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Everything you need to know to make the perfect burger!
Gear listed below:
Buy Flattop: http://www.cast-iron-grate.com/ballis...
Burger turner: http://www.foodservicewarehouse.com/d...
Basic Grinder: http://www.amazon.com/gp/product/B000...
Kitchen Aid Grinder: http://www.amazon.com/gp/product/B000...
MegaForce Grinder: http://www.amazon.com/gp/product/B005...
Craycort Grate: http://www.amazon.com/gp/product/B004...
Weber Performer: http://www.amazon.com/gp/product/B00M...
Ballistic Shirts: http://ballisticbbq.spreadshirt.com
UTENSILS
Stainless steel spatula, beveled edges: Use this for flipping and cooking all foods on the grill and griddle. Most importantly, to scrape smash burgers off the griddle.
Meat grinder: There are many types of grinders. The one I’ve ended up with over the years is the 3000 Megaforce Series. Store the clean metallic parts of your grinder in the freezer prior to use, this will keep the fat from melting while grinding the meat.
Stainless steel bowls, several sizes: Perfect for mixing, keeping ingredients cold/warm. *Cool tip: Put a small knob on the bottom, and use as a steamer top on the griddle.
Parchment paper: These sheets are perfect for covering surfaces to mold patties and prepare raw foods for the freezer, or griddle. It can be cut with a knife and is very soft. Recommended to protect surfaces and manipulate meats.
Stainless steel ring molds (similar to ones used in baking): Use these for making perfectly shaped patties, or for holding together certain ingredients directly on the griddle.
in it. This way, the grill will have a hot, medium, and low heat surface. *Suggestion: To light grill, use a torch with a hose, as it makes it easier to light away from you and keep the embers from hitting you.Craycort offers a couple of cast iron skillet and cast iron griddle inserts that will fit into your weber bell, and allow you to grill and griddle at the same time.Preheat while you prep.
CHOOSING MEAT
Grinding at home: Definitely the best way to control the lean vs. fat ratio content (Preferred: 80/20) and texture of your burgers. Allows you to create a range of different patties.
Store bought: Look for 80/20 ground chuck in a tray, and not in a tube. Avoid meat that seems extremely mixed or dissolved, it tends to swell up when being cooked.
DIRECTIONS
Start off by choosing your cuts and grinding the meat. I’ve chosen Ribeye (bone removed, cut into strips. A thin and affordable cut,) and tri tip(great flavor and marbling). The important thing while grinding different cuts is to alternate fat and lean (or ribeye and tri tip) chunks, so that the final mix is even.
8 to 10 oz is a good amount of beef for one patty. Make a small meatball and start shaping the patty with your hands on a piece of parchment paper. Appy soft pressure, this will allow the steam and juices to flow through the meat and will keep it from bloating like a football.
Make sure the burger is smooth and circular. About ½ inch thick. You can also use a ring mold to shape a more perfect patty.