As the title says; What is the secret of making a really juicy burger?
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it). Is it ...
When I do home-made burgers, my mix is as follows: ground beef bread-crumbs or grated potatoe egg parmezan cheese salt, pepper, sweek paprika dijon mustard a bit of olive oil sometimes pieces of ham ...
So I'm trying to find a consistent way of getting good quality, medium-rare burgers without firing up the grill. The burgers always end up cooked on the outside quicker; the inside is still red (not ...
I'm a pretty good griller (gas barbeque). I can turn out perfect steaks, fish, duck breasts, and even an entire leg of pork. The one thing that eludes me is the simple burger. Even with lean beef, ...
When grilling burgers I usually flip several times, but have recently been advised to cook forever on once side, flip once, cook and be done. Is that the best way to do it? How do you know when a ...
When I broil or grill my burgers, I end up with burgers that are round in the middle. I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get ...
Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degrees), so they tend to dry out. What are ...
I bought some hamburgers (I mean the meat, not the full sandwich) in vacuum packing and I froze them in the freezer. Can now I cook them in the microwave? If so, how and how long?
What would be the main differences between frying hamburgers and cooking them in the microwave oven? I'm stuck in a hostel with only a microwave oven and a water cooker.
I just finished a burger that I got at a local butcher/deli. The burger was half ground chuck and half apple wood smoked bacon. It was delicious. The only problem I have with it is that it was very ...