For that PTA burger cook-off you said you wanted to do.
. Just dice your meat into one-inch chunks; spread them on a rimmed baking sheet; put them in the freezer for about 15 minutes, until they're firm but not frozen; then, working in half-pound batches, pulse the meat to the desired grind size .to the grind size to the fat content, but, even better, you get to tell people that youUntil your burgers are fully formed, heat is their mortal enemy. Warm fat is soft and pliable, and tends to stick to your hands and work surfaces.
For the most tender burgers, grind your meat fresh, and form your patties as tenderly as possible. For griddled patties with superior nooks and crannies for cheese-catching, I sometimes like to grind my meat directly onto a sheet tray and gently coax it into patties, without ever picking it up until just before I cook it. Superb.to your ground meat not only forces you to over-handle the mix, but instantly relegates your burgers to the"meatloaf sandwich" category.
How many times have you read that you should flip your burgers only once while they are cooking? Well, forget about it! Wethat the nervous flippers are actually right. Flipping your burger repeatedly encourages faster, more even internal cooking, shaving off as much as one-third of your grill time.
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