Tips To Make The BEST Burger In Michigan
Summer is right around the corner, so now is the perfect time to practice making the best burger you have ever tasted!
Everyone has their favorite burger choice whether it's a Wahlburger, a whopper, or patty served from your local pub (mine is the Butter Run in St. Clair Shores Michigan, I highly recommend the 'Gwenie Burger').
There are many different burgers that you can whip up but the most popular are the 'pup burger' or the 'dinner style' burger.
Here are the differences between the Pup burger and the Dinner style burger...
- Pup Burger - Uses more meat, is thicker and tends to be much juicer then a 'dinner style'
- Dinner Style - Is a thinner patty, slightly smashed, and seared at a high temp.
Mlive.com gave out some great tips on how to make your so good that friends and family will think you are pro!
- A great burger is all about the beef! The best bet is to find a local butcher who grinds the meat on site. If you do not have an amazing butcher inn town try an 80/20 blend of ground chuck.
- Handle the meat with care. One of the most common mistakes is to man handle the meat too much. The more you play with the meat the tougher it becomes, making your burger closer to a hockey puck that a burger.
- Season well...and by season, all you really need is salt and pepper. Many use a variety of herbs, eggs and bread crumbs, but remember this is a burger not a meat loaf. Start with good meat, a pinch of salt and pepper, and your burger is ready to go.
- Pan fry or grill, it is up to you. If you choose to pan fry you can look forward to a traditional, dinner style, thinner burger. If you grill, you should end up with a pub burger. Pub burgers tend to be thicker and juicier. Each is delicious, it's just what you crave.
- Don't guess to see if the burger is done, use a thermometer to determine if the meat is done to your liking. You've done all the work, don't end on a sour note by over cooking or under cooking the beef!
- Buns can make the burger even better! For a thinner burger it is a good choice to use a potato bun. If you are serving up pub style burgers try a heartier bun like chibata buns.
- Topping are yummy but don't go crazy. Make sure to focus on the meat, the toppings should simply enhance the patty. And in case you were wondering, there is no bad topping for a burger!
When cooking a burger, here are the temperatures that equal how you want your meat cooked...
- 120 F and below is considered rare - (red/raw in the center)
- 130 F for a medium rare burger - (pink and warm in the center)
- 140 F for a medium burger - (totally pink and starting to dry out)
- 150 F for a medium well burger - (grayish pink, and significantly drier)
- 160 F and above for well done (completely gray, very little moisture)
How every you make your burger I assume it's amazing! I would love to hear your receipt for the BEST Burger!