and split your ground beef into equal amounts.
(We normally make 4 burgers from 1 pound of beef.) I just eyeball it and break it up with my hands, though you can use a scale if you're feeling scientific. Once it's divided out, make a ball from each portion - just gently roll it in your hands. Cover and cook 6 to 8 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 160 degrees F . Once again, Bob’s Burgers deftly captures the chaos we all unwittingly get into at one point or another during the holidays.
But all of the reasons these holiday episodes are so beloved have culminated in the latest Christmas episode, which might just top them all. "Don't add salt to the ground meat before it's shaped, it'll draw the liquid out of the meat leaving you with a dry burger. Instead sprinkle the outside with salt as it cooks," adds Cassie. Then, carefully place them on the grill and let the burgers cook for 3-5 minutes per side, depending on how well done you want the burgers to be. If you want cheeseburgers, add a slice of your favorite cheese to the burgers in the last minute of cooking and cover with the grill lid to help it melt. Preheat your gas or charcoal grill to medium-high heat, double-checking that your grill grates are clean.
Meanwhile, toast your buns, if you’d like, on a skillet. Then, shape your patties according to the all-methods instructions. Lightly grease a baking sheet with butter or oil. Once your grill has gotten up to temperature, remove the patties from the fridge and liberally salt and pepper each side. If you want a cheeseburger, slice the cheese thinly and place it on the burgers when the patties are almost ready to come off the grill. Hamburgers can also be cooked on a stovetop, on a grill pan, or in an oven.
Some people like to add an egg to hold the patties together and breadcrumbs for texture. Another alternative is to add barbecue sauce for texture and taste all rolled in one. If you use more fat, it will just drip off the meat and cause fire flare-ups; less and the burgers will be dry.
"Chill your burgers for at least an hour before you cook them," says senior food editor Barney. "This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking. Lay them on a tray in the freezer and once they're frozen, pop them into freezer bags to save space.
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