How to cook juicy burgers

The kitchen is full of such little miracles. — Russ Parsons, How to Read a French Fry

 Sundays were lots of fun when I was young because my classmates from Brent and I would go to the Seafront along Roxas Blvd. and play softball all afternoon. The games were competitive and exciting, and sportsmanship was a top priority. The team would then go to the nearby restaurant in the compound and would eat one of the most memorable hamburgers in town. It was thick, juicy, and cooked to perfection, and to this day, it is still my all-time favorite burger. The matching fries with lots of catsup and mayonnaise also made the meal complete. My friends I would often reminisce about the good old days and that tasty burger.

Hamburger is a patty that comes from ground beef, which comes from various parts of the cow, usually from the chuck (shoulder part), or short plate (belly part), and sirloin tip (lower back) portion. Ground beef has very little fat (about 10 to 15 percent) because most of the meat used to make the patty comes from muscle parts.

When buying beef, it is important to look at the fat: the whiter the fat, the younger the cow. A young cow produces softer meat that is ideal for cooking. It should have a reddish color, though when you store it in the freezer for a long time, the color will change.

When storing, it is important to loosely wrap the meat with a plastic wrap, then paper, allowing air to circulate inside to prevent freezer burn and bacteria from growing. Spoiled meat will have a foul smell and a slippery texture, and therefore smelling and feeling before mixing or cooking the meat is a must.

Freezing is the best way of storing meat, though I advise my students not to store it longer than a month. To properly thaw, transfer the meat from the freezer to the refrigerator and allow six hours thawing time per half kilo of meat. Partially frozen (meaning when you touch the center part it is still cold) is desirable before cooking because you will retain the blood and juices needed to make it moist, very juicy, and have lots of flavor.

For cooking burgers, use a flat pan for even cooking. Heat the pan and add little oil, just enough to coat it. When the pan is hot, lower fire to medium low and add patties. Never cook on high heat because the outside will be well done and chewy while the inside raw.

When cooking, use the blood test wherein you observe the juice and blood seeping from the burger. Little blood coming out is rare, more blood means medium, plenty of blood means well done. Flip burger once and cook the other side to desired doneness. Remove and arrange on a plate or hamburger bun. Never press or flatten burgers while cooking because this will make it dry and bland in taste.

A charcoal grill may be used though it is important to leave six to 12 inches of space from the flame to ensure the patties will not be charred and overcooked. Preheat charcoal grill at least 25 to 30 minutes before cooking to reach the desired temperature. An insta-read meat thermometer can be used to check if it is properly cooked, where 140°F is for rare, 160°F is for medium, and 170°F is for well done.

I hope you and your family will enjoy these recipes and find the tips useful, because like what chef Christophe Pouy of the Paris Ritz Escoffier said in our class, “Prepare correctly, cook properly, dine well, and never forget to clean afterwards!” Bon appetit!

Juicy Burgers

1 kilo ground beef

1/2 cup oatmeal soaked in 1/2 cup fresh milk

1 cup chopped white onion

2 eggs

2 teaspoons rock salt

1 teaspoon pepper

10 hamburger or kaiser buns

For garnish:

lettuce

tomato slices

cucumber, peeled and slices

onion rings

choice of dressing

Mix together the ground beef, oatmeal, onion, eggs, rock salt, and pepper.

Shape into 10 patties using 1/2 cup measuring cup. Flatten slightly.

Heat a flat frying pan or charcoal grill. Brush with oil. Cook the burgers on medium heat to desired doneness.

If burgers are charcoal grilled, make sure burgers are placed six to 12 inches above the coals.

To assemble:

Slice 10 hamburger or Kaiser Buns crosswise. Put a lettuce leaf, a tomato slice, and the burger. Top with the desired dressing, a thin slice of unpeeled cucumber, and an onion ring.

Dressings:

Mix 1/2 cup mayo and 1/4 cup tomato catsup.

Mix 1/2 cup mayo and 2 tablespoons prepared mustard.

Mix 1/2 cup cream cheese with 1/2 cup all-purpose cream, and 1/4 cup chopped spring onions (sibuyas na mura).

Mix 1/2 cup cream cheese with 1/2 cup all-purpose cream and 1/4 cup blue cheese.

Bulilit Burgers

(Mini Pinoy Burgers)

1 kilo ground round beef,

1cup white bread torn into bits,

2 eggs

1/4 cup chopped celery

1/4 cup chopped onions

1/4 cup pickle relish

1/4 cup grated quickmelt cheese

2 teaspoon rock salt,

1 teaspoon black pepper.

Mix the ingredients well in a bowl.

Divide into 24 balls using a 1/4 cup measuring cup or big ice cream scooper.

Heat a 12-inch flat frying pan. Add one cup oil. Put fire to medium, and add the slightly flattened burgers. Cook one to two minutes per side.

Prepare 24 pandesal. Slice six salad tomatoes each into four rings. Prepare 1-1/2 cup mayonnaise.

To assemble:

Slice bread, top with tomato slice, one tablespoon mayo, and the burger. Oven-toast for three minutes. Serve hot.