The pinker the middle is, the rarer the burger is. This is better and probably safer than guessing, but the downside is that it can lead to having at least one semi-mutilated "test" burger that has lots of slices in it. It will still taste good, but it may not look great. The third method is the so-called "finger test. But if you can learn how to do it, it's a neat trick for showing off at barbecues and means you don't have to carry around a thermometer.
For this method you press a clean finger onto the meat and gauge how done it is by how firm it is—the firmer, the more well done. And for a handy point of comparison, you use the pad of flesh on your hand beneath your thumb. Here's how: Hold your left hand up, and use the index finger of your right hand to press on that pad of flesh.
This is roughly the firmness of raw meat. Now touch your left thumb and forefingers together and touch that pad of flesh again. It's gotten firmer! The pad is now the firmness of rare meat. Touch your left thumb and middle fingers together, and it's the firmness of medium-rare meat. Touch your left thumb and ring fingers together, and it's the firmness of medium-well meat. And if you touch your left thumb and pinky together, the pad is the firmness of well-done meat. As you can imagine, it takes a little bit practice to get this right, and it's not nearly as accurate as a thermometer, or even as simply cutting open a burger and looking.
We find that, typically, you need to go through a lot of burgers before getting the hang of it. But if you're in a pinch, give it a try! Country Life.
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Thank you! Juicy Homemade Angus Beef Burgers. Jump to Recipe Print Recipe. Cook your juicy Angus Beef Burgers in the oven instead of frying it. Healthier, juicier, and more delicious alternative! Course Appetizer, Side Dish, Snack.
Cuisine American. Keyword beef burgers, beef burger recipe. Prep Time 15 minutes. Cook Time 30 minutes. Servings Toppings: sliced tomatoes sliced pickles sliced onion lettuce mustard or ketchup. Instructions In a bowl, mix all ingredients except the toppings. Line your baking sheet with parchment paper. Place a cooling rack on top of it. Form small balls then flatten them. Arrange them on the oven rack, at least an inch apart.
Read the burger temperature guidelines according to preferred doneness. Share on facebook. Share on twitter. September 15, 1 min read. Season both sides of each burger with Caribeque Big and Bold Beef Throw patties in fridge or freezer to firm up Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush oil over each side of your burgers Grill the burgers 3 -4 minutes per side for medium-rare or until cooked to your preference Top with the cheese and any toppings of your choice and enjoy Different flavorings: Instead of or in addition to the onions and Worcestershire sauce, try stuffing the burgers with things like fresh minced herbs, barbecue sauce, cheese, olives, tomatoes, bacon, mushrooms, or any of your favorite toppings MAKE AHEAD: The burger patties can be seasoned, shaped, and refrigerated for up to 1 day ahead before grilling.
Let the patties sit at room temperature for 20 to 30 minutes before grilling to take the chill off.
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