Hamburger meatballs are different from meatballs, one of the traditional flavors of Turkish cuisine. If you want the hamburger patties you prepare at home to taste like the patties served at gourmet restaurants, here are 10 tips.
The right meat
For juicy burgers, use a meat with at least 18 percent fat. Hamburgers made with lean meats will be tough and dry. For this reason, a fatty ground beef that you will take from the part between the neck of the beef and the shoulder blade is the ideal choice for great hamburgers. The fresher the meat, the tastier the burger. If there are competent butchers around you that you can trust, you can have ground beef made from fresher meat.
Do not over knead
The more you knead the meat, the harder it will be to make the burgers. In a large bowl, cut the minced meat into small pieces, add salt and add other seasonings. Then blend it gently with your fingers. You can also add soaked breadcrumbs and egg yolk if you like. Instead of adding spices like cumin and black pepper one by one, you can also use meatballs from the butcher or the market.
Wetting your hands slightly at first will prevent the mixture from sticking to your hands. It also makes the meat come together faster.
A well in the center
Divide the kneaded mixture into equal parts and shape the patties, about 3 cm thick at the edges and 2 cm in the middle. As the patties shrink and stretch as they cook, that hollow area you left in the middle will swell as the patties cook, resulting in a flat, regular patty.
Soak in the cold
It is recommended that the other meats be at room temperature before putting them on the grill or in the pan. Ideal for hamburgers, they should be kept in the fridge for a while, cold, whole and a little juicy. The aromatic oils from the hamburgers, which are kept covered in the refrigerator, are trapped inside.
A grill or pan surface that has any residue on its surface will cause the burgers to stick and eventually fall apart while cooking. Make sure your grill or pan is well oiled. The burgers must be in direct contact with the hot surface, the outer surface must be crispy and it can be removed from the grill or pan surface in one movement.
Keep your grill or pan at a high, constant temperature. The surface should be so hot that you cannot hold your hand 5 cm above the level of the grill or pan for 2-3 seconds.
Translate Just in Time
Continuously turning the hamburgers hardens and dries the meat; If you turn it too late, the burgers may burn. If you like it rare, cook it on both sides for 2 minutes, if you like it medium, cook it for 3-4 minutes, for well-done burgers, cook it 5 minutes
do not delete
This is a very common mistake made when cooking hamburgers. When you squeeze the burgers, the oily juice from the burgers pours onto the fire under the grill or flows into the pan. With this running water, all the moisture and flavor of the hamburger disappears. Let the hamburgers cook in the oil, with its natural flavor.
Like all meats, burgers should be allowed to finish cooking. Let the meatballs rest for a few minutes after removing them from the grill or pan. Place the pre-prepared lettuce, tomato and pickle slices on the grilled or pan-seared burgers, along with the rested burgers. Good luck to all in advance.