MSN Lifestyle features tips for how to make a perfect burger, including a guide to different ground meats and recommendations for condiments beyond basic ketchup.
I concur with three things - wash everything thoroughly, don't mash the burger and a long handed spatula can be useful.
80-90% lean? OK 80 is fine but 90? That will virtually insure a dry, soulless burger, especially if you follow their advice to "cook the burger thoroughly."
Keep the meat in the SUPERMARKET wrap?!? Come on people, support your local butcher and have them grind your beef fresh the day you want to use it.
Don't over mix? Over mix what exactly? You are making burgers, not meatballs. The only thing you need is a little salt and pepper.
Non stick cooking spray? Yuck! Vegetable oil? Too low a smoke point, use peanut oil or clarified butter instead.
I am not even going to comment on the use of chicken or turkey but why is a grill mentioned but not a griddletop or a trusty cast iron skillet?
I don't understand what this article has to do with our pursuit for the perfect burger. I don't have to restate everything the first commenter wrote, but 90% lean!? WTF
And where's the opinion from Robyn? Check the title "A Hamburger Today. Burgers. With Ketchup Mustard and Opinion." Does a Hamburger today approve of this crap!?
This is my fault. I asked Robyn to blog this up quickly, but I had not read through this article as carefully as I should have. Nick is absolutely correct. I never should have asked Robyn to link to this. I would remove it, but I don't like to retroactively edit like that. I am sorry.
I can understand offering some advice for those cooking burgers who don't necessarily have access to butchers or meat-grinders or a ready supply of fresh baked potato rolls; but advising to freeze under any circumstances is pretty counterproductive.
Actually, the tips come from Good Housekeeping, not MSN. GH is a magazine for new and inexperienced homemakers, and it's filled with basic, fundamental advice on everyday living. For anyone with half a clue, it's mostly unnecessary. But for the legions of hopelessly under-educated among us, it's a source of much needed elemental information: keep your checkbook balanced; wash your hands after using the facilities; don't let raw meat sit at room temperature for more than an hour. Astute AHT readers may not need the info in the article, but evidently lots of people do--Good Housekeeping has been around for a very long time.
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6 Comments:
What a load of crap!
I concur with three things - wash everything thoroughly, don't mash the burger and a long handed spatula can be useful.
80-90% lean? OK 80 is fine but 90? That will virtually insure a dry, soulless burger, especially if you follow their advice to "cook the burger thoroughly."
Keep the meat in the SUPERMARKET wrap?!? Come on people, support your local butcher and have them grind your beef fresh the day you want to use it.
Don't over mix? Over mix what exactly? You are making burgers, not meatballs. The only thing you need is a little salt and pepper.
Non stick cooking spray? Yuck! Vegetable oil? Too low a smoke point, use peanut oil or clarified butter instead.
I am not even going to comment on the use of chicken or turkey but why is a grill mentioned but not a griddletop or a trusty cast iron skillet?
Nick Solares at 5:46PM on 08/20/08
I don't understand what this article has to do with our pursuit for the perfect burger. I don't have to restate everything the first commenter wrote, but 90% lean!? WTF
alastor at 10:22AM on 08/21/08
And where's the opinion from Robyn? Check the title "A Hamburger Today. Burgers. With Ketchup Mustard and Opinion." Does a Hamburger today approve of this crap!?
alastor at 11:21AM on 08/21/08
This is my fault. I asked Robyn to blog this up quickly, but I had not read through this article as carefully as I should have. Nick is absolutely correct. I never should have asked Robyn to link to this. I would remove it, but I don't like to retroactively edit like that. I am sorry.
Adam Kuban at 11:27AM on 08/21/08
I can understand offering some advice for those cooking burgers who don't necessarily have access to butchers or meat-grinders or a ready supply of fresh baked potato rolls; but advising to freeze under any circumstances is pretty counterproductive.
Zachary Sachs at 1:20PM on 08/21/08
Actually, the tips come from Good Housekeeping, not MSN. GH is a magazine for new and inexperienced homemakers, and it's filled with basic, fundamental advice on everyday living. For anyone with half a clue, it's mostly unnecessary. But for the legions of hopelessly under-educated among us, it's a source of much needed elemental information: keep your checkbook balanced; wash your hands after using the facilities; don't let raw meat sit at room temperature for more than an hour. Astute AHT readers may not need the info in the article, but evidently lots of people do--Good Housekeeping has been around for a very long time.
And did I miss the
pattyplus at 2:25PM on 08/26/08