Hello everyone, I am Xiao Gaojie, I am making cheeseburger today
First let's see an experiment,
Then I will show you my method
This is store bought ground beef
You can see the white fat particles
hamburger beef patties usually contain 20% fat, or higher.
generously sprinkle salt and pepper on both sides, since they will fall out during cooking
The salt is on its exterior and not much touching the meat
The same beef, put in salt and black pepper
mix with my hand
For this beef patty, the salt is inside
And mixed by my hand
Hot pan, pour a little oil
Cook together
The same heat, the same amount of time
You can see they all shrink
But on the right, the patty with salt inside shrinks more
let's take them out
Cut open and look at the structure inside
the left patty, salt is on its exterior
Its meat is a bit loose
however the patty on the right, its meat structure is tighter
It’s a bit like the texture of Chinese beef balls, especially the outer circle.
This is because the salt and mixing action changed the structure of the meat.
and the beef fibers are connected together
The same is true for us to make beef balls and dumplings fillings
but we are looking for the opposite effect
Loose patties, compare to tight patties can hold more meat juice inside
So don't oven mix the beef
And putting salt on its exterior is a generally accepted practice.
You understand reason, and you can follow the method.
But personally I think it doesn't taste good enough, if there is no salt inside this big chunk of meat
So I will use the salted onion method to flavor the meat
a large onion, chopped
Put a tablespoon of salt
Marinate for half an hour
After half an hour, the salt is already inside the onion.
wash off the excess salt outside.
The water doesn't need to be drained completely.
Put in minced beef
You can see that the proportion of onions is relatively large.
I put less black pepper since it is for my kids to eat. You can put more
a little bit of soy sauce to add more flavor
The most of salt is in the inside of the onion and not in direct contact with the beef.
Although the beef is mixed, a lot of onions are in the middle of the beef,
which separate the connections between beef fibers
And the onion itself contains a lot of water.
it adds more juice to the patties
And it’s salted juice.
Introduce a faster method of making beef patties
Use a plastic wrap
First shape a ball
Then press down to the size you want
it should be bigger than your burger buns
since it will shrink
at end, use your palm to press down in the middle
Simple steps, you can make a round patty quickly
ground beef is pressed down evenly
and out circle is slightly thicker than the middle
Put the flat side on the pan
Now let's prepare the burger buns
This is the potato bread we made a day before.
see how it's made in the previous episode
spread butter
Put it in a pan and heat it up
please note that
After the beef patty is cooked, don’t press it.
Because it will squeeze out its juice
When almost cooked, put on cheese
Cover it and the cheese will melt
Bread is ready
Put the beef
pickles
White onions
Tomatoes and lettuce
This is the classic combination.
Other side are mayonnaise and mustard
Our burger is ready
Take a bite
You can see that its meat is very loose and not tight at all
It is full of juice
And, you can taste the delicious meat!
Thank you for watching, I am Xiao Gaojie. I will see you next time ^^