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Juicy Homemade Burgers

By • September 20, 2012 • 2 Comments

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Everyone loves a tender and juicy hamburger. Whether grilled or pan fried, topped with cheese or on a toasted bun, Americans cannot seem to get enough of this famous food. But like good cooks, we know that homemade is the way to go.

So when we found out that America's Test Kitchen was introducing a new cookbook titled "The Science of Good Cooking," we knew they would have a few tricks up their sleeves. And so, we meet the ultimate homemade burger. Making this burger isn't just a flipping trick or an extra ingredient -- it's much more scientific than that. By utilizing two pieces of equipment every home cook has, (a freezer and a food processor), they've found a way to grind meat without having to purchase a professional grinder.

But what's the point of grinding meat at home, you might ask? Home grinding not only controls what type of meat goes into your burger (goodbye, pink slime), it also allows you to control the fat proportion that goes into every patty, creating a juicer and more tender burger. After a few experiments (one even involving a burger Le Creuset smashing!), they've found a foolproof method that is simple, smart and incredibly appetizing — from our geeky point of view. 

We Prove It: Grind Meat at Home for Tender Burgers from America's Test Kitchen

 

Comments (2)

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Alice

over 1 year ago Jill Danielle Fisher

Sadassa_Ulna,

According to the Cook's Illustrated recipe, they state "we upped their (the burgers) richness by adding melted butter to the cold beef before we formed our burgers."

Personally, I think it sounds like a decadent addition, we will have to try them and see!

-Jill

Jc_profilepic

over 1 year ago Sadassa_Ulna

The recipe in this article calls for drizzling melted butter over the custom ground meat before shaping into patties. Is this common or crazy decadent?