How to create a flawless burger from scratch

The best thing about preparing a meal from scratch is that you have leeway to decide exactly what it should taste like instead of choosing whatever’s pre-made at the store.

Creating a burger from scratch does not only mean that you can boast among your friends, but you may even discover a new burger recipe or taste that could make history.

So, what are you waiting for? Here are a few tips to ensure your homemade burger patty is to die for:

  • Choose your protein wisely.

    You should know by now that the secret to a delicious burger patty is a dollop of Hellmann’s mayonnaise as well as choosing the right type of meat. Choose your meat, whether you prefer pork, chicken, turkey or ground beef, according to their texture. Lean ground beef is not recommended for making burger patties because they become dry and subsequently, if you choose meat that’s high in fat, they have a better chance of shrinkage. Finely ground meat also tends to be mushy which makes it difficult to form patties. Opt for coarsely ground meat instead which does not shrink too much and will not turn out dry.
  • Get rid of excess water.

    If you’re making a Veggie Potato Burger, it’s important to cook your veggies before mixing them together with the rest of the ingredients. Vegetables such as beetroot, carrots, celery and spinach contain high volumes of water which is released during cooking. If your veggies contain too much water, when moulding them, your patties may end disastrously. After mixing your veggie burger, allow it to set in the refrigerator for a few minutes to ensure it sticks together.
  • Use breadcrumbs.

    Breadcrumbs are great to get rid of water or used as a binding mixture. You can coat your patty with breadcrumbs before frying or grilling them too. If you do not have breadcrumbs at hand, simply toast a few slices of bread, grate them and voilà!
  • Don’t be afraid to flip.

    Believe it or not but flipping your burger regularly allows it to cook internally at a faster pace than allowing your burger to fry for a few minutes before turning them over.
  • Choose the right bun.

    If your burgers are thick, choose a soft bun that has a light texture. White bread buns are also ideal for burger patties, especially if they’re toasted. However, if you’re feeling creative, try making a bunless burger.
  • Add final touches.

    Spice up your burger any way you like. Seasonings such as paprika, cumin, garlic, and coriander and chilli powder are great for a tasty burger. However, ensure that you add this right before you fry your burgers. Seasoning your meat prematurely will cause its proteins to dissolve and moisture to get lost, ultimately drying your meat out.

Be sure to add original mayonnaise to your burger for extra flavour. For delicious Hellmann’s recipes, click the link here.

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