Each one of these balls of beef is covered in strips of velcro (exposed proteins), most of which are closed up, but some of which are open. Turns out that salt really has a major influence on the texture of ground beef, which affects the texture of the final cooked burger. You can also freeze burgers this way for up to three months, but be sure to add a layer or two of plastic wrap underneath the foil. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. 12 step program helped. 1 1/2 pounds 80% lean ground beef chuck. The result is “stickier” meat that forms longer strands, resulting in denser, tougher patties. Up to this point, it was clear to me that deciding when to salt your meat makes a huge difference, but as of yet, I'm still unsure which way is better. This one's for you guys.

The steps for making burgers seem simple enough: Take ground beef, form it into patties, and cook with your preferred method. J. Kenji Lopez-Alt at Serious Eats did a thorough study of salting ground beef and says if you salt too early, the salt breaks down the proteins in the meat. The meat needs to remain cold until you cook it. The balls stick together more closely and tightly, and the result is a patty with a much more resilient, tight structure. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. I was and I'm a reformed heavy seasoner of burger meat. Make sure your pan or grill is hot, then reach for your salt and season the outside of the patties right before you cook them. In the third batch, we salted the patties just before cooking. shouldn't a burger be better if you season the meat before forming the patties? She lives in San Francisco and loves teaching cooking classes. High-fat content in the meat—85 percent lean, 15 percent fat, for example—produces better flavor and a juicier burger than leaner meat. I just haven't done it in a while. Salt causes many more of these strips of velcro to open up (it dissolves proteins), creating many more sticky surfaces, and making it much easier for them to stick to each. I like to mix the seasonings into the meat. Learn more about the beef we use. Before you begin, keep a few things in mind: Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup. This trick produces an evenly cooked patty that holds together on the grill. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled. Condiments for serving burgers, such as lettuce, sliced tomatoes, sliced avocados, sliced onions, pickle slices, mayonnaise, ketchup and mustard, as desired: We've already seen the magic that salt can do to meat proteins in our turkey brining story; now let's take a look at what it can do to burgers. You should end up with a solid, compacted disk of meat. The best seasoning for burgers is rooted right here. Preheat a grill to high. Getting the right texture out of the patty means handling the meat as little and gently as possible, but also fighting my instincts that tell me to season early like I would other foods. Salted before forming the patties = resilient, sausage-like texture. Can you do it ahead of time, or should you wait until the very last minute? 3. So who’s right, and how does this affect when to salt?

All rights reserved. If you use more than 1 tsp/lb you are overdoing it. You might be surprised at the flavor in good burger meat. Back to top. Portion the patties to fit the size of the intended burger bun. Season one side of the patty with salt and pepper right before you place it on the grill, seasoned side down. Back to top. Spice lovers might choose a sprinkle of hot red pepper flakes. Season to Your Preference Otherwise, you might end up with some overcooked and some undercooked burgers. On the right is batch three, which was ground after being salted. It breaks down into two parts—positive ion and negative ion—allowing it to deeply penetrate the food and simultaneously draw water out of the food (which is why salt is a component of brining). A Silkier Way to Soothe the Soul: Chinese Herbal Silkie Chicken Soup, The Food Lab's Guide to Corned Beef and the Science of Simmering, How to Trim a Whole Beef Tenderloin for Roasting. Burger recipes and cooking tips from J. Kenji López-Alt. Today Only! I’ll always gladly fight these instincts to make the perfect burger! Don't allow ground meat to sit at room temperature, growing bacteria. Reply.

Thanks for the advice. This week I decided to test the matter scientifically by running three different patties through a gantlet of tests—tests that it truly pained a burgerphile like myself to witness. So shouldn't a burger be better if you season the meat before forming the patties? But does it really matter when you season the meat? I really like that flavor combo. Simple burgers often taste the best, so this example uses nothing more than coarse ground beef, salt, and pepper.High-fat content in the meat—85 percent lean, 15 percent fat, for example—produces better flavor and a juicier burger than leaner meat. This means it’s more likely that the meat is further compressed and denser in texture before it’s even formed into patties. I guess I could mix those together and just sprinkle them on the patties. Just as salt dissolves some of the meat proteins on the exterior of a hunk of turkey or pork in a brine, salt will dissolve the proteins on a cube of beef. We seasoned ground beef three ways: In the first batch, we salted the meat before shaping the patties so that some of the salt got worked into the interior. We reserve the right to delete off-topic or inflammatory comments. Our burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor. Subscribe to our newsletter to get the latest recipes and tips! Could all those other burger cooks actually be right? The higher the fat content of the meat, the more hamburgers shrink as they cook. Sausage meat is seasoned well before grinding in order to perform this very function: breaking down the meat proteins to form a tighter, more cohesive structure. The patties that rested for 30 minutes after being salted on the outside had a tender interior but a dry and springy exterior, where the salt came into contact with the meat. #SpoonTip: Cooking is about going with the flow, so a pinch means just that. Choosing the Best Meat for Hamburger Patties. Here's a pretty close approximation of a burger's structure: try to imaging the patty as being made up of hundreds of tiny balls of beef.

DISCLAIMER: Before I get any comments along the lines of, "ugh—why are all those burgers overcooked? Ideally, I would have built a set of robotic teeth to chew these burgers with the exact same force to determine how tough they are, or at the very least, I should have chewed them myself, but I figured for the sake of my sanity and the stomachs of readers, I should find a more photo-friendly method of testing. Not salted until just before cooking = loose, tender meat. You can prepare the patties ahead of time and keep them in the refrigerator, but make sure they don't spend too much time exposed to the air.

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