Hamburger Grilling 101 By Chef Tony and BBQGuys.com
Описание:
Everyone loves a great hamburger, so take a look as Chef Tony walks you through the dos and don'ts of grilling hamburgers. Learn to fix all your rubbery problems, rounded patty problems, and dry burger problems. To learn more about Chef Tony and bbq guys visit our website: http://www.bbqguys.com/
Transcript:
Hi, I'm Chef Tony Matassa of BarbecueGuys.com; a Shopperschoice.com site. In this video we'll take a close look at answers to several different questions I often get asked about grilling hamburgers. Often, grillers find their hamburgers have a rubbery or dry texture, sometimes they say their patties lack flavor, there is of-course the tennis ball patty, that swells in the center and my favorite "I want a well done hamburger, but I don't want it to be dried out"
We'll begin by fixing dry rubbery textures. When blending ground beef and seasonings, don't over-work and smash the meat. When forming patties, stear clear of over patting or tightly compressing. This includes using machinery or gadgets to smash them out. To properly form patties, lightly press down, only a couple times.
With our patties formed, we're ready to cover the tennis ball phenomenon. To prevent this, simply place and indention in the center of each patty with your thumb. While cooking the center will rise to meet the rest of the burger; instead of going all tennis-ball on you.
When considering how to make hamburgers with better flavor, a good rule of thumb is to start out with 80/20 ground chuck. If instead, you use generic 80/20 ground beef, it could come from anywhere on the cow, blended together at the same lean to fat ratio. Which can cause major inconsistencies in flavor.
Now how do we grill a well done hamburger that is'nt as dry as shoe leather? The best way I know how, is to place a small hole through the center of the patty; which will help to cook the inside, before completely drying out the outside of the hamburger.
Thank you for watching, I hope you'll give these tips a shot the next time your grilling burgers and comment back letting us know what you think. I'm Chef Tony Matassa, and remember, at BBQGuys.com, We Smok The Competition.
Everyone loves a great hamburger, so take a look as Chef Tony walks you through the dos and don'ts of grilling hamburgers. Learn to fix all your rubbery problems, rounded patty problems, and dry burger problems. To learn more about Chef Tony and bbq guys visit our website: http://www.bbqguys.com/
Transcript:
Hi, I'm Chef Tony Matassa of BarbecueGuys.com; a Shopperschoice.com site. In this video we'll take a close look at answers to several different questions I often get asked about grilling hamburgers. Often, grillers find their hamburgers have a rubbery or dry texture, sometimes they say their patties lack flavor, there is of-course the tennis ball patty, that swells in the center and my favorite "I want a well done hamburger, but I don't want it to be dried out"
We'll begin by fixing dry rubbery textures. When blending ground beef and seasonings, don't over-work and smash the meat. When forming patties, stear clear of over patting or tightly compressing. This includes using machinery or gadgets to smash them out. To properly form patties, lightly press down, only a couple times.
With our patties formed, we're ready to cover the tennis ball phenomenon. To prevent this, simply place and indention in the center of each patty with your thumb. While cooking the center will rise to meet the rest of the burger; instead of going all tennis-ball on you.
When considering how to make hamburgers with better flavor, a good rule of thumb is to start out with 80/20 ground chuck. If instead, you use generic 80/20 ground beef, it could come from anywhere on the cow, blended together at the same lean to fat ratio. Which can cause major inconsistencies in flavor.
Now how do we grill a well done hamburger that is'nt as dry as shoe leather? The best way I know how, is to place a small hole through the center of the patty; which will help to cook the inside, before completely drying out the outside of the hamburger.
Thank you for watching, I hope you'll give these tips a shot the next time your grilling burgers and comment back letting us know what you think. I'm Chef Tony Matassa, and remember, at BBQGuys.com, We Smok The Competition.
Комментарии:
flipvamp пишет: Burgers look great. When are you going to show us your famous meatball recipe?
PAMAROSHOUSE пишет: i will try these tips next time for sure
Redfox161616 пишет: you can also use an oven but I don't like it like that makes it very greasy
BBQGuys.com пишет: You absolutely can, it will just take you a lot longer to cook that same burger since you will be cooking at lower temperatures. Same goes for smoking a burger. You can do it, but it will just take a lot longer (about an hour).
HippyVeterano пишет: meeeeeeeeeeeeeeeeeeeeeeeeee
WoodsDodges пишет: I agree
BradKnowsAll пишет: Hey Chef Tony, is it possible to actually BBQ (as opposed to grilling) a hamburger? PS: great video - saved to faves!!!
lam im пишет: SUPER CHEF
yambor44 пишет: Thanks Tony!
BBQGuys.com пишет: Glad you enjoy!
Voxized пишет: For well done burgers you need to sear both sides (for me its 2 minutes each side @ 500). Then Put them on low or indirect heat and flip them once per side there. You'll have perfectly cooked burgers while still having some juice in the middle.
AmericanManification пишет: sssssssssssssssssssssssss
flipvamp пишет: Burgers look great. When are you going to show us your famous meatball recipe?
PAMAROSHOUSE пишет: i will try these tips next time for sure
Redfox161616 пишет: you can also use an oven but I don't like it like that makes it very greasy
BBQGuys.com пишет: You absolutely can, it will just take you a lot longer to cook that same burger since you will be cooking at lower temperatures. Same goes for smoking a burger. You can do it, but it will just take a lot longer (about an hour).
HippyVeterano пишет: meeeeeeeeeeeeeeeeeeeeeeeeee
WoodsDodges пишет: I agree
BradKnowsAll пишет: Hey Chef Tony, is it possible to actually BBQ (as opposed to grilling) a hamburger? PS: great video - saved to faves!!!
lam im пишет: SUPER CHEF
yambor44 пишет: Thanks Tony!
BBQGuys.com пишет: Glad you enjoy!
Voxized пишет: For well done burgers you need to sear both sides (for me its 2 minutes each side @ 500). Then Put them on low or indirect heat and flip them once per side there. You'll have perfectly cooked burgers while still having some juice in the middle.
AmericanManification пишет: sssssssssssssssssssssssss
You'll Need:
# 12oz. (325g) minced beef
# 2 medium onions, peeled and roughly chopped
# 1 small egg, beaten
# half a pint (250ml) tomato ketchup
# quarter pint (125ml) pineapple juice
# 2 tbsp. cooking oil
# salt and pepper
# 4 soft rolls, split
Procedures : # Place the minced beef into a bowl, mix in one of the onions and season with salt and pepper
# Form the mixture into 4 flat round shapes
# Heat the oil in a frying pan and fry the hamburgers for 10 minutes, turning once
# Pour the pineapple juice and ketchup into a pan then add the remaining onion and seasoning
# Bring to the boil, then simmer for about 20 minutes by when the sauce should have started to thicken
# Put the sauce in a jug to pour over the hamburgers
# Place one hamburger in each of the rolls and serv
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