How to Make the very best Hamburger worldwide

Lots of people would select the hamburger as the food thing they would select if they can eat just one thing for the rest of their lives.

It is really difficult to screw up a hamburger, however at the very same time it is very simple to cook a wonderful hamburger. There are countless ideas on what makes up a wonderful hamburger. A few of one of the most common beliefs concerning an excellent hamburger are:

1. Use really lean meat, for example, a mix of 80/20. That proportion is a blend of 80% lean combined with 20% fat.
2. Never ever mash or flatten a hamburger patty and make a loosely developed patty.
3. A hamburger has to be cooked medium to be great, or else, it will be also dry as well as have much less taste.

After ten years running a family members owned restaurant, in my point of view, all three of those presumptions are bunk. Allow us check out each belief separately:

1. When experts describe a terrific steak, commonly one of the most crucial variable is an excellent marbling to lean proportion. Marbling is a courteous word for fat. The institution of thought is that the more marbling a steak has, the even more flavor the steak will have. In my viewpoint, the exact same applies for hamburger meat; a higher ratio of fat to lean will yield a better tasting hamburger. Adhering to that thinking, we utilize a 73/27 or 75/25 ratio hamburger meat.

2. Hamburger meat is ground as well as for that reason, unlike a steak, the connective cells have been cut. There are 2 realities in play with ground hamburger meat which are not in play with a steak.

A. Ground lean mean, without any type of fat, will be very hard to keep as well as form in patty kind since there is nothing to bind the meat. Fat is made use of for this function as it serves as a binding agent. Because the connective cells have actually not been cut, steaks maintain their form.

B. Hamburger meat, as soon as developed into a patty, when positioned on warm has a tendency to contract or draw-up. To counter this propensity as well as to also expel excess fluid fat, after 2 minutes of cooking, we turn the patty and also mash it with a spatula. This mashing of the patty counters the contraction tendency as well as likewise gets rid of some of the fat from the patty. Expelling fluid fat does not remove the fat cell walls which present lots of flavor to the meat. Our patties are tightly created to permit mashing without being squashed. We proceed turning the patty every 2 minutes till the preferred doneness is reached.

C. Using our recommended lean to fat ratio, you can prepare damp and tender hamburgers no matter your preferred level of doneness. A done hamburger will be equally as damp as a medium hamburger.

We prepare our hamburgers on a flat-top grill set to 350degrees F. If you prepare on an outdoors grill with a grate, we recommend you start with hamburgers patties no more than 3/8 inches thick as mashing the patty will certainly be harder than on a flat-top. To make sure an appropriate level of doneness, using a thermostat is suggested. The adhering to cooking temperature levels will offer you the best hamburger, just keep in mind, meat will certainly continue to prepare for 3 to 5 degrees extra when gotten rid of from the heat resource.

Uncommon - get rid of from heat source at 135 levels
Tool unusual - eliminate from warmth source at 140 degrees
Medium - eliminate from warmth resource at 145 degrees
Medium well - get rid of from heat resource at 150 levels
Done - remove from heat resource at 170 levels

If you don't have a thermostat, take the adhering to steps to cook your hamburger to uncommon, medium, or done.

1. Unusual - with the hand in an open, unwinded state, press the fleshy part of the hand in between the thumb and also the index finger. That is the feel of an uncommon hamburger.

Tool - stretch out your hand. That is the feel of a medium hamburger.

Press the exact same component of the hand. That is the feeling of a done hamburger.

We break the guidelines, however occasionally breaking the ideal rules finishes with the ideal outcomes. The old saying, "What benefits the goose benefits the look", relates to "What's excellent for a steak benefits a burger." Take pleasure in!


It is actually hard to mess up a hamburger, however at the very same time it is really easy to cook an excellent hamburger. In my opinion, the same holds true for Red Robin restaurant hamburger meat; a greater proportion of fat to lean will certainly produce a far better sampling hamburger. B. Hamburger meat, once formed into a patty, when put on warmth has a propensity to contract or draw-up. If you cook on an outdoors grill with a grate, we recommend you begin with hamburgers patties no even more than 3/8 inches thick as mashing the patty will be much more tough than on a flat-top. The adhering to food preparation temperature levels will provide you the excellent hamburger, simply bear in mind, meat will certainly proceed to prepare for 3 to 5 levels extra once removed from the heat source.