Troubleshooting Burgers
Hi all. After watching BA's Smash Burger video the other night I was craving them so thought I'd give it a go. I used grass fed ground beef from my CSA (which didn't have a fat ratio listed). I transferred the burgers from the pan directly to the buns and let them rest for a few minutes while I cooked the rest of the meat.
As I picked the burger up off the plate, juice rushed out of the meat. I know we all want a juicy burger but not before we bite into it, right? Did I do something wrong? The burgers tasted fine, I didn't think they were dry, but anything I can do to improve? Thanks!
4 Comments
SmaugOctober 15, 2018
For the record, we don't all want a "juicy" burger.
NancyOctober 14, 2018
Part of an answer...grass fed beef does have higher water content than other (see various sites on that kind of meat).
Suggestions- next time rest your cooked burgers a little longer & on a non-bun surface (plate or cutting board) before assembling with bun and toppings.
Suggestions- next time rest your cooked burgers a little longer & on a non-bun surface (plate or cutting board) before assembling with bun and toppings.
NancyOctober 15, 2018
PS the smash burger recipes or videos I've seen ask for ground chuck (with about 20% fat).
Make them that way at least once & then decide what kind of ground beef you want to use.
Make them that way at least once & then decide what kind of ground beef you want to use.
GourMelOctober 15, 2018
Thanks very much! Did not even think about water content.
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