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7 chef’s tips for the perfect hamburger

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We have gathered seven tips for making the perfect hamburger: <img src="https://s3.us-east-1.amazonaws.com/prd-assets-portal.tramontina.com/Banner_hamburguer_perfeito_600x600_32a40c5c88.png" alt="" width="600" style="display: block; margin-left: auto; margin-right: auto;" height="600"> 1. Which meat to chooseIt’s important to choose quality meat that is not overly lean for your hamburger. You can also choose more than one type of meat and create your own blend – one tip is to mix 70% beef and 30% pork, for example. Prefer cuts like chuck, sirloin, short loin, tri-tip, round steak or brisket.Also pay attention to the grind of the meat: not too fine, not too coarse. Meat ground very fine has the consistency of pâté, while coarsely ground meat has a meatloaf aspect. 2. Before cookingAfter shaping your hamburgers the size you prefer, it’s important to freeze the meat for at least two hours between -15 °C and -5 °C (5 °F and 23 °F). Line a roasting pan&nbsp;with waxed paper and place the hamburgers, covering them with another sheet of waxed paper. Cover well so the meat does not oxidize in contact with the air, which would diminish the quality of your recipe. If you want to freeze your hamburgers for another day, just wrap them individually in plastic wrap. To thaw, leave them in the refrigerator for 12 to 24 hours. 3. Seasoning on the surfaceDo not season the meat when grinding. After two hours in the freezer, just use salt and pepper right before grilling the meat. But why? Salt draws water out of ingredients, so seasoning earlier can dry your hamburger out. 4. All equal in sizeAn average hamburger weighs between 180 g and 200 g. If you are the all-the-toppings type, you need to think about thickness so the meat can cook evenly and reach the perfect texture. In that case, one tip is to make smaller burgers and stack two or three on the same bun. 5. Everything is better with butterDo you get so excited for the main event – that juicy burger done just right – that you forget to pay attention to the bun? We understand. If you want to impress your friends, just butter the bun and grill it very quickly. A soft bun like brioche works even better, but the trick enhances any sandwich. 6. Heat time!Your bun is toasted, your hamburger is seasoned... now just choose your cooking method. You can use a griddle, a frying pan&nbsp;or a barbecue grill. With all three methods, attention to temperature is crucial: ensure a very hot surface to sear the burger without over-cooking.Griddle and frying panWhile a griddle maintains high temperatures without cooling down when in contact with the hamburger, a frying pan loses heat. So, if this is the method you choose, preheat a preferably heavy-bottom frying pan over medium-high heat and grease it with a little oil. This is just for the first hamburger – by the second one, the frying pan will already be greased with meat fat.On the barbecue grillThe most crucial factor in making hamburgers on the barbecue grill is not flipping the patties more than necessary. So, no pressing the meat or moving the burger around. Leave one side down until it’s time to flip, then take it off. To know when it’s time to flip the burger, look at the lateral: when the meat starts to brown on the lateral and the juice rises, it’s time to grill the other side. 7. Final touch: melted cheeseBefore serving, it is essential to let the meat rest for about one minute. Because the water in the meat rises with heat, this time is important for the burger to reabsorb the moisture. After that, just melt the cheese: place the variety of your choice (grated melts best!) in the middle of the meat and wait for the heat to do its work. In doubt about which cheese to use? Our favorites are mozzarella, provolone, gruyere, gorgonzola and cheddar. Now it’s time to assemble the sandwich with your favorite toppings and bon appétit!

Tramontina CosmosStainless steel rectangular tray 39 cm

Tramontina Professional 30 cm 2.9 L shallow stainless steel frying pan with long handle and tri-ply base

Tramontina TCP 400 stainless steel charcoal grill with enameled steel charcoal tray

Tramontina Brasil Aluminum Deep Roasting Pan with Grill and Starflon Max Nonstick Interior and Exterior Coating Graphite, 34 cm, 4,9 L

Tramontina Realce stainless steel and acrylic dual salt and pepper grinder with ceramic mill

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Make a versatile cake recipe with the taste of childhood to delight your family

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Learn the science of popcorn and three recipes to show off for your next movie marathon

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Developing cooking skills: Learn a quick pizza dough recipe


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Quick pizza dough recipe 

Serve a hot meal with seasonal vegetables, ideal for colder days

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Delicious recipe for risotto with buffalo mozzarella and vegetables

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How to make a delicious recipe for brownies with strawberries

That desire to snuggle up at home to welcome colder days goes hand-in-hand with a warm recipe

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