Food Making a Perfectly Juicy Takeout-Worthy Burger At Home Is Easier Than You Think

19:51  16 may  2018
19:51  16 may  2018 Source:   realsimple.com

How to Become a Burger Scholar

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Learn how to make perfectly round burger patties every time! This 10-second tip will transform the way you grill for good. “The secret to this mad genius tip is these simple takeout container lids.” This makes it easier than searching around your cabinet for the right lid.

a plate of food© Dinnerly

No grill? No problem. Once you learn how easy it is to make crispy-edged burgers in a regular skillet, you may never fire up the grill again.

You don’t have to wait until grilling season to enjoy a juicy take-out-worthy burger at home. In fact, grilling a burger to your preferred doneness can be pretty tricky. You have get the coals right, the thickness of the patties right, and the timing just right. Too often I’ve been served a burger that looks more like a meatball on an oversized bun than the crispy-edged patty I crave.

Enter the smash burger method—a thin patty with crispy, craggy edges, that you put on a hot skillet or griddle until just cooked through, then serve on a soft toasted bun with special sauce and pickles. It's like getting to enjoy my favorite fast-casual burger, but without standing in insanely long lines. Smash burgers couldn’t be easier to make at home. Just keep these tips in mind:

This One Trick Will Make Your Burger Taste So Much Better

  This One Trick Will Make Your Burger Taste So Much Better If you’re still struggling to perfect your burger game, then listen up.&nbsp;If you’re still struggling to perfect your burger game, then listen up. This trick might be the missing piece you’ve been looking for in your quest to become a grill master, and it’s all about an ingredient you probably overlook every time you’re making burgers: Not the lettuce and tomato, not the ketchup or the mustard, but the bun.

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Your options of what to make burgers with are unlimited but for a start, check out these 10 Vegetables You Can Make Burgers It may sound intimidating to make your own pizza at home but it’s really easier than you think . Then forget about takeout and Make These 20 Chinese Dishes Instead.

Pick The Right Percentage

No matter what type of burger I’m making, I use ground chuck. That means the beef contains 20 percent fat (versus ground sirloin which generally contains about 10 percent). The added fat keeps the meat moist and juicy no matter how I cook it, but especially when it gets cooked all the way through.

Don’t Worry About Pretty Patties

Instead of shaping your ground beef into tidy patties, gently form the meat into loose portions, using about 6 ounces per burger. They don’t have to be perfect either: those loose edges are what create the crispy fried bits and pieces that poke out from the bun and keep me wanting more.

Put On The Pressure

Conventional burger-cooking wisdom posits that you should avoid putting pressure on your patties as they cook. Why? Because that forces fat and moisture out of the burger and, if you’re grilling, onto the hot coals, which creates smoke, which can overpower the flavor or your beautiful handcrafted burger. But, when cooked in a skillet, the smashed burger fries in its own drippings and soaks all of that deliciousness back up. Use a wide spatula to press the burger firmly into the skillet until it's about 5-inches in diameter. Cook until the outer edges are brown and crisp. Season with salt and pepper, flip, and continue to cook on the other side until just cooked through.

We Tried Shake Shack's Beet and Black Bean Veggie Burger

  We Tried Shake Shack's Beet and Black Bean Veggie Burger <p>The new burger lands at Shake Shack tomorrow. Here's why even meat lovers will want a taste.</p>Deeply devoted fans of Shake Shack like myself (have you tried the chili fries? You have to, right now if possible) understand that the chain has mastered fast food burger magic. The combination of the pillowy bun atop the crispy, but still juicy beef patty, capped by the crunch of pickles and onions, makes it one of the best burgers out there at the moment. Biting into a burger that combines all those mouthwatering elements is an experience vegetarians deserve, and Shake Shack plans to deliver.

Incredibly juicy , crunchy, and perfectly paired with the soft and fluffy brioche. Probably one of the best sandwiches I’ve ever made . It's easier than you think to make an utterly delicious corned beef brisket at home . Let's do it. Bread.

In this video, Fred demonstrates how to avoid both of these pitfalls and make the Classic Ultimate Hamburger better than you ever thought possible. You don’t need to make these perfectly round–if they are, that’s a sign you ’ve over-handled them. One easy way to shape the burgers is to use an

Top with cheese if you like (just cover the skillet for a minute to help it melt) and serve on toasted buns with lettuce, tomato, and a little special sauce. Get the full recipe here for the smash burger and fries!

Related video: Why You Should Grill in a Cast-Iron Skillet

Stop Calling That Juicy Steak ‘Bloody’ – Here’s What It Really Is .
You can be forgiven if you think that the pinkish liquid that makes a rare steak “juicy” is blood. We tend to call a rare steak “bloody,” after all, so it’s not exactly a stretch to think that the red liquid that drips out of your steak when you cut into it is blood. It’s also a great way to make people squeamish about eating a steak that’s anything less than well-done: “I don’t want to be eating all that blood!” Well, we have news for you: Even a completely raw steak contains no blood.

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