There are many ways to get great burgers, the refrain I constantly hear and read about implores us not to knead, but I wonder if that’s valid.
Photo Credit: Sina Mizrahi
It’s summer! And that means grilling all kinds of meats. In my house, burgers make a constant appearance and they need to be juicy and flavorful.
There are many ways to get great burgers: Use beef that’s 80% lean, as the 20% fat contributes lots of flavor and moisture. Season generously with salt and pepper. Make a dimple in the middle so the meat doesn’t dome. Cook until just done (use an instant-read thermometer). Don’t flip too much and resist the urge to press down with a spatula, because that releases all the juices.
But what about kneading the meat? The refrain I constantly hear and read about implores us not to knead, but I wonder if that’s valid. After all, I love nicely shaped, uniform patties. Let’s experiment!
Lightly knead salt and pepper into the meat before dividing into portions and shaping into patties.
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