Fry Burgers Without Burning Them
Template:StubFrying burgers without burning them can be difficult in a home frying pan. Here are the secrets of the not so fast food restaurants, and "ghetto burger" frying moms.
Contents
Ingredients
- Ground beef, no more than 85% lean
- Olive oil, 1 tbs. per lb. of ground beef (optional)
- Eggs, 1 per lb. of ground beef
- Onion (optional)
Steps
- Use a ground beef that isn't too extremely lean, or add olive oil to the mix. It should be no more than 85% lean, or you can add a tablespoon of olive oil for every pound.
- Use one egg per pound of ground beef, to help the burgers stay in one piece during frying.
- If you will be adding any more wet ingredients other than the oil and perhaps a teaspoon of crushed onions and bell peppers, add two teaspoons of breadcrumbs for every teaspoon of liquid. What you want to start with is a nice clump of meat and other ingredients that won't fall apart.
- When making the patties, try to make them thin, but of a uniform thickness. They shouldn't be more than a centimeter thick. If you have trouble doing this by hand, use two saucers to press the patties, and then remove the top saucer, and shape the burger by holding down the top side while shaping the sides. If it sticks to the saucer when you're trying to remove it, just use a spatula.
- Then simply put a bit of oil in the pan, and fry them on medium to medium-high heat for about 5 minutes on each side.
- If you want to make thicker burgers, don't fry them. Bake them on a very lightly greased cookie sheet at about {{safesubst:#invoke:convert|convert}} for half an hour to 45 minutes. You can also broil them, but you'll need to pull them out and turn them over when the top side is browned.
Warnings
- A burger isn't done if it's red in the middle. It's not like roast beef. If it's not done when you check it, put it back on the fire.
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