ONLINE GRASS FED MEAT RECIPES

How To Make The Perfect Burger Recipe - The origin of the hamburger is not particularly clear but one plausible version is that at the end of 1800s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill...The origin of the hamburger is not particularly clear but one plausible version is that at the end of 1800s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill and placed between two pieces of bread. Despite its European origins, it was the Americans who really saw the potential of sticking a meat pattie between 2 pieces of bread. Take a look at the story of McDonalds and Ray Kroc. Use the best quality beef! They may be a fast food, but there is a lot of culinary art to creating the perfect burger, whether you are cooking outdoors or inside on a hot griddle pan. We would say that that there is no place for lean, or finely ground beef in a burger. Both produce a dry, crumbly pattie unworthy of the name. John Torode from Masterchef advocates 40 per cent fat to retain moisture. We are not sure we would go that high but we take the point.

Provided by Tom

Categories     bbq, dinner, burger, American, fast food,

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 350 calories

How To Make The Perfect Burger Recipe - The origin of the hamburger is not particularly clear but one plausible version is that at the end of 1800s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill...The origin of the hamburger is not particularly clear but one plausible version is that at the end of 1800s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill and placed between two pieces of bread. Despite its European origins, it was the Americans who really saw the potential of sticking a meat pattie between 2 pieces of bread. Take a look at the story of McDonalds and Ray Kroc. Use the best quality beef! They may be a fast food, but there is a lot of culinary art to creating the perfect burger, whether you are cooking outdoors or inside on a hot griddle pan. We would say that that there is no place for lean, or finely ground beef in a burger. Both produce a dry, crumbly pattie unworthy of the name. John Torode from Masterchef advocates 40 per cent fat to retain moisture. We are not sure we would go that high but we take the point.

Provided by Tom

Categories     bbq, dinner, burger, American, fast food,

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 350 calories