73% Lean/ 27% Fat, Ground Beef
Grizzly BBQ
Barbecuing, Grilling, Griddling & In-Firm grub by a grizzled foodie
Cooking Burgers Using 73/27 Ground Beef
Here are 16 burgers, fabricated out of 73/27 footing beefiness, that I cooked on my Blackstone Griddle for a birthday party, along with caramelized onions and mushrooms. Notice how none of them puffed up. Note: these are smash burgers.
Whenever I read near cooking up the all-time burgers one tin concoct, it seems that most people use 80% lean/twenty% fat ground beef for optimal the optimal lean:fat ratio. Just enough fat to keep the patties moist and juicy, merely lean enough for the burger to stand on its own. But what nigh 73% lean/27% fat ground beefiness?
Burgers are one of my favorite foods, unabashedly so. My family and friends love them, then when they are visiting, I detect myself making them quite oftentimes. While I hold that 80/20 is a fantastic ratio of ground beef in a patty to cook upward, generally I'm buying 73/27 ground beef from my local grocery store (Grant'due south Supermarket, in southwest Virginia, if you are wondering) — they often feature it on auction for $ane.99/lb. in v-lb. family packs, so the prospect of having that much meat to throw down for the whole family for merely $10 is a game changer. Fifty-fifty more mind-bravado is that sometimes this grocery store will cost information technology, on sure days, at $.99 cents/lb., which is crazy to even think about.
A lot of people will shun that fashion of ground beefiness and pay a piffling extra for eighty/twenty ground beefiness, considering they'll consider the fat/overall collective 'weight' loss (in the mass of the meat) resulting from during the cooking of the 73/27 ground beef equally throwing money down the drain, just hither'southward the kicker: any fourth dimension you are cooking burgers with high fat content information technology is fine, because the best burgers in the world that yous can create come from not just the finished product being juicy, merely also when the burger is cooking in its ain fat. In that location is nothing like eating a burger with a crust formed thanks to the glorious Maillard reaction (acquired by overall contact from the outside of the burger on a scorching hot cooking surface) that is juicy and oh-then melt in your oral fissure good internally.
Aye, with 73/27 y'all will experience substantial fatty running out of the meat and running wild in the process, just y'all should never fear this becoming an issue. Once more, the best burgers in the world cook in their own rendered fat.
I will offer this ane caveat, though: if you are cooking burgers that feature a high fat content similar this in a skillet, particularly a scorching hot cast iron that is properly preheated for maximum chaff formation, exist wary of how many burgers you are playing into the pan. What happens is, say, if y'all are cooking 4 medium-to-big burgers in one skillet, there is going to be a ton of fat that will pool out, and when you flip the burgers, there is potential for the crust to not be the all-time. This is why I recommend buying an outdoor griddle, every bit they (Blackstone, Camp Chef, Imperial Gourmet, Blueish Rhino, etc.) feature grease drains that will remove the excessive amount of grease that covers the cooking surface. However, if y'all are limited to a cast iron skillet, two burgers at a time with some grease poured out between each melt of the batch of burgers you program on making will help assist you in your quest for making the best burgers possible.
There are, basically, 2 burger cooking methods, and one I consider superior than the others, but let's go through both:
1.) The archetype, standard patted-out burger : this is the type of burger you shape into a patty yourself. It is bully, however, merely here is what tin can pb to disaster and ultimately a burger that will exist smaller than the bun you identify it onto: when yous form the patty, no affair how much you flatten it out into a perfect circular shape, information technology is going to puff upwards as the fatty renders and the proteins contract. You tin can counteract this past making a shallow indention (the 'dimple' method) in the middle of the burger before placing it onto a hot cooking surface, nigh an inch or so wide. When making burgers this way, particularly if I'm going to be cooking them on my charcoal grills, I take also experimented with making pocket-sized slits in the burger patties with a knife along with the indention, and information technology has never failed me.
ii.) Boom burgers (the best burger method, in my humble opinion) : this is past far and away the superior method when information technology comes to making burgers. I wrote about information technology here. What you do is, instead of patting the ground beef into a patty, you lot brand a meatball out of it, and the size of the meatball is upwardly to yous, and I don't recommend making information technology too large (you tin can always make thin double-burgers on a bun). But you lightly pack the footing beef into a meatball, not forming it besides tightly and leaving it slightly loose, and later when yous identify it onto the screaming hot cooking surface, take a burger press or a cast iron press and blast it down. This does not force out whatever of the juices that you desire to remain in your burger, every bit the internal meat has not began cooking yet. What this does exercise, however, is flatten the burger out to attain maximum surface contact with the burger against the surface of the material you lot are cooking with, which will yield not only the best chaff ever but too keep the meat moist and juicy on the within. Since the burger is flattened properly, it won't have but but a few minutes to be set up to flip for a sear on the other side of the meat. The finished product is a juicy within with a delectable crust on the exterior.
While fourscore/20 may be 'superior' in a sense, because it is widely viewed as the standard for the optimal lean-to-fat content of a burger, you shouldn't sleep on 73/27 just because of the 7% higher fat content. When I've fabricated burgers, whether it is using the indention method on pre-patted patties or smashburgers, I have little to no bug with the meat puffing up during the cooking process. It may thicken up a fiddling scrap, but your worries should be far and few between.
As ever, though, the temperature of your cooking surface volition determine the quality of your burger. If your heat isn't high enough, it will be lackluster because you aren't going to create the crust that you lot desire in every satisfying bite you accept. Use these tips in this mail service and I hope y'all that information technology will change the game of your burgers.
- Follow Following
-
Grizzly BBQ -
Already take a WordPress.com account? Log in at present.
-
-
- Grizzly BBQ
- Customize
- Follow Following
- Sign up
- Log in
- Re-create shortlink
- Written report this content
- View post in Reader
- Manage subscriptions
- Collapse this bar
-
mitchellpultooper1981.blogspot.com
Source: https://grizzlytroy.com/2020/02/17/cooking-burgers-using-73-27-ground-beef/
0 Response to "73% Lean/ 27% Fat, Ground Beef"
Postar um comentário