{"id":3176,"date":"2019-05-14T20:46:52","date_gmt":"2019-05-14T20:46:52","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=3176"},"modified":"2019-12-05T15:28:26","modified_gmt":"2019-12-05T15:28:26","slug":"14-steps-to-make-the-perfect-cheeseburger","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/14-steps-to-make-the-perfect-cheeseburger\/","title":{"rendered":"14 Steps to Make the Perfect Cheeseburger"},"content":{"rendered":"\n
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Chances are that as an adult you have made cheeseburgers on the regular. In fact, you may think that you can grill up the perfect cheeseburger at any time. Perhaps you are the type that simply buys the premade patties and cooks them up on the grill. No matter what, there is always something to learn when it comes to perfecting the meals that you are making at home. <\/p>\n\n\n\n

There are some secrets to unlocking the perfect cheeseburger. With grilling season on the horizon, it is time to start thinking about getting that grill out once again and having some friends over for a cookout. You can always go with your go-to hamburger patties and hotdogs, but if you truly want to impress your family and friends the next time you have a backyard barbecue, follow these 14 steps for making the perfect cheeseburger to serve. <\/p>\n\n\n\n

1. Choose Cheap Meat<\/h3>\n\n\n\n

When you are shopping for meat to make a great cheeseburger with, chances are you think the more expensive the meat is, the better the burger is going to be. However, when it comes to making a great cheeseburger, the opposite is true. The cheaper the beef the better. To make the perfect cheeseburger you do not need expensive beef. In fact, buying expensive beef to make a cheeseburger is just a waste of your money. <\/p>\n\n\n\n

The best thing to do is to purchase the inexpensive ground chuck. This simple beef is unsexy, but it will work just as well, if not better than splurging on some prime beef. No one is going to know that you are using a cheaper cut of beef once you create your hamburger patties and create the perfect tasting cheeseburger. Save your money and choose ground chuck over other types of ground beef. <\/p>\n\n\n\n

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2. Cut the Salt and Pepper<\/h3>\n\n\n\n

When you are mixing up your hamburger with seasonings, chances are that salt and pepper are on your list to add to the mixture. After all, these are two staple seasonings for almost every dish that you would make in a kitchen. Salt is typically added to every dish in order to help bring out the flavor of the dish. However, when it comes to making the perfect cheeseburger you should not add any salt to the meat. <\/p>\n\n\n\n

This may seem odd, but the salt will actually leach out the moisture of the beef. This is exactly what you do not want. When it comes to making the perfect cheeseburger, you want it to be moist and delicious. If you add salt, you are removing some of the moisture, which can cause the burger to become dried out. No one wants to eat a dry burger, so skip the salt when you are mixing up your patties. <\/p>\n\n\n\n

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3. Secret Ingredient: Fish Sauce<\/h3>\n\n\n\n

One ingredient that you likely have not even thought about putting in your burgers is the fish sauce. However, you should definitely consider adding this to your mix if you are looking for a perfect cheeseburger to serve your guest. The fish sauce helps to provide depth and complexity to the meat. You should add about 1 \u00bd tbsp per pound of meat. This will provide the depth of flavor that you want, without making people think that they can taste it. <\/p>\n\n\n\n

Many recipes in the past for meatloaf had you add in some Worcestershire sauce. This was basically the fish sauce from the mid-20th century in America. Fish sauce provides more complexity to every dish that it is added to. While there is some sodium in the fish sauce, the sauce actually will provide a higher amount of moisture than it will take away. This secret ingredient takes your typical cheeseburger from good to great. <\/p>\n\n\n\n

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4. Secret Ingredient #2:\nMayonnaise<\/h3>\n\n\n\n

When you add mayo to your burger you are adding both moisture and fat. The fat from the mayo is not going to melt when the heat is added. In addition, the mayo will stay in fat form when it is cooking. Duke\u2019s mayo is the top choice over other brands because it has more eggs in it. This makes it more lush and rich. If you cannot find Duke\u2019s brand mayo, try using Hellman\u2019s instead. <\/p>\n\n\n\n

You will simply want to whisk an egg into the Hellman\u2019s or another brand of mayo to get that rich flavor that you are looking for. You should use two tablespoons of mayo for each pound of meat. Mayo works best to transmit the natural flavors of the burger. It does not take away from the taste of beef. In addition, it provides a sheen that will coat the burger. This will hit the top of the mouth first, which is one of the fat receptors. <\/p>\n\n\n\n

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5. Baseball<\/h3>\n\n\n\n

When it comes to the size of the patty to make, think about a good size baseball. Opinions differ on this. In the past, half a pound or five to eight ounces was the thought. Some chefs even went up to ten ounces per burger and others went down to three or four ounces and then doubled them. Typically, you cannot go wrong with a patty that is between six to eight ounces. <\/p>\n\n\n\n

This is about the size of a baseball that would fit into the palm of the hand. Going with a smaller patty and doubling has its benefits as it provides twice the surface area. This means a saltier and crustier texture. Salt and crunch are what people really crave when it comes to eating a burger, so having twice as much can be a positive thing. In addition, it allows for additional cheese on the burger, which coats the mouth even more. <\/p>\n\n\n\n

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6. Dimpling<\/h3>\n\n\n\n

Once you have formed the patty into a snowball, you are then going to flatten the patties using your hands. Once you have flattened the patties with your hands you are going to take your finger and poke it a few times. These dimples may look ugly, but when you are finished cooking your burgers there is not going to be any evidence of the dimpling process. If you choose not to add these dimples, your burger is going to ball up. <\/p>\n\n\n\n

This will create a middle that is thicker and this is not what you want. You want it to be evenly cooked and even cooking means faster cooking. In addition, when proteins are cooked they tend to tighten and the fibers will start to shrink. By simply dimpling the patties when they are formed the dimples will fill with moisture, which keeps it from turning into a softball. <\/p>\n\n\n\n

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7. Chill Patties<\/h3>\n\n\n\n

When you are planning to make cheeseburgers it is important to plan ahead as it is ideal to allow the patties to set for a day in the refrigerator before you cook them. If you do not have time to make the patties a day ahead, you still want to make sure that you give the patties at least a few hours to chill in the refrigerator before you cook them. This gives the meat time to settle. <\/p>\n\n\n\n

When you are creating patties with your hands the temperature of the beef is going to rise to sixty or seventy degrees. This heat reduces the chance of getting a good crust to form on your burgers. A good crust is what makes the best cheeseburger, so you want to make sure that you are cooking meat that has had a chance to cool back down. This is the opposite of cooking steak as the steak is best when it is at room temperature when cooked. <\/p>\n\n\n\n

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8. Skip the Grill<\/h3>\n\n\n\n

When it comes to burgers, the go-to way to cook them is typically the grill. After all, this is often the main dish at a backyard barbecue and part of the barbecue includes the grill. However, if you truly want to get the perfect cheeseburger, the best place to cook your patties is in a cast-iron skillet on your stovetop. <\/p>\n\n\n\n

The main reason for this is because when you cook the patty on the grill it is very difficult to get that perfect crust on it. A cast-iron skillet will allow you to get the crust that you desire. It is best to put a bit of butter in the pan first and melt it. Then add in your cooled hamburger patties. This will provide you with a great crust on the outside of the burger in combination with a center that is soft and moist. <\/p>\n\n\n\n

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9. Season Before Cooking<\/h3>\n\n\n\n

The best time to season the meat is just before you are ready to cook it. Adding salt and pepper to the outside of the patty will enhance the flavor of the meat. When your tongue hits the burger, the receptacles will then pick up on the crunch and the heat provided by the salt and the pepper. It is important to make sure that you are generous with the salt and pepper around the outside of your patty. <\/p>\n\n\n\n

Make sure that you blanket the surface of the patty with seasonings. This is important because you want the salt and pepper to hit the mouth with the very first bite. The crunch from the salt and the pepper are going to provide the perfect texture for your perfect cheeseburger. When combined with the perfect crust and sear, and of course the great cheese, you are sure to impress your guests with your cooking skills. <\/p>\n\n\n\n

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10. Be Gentle<\/h3>\n\n\n\n

When you are putting the burger patty into the pan it is important to not press it down. You should never press the patty into the pan. Instead, you want to be as gentle as possible when you put the patty into the pan. Lay the patty into the pan gently and then leave it alone. The reason for this is because there are tiny air pockets in the fibers of the meat. <\/p>\n\n\n\n

You want to make sure that you allow moisture to get inside these tiny air pockets. You want this moisture to stay in these pockets and if you press the patty down you are filling the pockets in and then moisture will not be able to get into them. It is important to make sure that you are leaving your patty loose. This will keep your burgers moist, which is just the way that you want them. <\/p>\n\n\n\n

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11. Cooking the Patties<\/h3>\n\n\n\n

As mentioned, you are going to get the best crust on your burgers by cooking them in a cast-iron skillet. In addition, you also want to make sure that you do not press your patties into the skillet, instead place them gently and let them cook through. In addition, when you are cooking your patty the most important thing that you can do is to leave it alone. <\/p>\n\n\n\n

You will want to cook it on the first side until it is browned up past the middle of the patty. When you turn it over you will be cooking the other side for about half the amount of time. Allowing it to cook longer on one side than the other will ensure that the patty gets cooked completely through. You will also get that perfect crust to form on both sides of the burger.<\/p>\n\n\n\n

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12. American Cheese<\/h3>\n\n\n\n

When it comes to the perfect cheeseburger you are likely going to be tempted to put on some extra special cheese. In fact, you may want to try some gouda, cheddar, or provolone. However, when it comes to the perfect, classic cheeseburger, you should always choose American cheese. This is the best melting cheese and the perfect combination for any burger that you are making. When it comes down to it, all cheese is really great and all cheeses have their place. <\/p>\n\n\n\n

However, when it comes to cheeseburgers, American cheese is silkier and has the best melting point. It is also important to make sure that you remove your patties from the skillet before you put the cheese on them. The burgers are still going to be hot when they come out of the pan and the cheese will then melt. If you keep it in the pan you risk the chance of burning the burger and even the cheese. <\/p>\n\n\n\n

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13. Serve Warm, not Hot<\/h3>\n\n\n\n

It can be tempting to serve your cheeseburger right out of the pan. However, you really want to make sure that you allow your cooked burger at least five minutes for resting. This will provide the juices of the sandwich to immediately run out. Why would you want to create the perfect cheeseburger that is great and juicy only to lose all that juiciness when you serve it to hot. <\/p>\n\n\n\n

You need to give the juices a chance to redistribute. This also allows the flavors time to settle and mix together. When it comes to serving a cheeseburger, it is always best to serve it when it is just warm and not super hot. This is true all of the time. Of course, you also want to make sure that you do not let it get too cool as you do not want to serve a cold burger either. <\/p>\n\n\n\n

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14. Bread and Toppings<\/h3>\n\n\n\n

When it comes to classic, sesame seed buns typically are the choice for a burger. However, they are also very dry. A better choice of a bun for your perfect cheeseburger is a potato roll. Potato rolls are more squishy and will melt into the meat while maintaining their integrity down to the very last bite. Toast the potato buns slightly and then slather them with some butter. <\/p>\n\n\n\n

You can also take the buttered potato roll and then slather it with pickle juice. No one is really going to notice the pickle taste. The acidity will provide an awakening for the tastebuds. It is also important to make sure that the tomatoes that you are using are at room temperature for serving and that the lettuce that you top your burger with is iceberg to provide that much-needed crunch.
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