Beef

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a tray filled with sandwiches covered in cheese and lettuce
Big Mac Sliders
Big Mac Sliders hero image
a hamburger with lettuce and tomato on it is shown in this ad for the basics of grilled burgers
How to Grill a Burger | Many of us will be having burgers this weekend. Here's your lesson on the subject... How will you cook your burgers this weekend? Grill? Air Fryer?... | By Blue Jean Chef | Buying frozen burger patties should be a thing of the past. If you have salt, pepper, and ground beef, you can make a better burger at home yourself. So the burger meat is in here. It's about 8020, 80% lean, 20% fat burger meat and that is perfect. Any less fat than that and it actually tastes a little dry and any more and you're going to have a flare up on the grill. So season it well and then gently fold that in. I had about a pound and a half of meat here. So I'm going to cut this into four portions. That's going to be a healthy size burger. So a trick I learned a long time ago is to gently form it into a ball and then throw it from hand to hand which will sort of crush the meat together without over working it. Once it's sort of solid like that you simply curve your hand around that ball shaping it into what looks sort of like a doughnut. Now the reason I do it this way with a divot in the centre of the burger patty is so that it becomes flat when you cook it. If you ever made a burger that ends up a round ball that's the reason why because you had it flat to begin with. We want to make it indented to begin with and then it'll be flat when it ends. Now don't worry too much if it's not a perfect round shape. Don't worry too much if there's a crack on the side it's all okay. You're going to end up with a juicy moist tender burger the end. We're going to take these outside and then we're going to season them at the grill. Burgers need to go on a hot grill. So we want to make sure our grill is hot. How do we do that? Well some grills have a handy thermometer right here built in so you can tell if it's anywhere between 440 and 500 degrees it's hot. If you don't have a grill like this you want to put your hand just over the grill grates and you should want to take that away in about two seconds and that's a hot grill. So now is when we season these burgers up. I'm going to put a little salt Hi, and a little pepper. And then I'm going to put these divot side down onto that grill. Now you only want to flip burgers one time and never ever push down on them with a spatula. That just pushes all the juices out of the burger and you will not get that juicy burger you're looking forward to. So it's been about five minutes and it's time to give these burgers a flip. Another five to eight minutes and they'll be ready to go. Okay it's been another 5 minutes. It's time to check our burgers to see if they're done. I'm looking for about 150 to 160 degrees and I'm going to use my thermometer here on these tongs to tell the temperature. Ah we're looking perfect and they look juicy and delicious. I'm going to take them off the grill. It's really important that you give your burgers some time to rest. But that's perfect because it gives you just enough time to toast your hamburger buns and dress your burger. So we let the meat rest, we toasted the burger bun, I built it the way I like it, and now I'm looking forward to a juicy, delicious burger.
How to Grill a Burger | Many of us will be having burgers this weekend. Here's your lesson on the subject... How will you cook your burgers this weekend? Grill? Air Fryer?... | By Blue Jean Chef | Buying frozen burger patties should be a thing of the past. If you have salt, pepper, and ground beef, you can make a better burger at home yourself. So the burger meat is in here. It's about 8020, 80% lean, 20% fat burger meat and that is perfect. Any less fat than that and it actually tastes a little dry and any more and you're going to have a flare up on the grill. So season it well and then gently fold that in. I had about a pound and a half of meat here. So I'm going to cut this into four portions. That's going to be a healthy size burger. So a trick I learned a long time ago is to gently fo
cheeseburger sliders are the perfect appetizer for any party
Cheeseburger Sliders
These Cheeseburger Sliders are so good - juicy, beefy, cheesy and easy (just 30 minutes to make) They are super easy to make (no patties) and are packed with flavor! I know you'll love these Hawaiian roll sliders!
a bowl of noodles with ground beef and parsley on top, in front of a green background
Spice Crafted
Spice Crafted
a plate of noodles with ground beef and green onions on top, in a restaurant menu
Spice Crafted
Spice Crafted
some meat and potatoes on a white plate
Brisket in Wine Sauce
Brisket in Wine Sauce
Olive Garden Chianti Braised Short Ribs Recipe - Secret Copycat Restaurant Recipes Steak Recipes, Olive Garden Recipes, Steaks, Slow Cooked Meals, Tender Beef, Braised Short Ribs Recipe, Braised Short Ribs
Olive Garden Chianti Braised Short Ribs Recipe - Secret Copycat Restaurant Recipes
Olive Garden Chianti Braised Short Ribs Recipe - Secret Copycat Restaurant Recipes
raw meat is cut up on a cutting board with a knife
Beef Jerky Recipe Marinade That is Guaranteed to Be Fail-Proof
the food is prepared and ready to be eaten
OBS Teriyaki Beef Jerky Nuggets
OBS Teriyaki Beef Jerky Nuggets
a table topped with white plates and bowls filled with food next to bottles of wine
Poor Man's Prime Rib
Heartland Cooking
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3h 5m
a piece of meat sitting on top of a pan covered in sauce and seasoning
Poor Mans Prime Rib - Buzz in herald
Poor Mans Prime Rib - Buzz in herald
a close up of a bowl of pasta soup with meat and tomatoes on the side
The Best Goulash Recipe - Easy DIY Recipes
The Best Goulash Recipe - Easy DIY Recipes