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