Burger Tips: How to Handle Ground Beef

Sutter Home's Executive Chef Jeffrey Starr provides hints to all grill masters on how to create the perfect ground beef burger patties.

Category:

Howto & Style

Tags:

• handling ground beef
• burger patties
• Build a Better Burger
• Sutter Home
• how to make hamburgers
• hamburger patty
• hamburger patties
• gourmet burgers

[Smokeyrust1]

Fat is Flavor... remember that lady's. YUMMY to all BBW.

[b00gzie]

just made them, AWESOM!!

[brad213]

@flurry thanx for the recap flurry...

[MissSunnyBear]

@anotherdizzymorning

no because then you'll be making mini slices of meat loaf.

[spudsp]

@yellowjordan23

The most amazing part of the kobe beef is the fat, both in between the fiber (its an extremly marbelized meat) and the the one surrounding it. This fat melts the moment you put it in your mouth, so in order to get the most out of this meat i seal the meat by both sides and cook it at a lower heat afterwards.Considering the fat is what it provides the most flavour to your hamburguer patty, kobe beef(Wagyu) represent perhaps the BEST choice. I recomend sirloin for this purpose

[Dennisd4224]

Dude, you still chewing?

[flurry]

Very good advice.

1. Keep it cold.

2. Don't mash the ground meat.

3. Use AT LEAST 20% of fat to get a nice flavor.

4. Let it sear at high heat

(my advice):

5. Add celery salt and garlic paste to the raw mixture. You'll thank me later.

6. Let it sit on one side until the top starts "juicing", then filp it once. Quality meat deserves medium-rare cooking temp. Cheap meat deserves well done cooking always.

[anotherdizzymorning]

so we dont need eggs to stick them together ?

[BadBrad23]

Perfect way to form a pattie. Thanks for info... 8-)

[yellowjordan23]

@350zdemon Using Kobe beef to make a burger patty is such a waste of a nice piece of meat like that. Plus after you bought the Kobe beef, I don't think you would want to turn it into a burger patty since it would cost you quite a bit!!