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Here are three of the most important things you absolutely, positively must know before the next time you make a burger.

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1. Freezers
Contrary to popular belief, “the freezer becomes your most valuable cooking tool” Bucher explains. “Freezers get a bad rep in the food world sometimes, but in reality, they give chefs the power to manipulate their food without cooking it.”

2. The Importance of a beef blend
“Making one burger is pretty simple,” Bucher explains. Take 8 ounces of ground beef blend. His preferred blend is 50% ground chuck with a 80/20 fat ratio, 50% ground sirloin with a 90/10 fat ratio.

In terms of a quick recipe: throw in a teaspoon of Worcestershire sauce, salt and pepper, one large egg and quarter cup of white vinegar. For the bun, grab a sesame seeded potato bun. Add some bacon, and both white and yellow cheddar…just because its July fourth. Take your 8 ounces, divide it into two even patties and stick them in the refrigerator for 30 minutes.

3. Never over-season
“DO NOT SEASON YOUR BEEF ANYMORE. If you mix anything else in your meat, it’s called meatloaf…not a burger” he adds. Salt and pepper on both sides and thats it.

Finished!

So what do you think of these tips? Do they sound like they would ensure a perfect burger every time? Do you have any of your own burger tips?

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Article Source: Spoon University