Grilled Burger Recipes
Grilled Burger Recipes
Recipes and how to make grilled burgers. The materials used to make the burger fuel and how to cook burgers until ready to bake.
SKILLET
Preferably of the type of thick steel. Indeed, the price is a little expensive, because it is better because the heat from the fire will be more stable and comprehensive. Before cooking pans before washing with soap and water washing. Some traders burger (not all, there are good ones) do not clean or wash the pan properly and only splash-splash only with water and scrub with a scraper.
GASTOVE
Use low heat or moderate and do not use high heat to cook burgers. Later quick burger charred flesh, so dry like a cracker, and it was not the best.
MAGARINE
Apply a thin margarine only to around the pan, it does not stick to the pan when cooking.
MEAT
Meat should have in-kan-defrost (thaw) first so quick to cook. But if the meat was still frozen okay, park only in the pan, but never itchy hands exaggerate the cause of the fire because this burger meat hard, dry and charred. Let alone meat was so tender and cooked slowly. No need to busy-busy park margarine, meat later it will come out of the oil itself.
FRYING TECHNIQUES
Back-flip burgers when cooking meat. Needless to busy-busy press the meat, the meat juices will all be lost and hard.
ENGINEERING TAP HOLE
This technique is very good, why is apart from helping to cook all the meat, it is also a place for flavoring permeates and trapped. In addition, in order to keep the meat soft and thick and more felt when bitten and chewed.
TECHNIQUE Mixed
After a knock-knock a hole, please make sure the meat has been cooked and then press a little flesh tu to remove excess oil. Press 2-3 times only - do not over-pulak. After that put seasoning step followed, namely:
I never use white pepper powder, curry powder and garlic meat as mention when making burgers. May try if you want something different.
Last finished flavoring park, you turn the meat once, then press it and lift. Put the bread provided. Once again emphasized, be sure to cook meat do not over cook, later he lost feeling and hard.
AIR GARLIC
It aims to prevent meat so over dry. Air garlic meat juice will replace partially lost time cooking process earlier. How happy for him only. Peel the garlic after that knock to pieces. Insert the bottle, put the water and shake. No need to put the salt.
BREAD BURGER
Last split second, margarine rub a thin but extensive. Bake the bread in the pan in the middle of the course contents. Part leather top and bottom do not burnt, oily and mushy later. Do itching hand press the bread while burn time. The last part is already baked into the war a bit, lift. You should not park on the base mesh in a flat like a plate. Park mesh coverings will make hot water circulation in the current bread. Bread so fluffy, crisp and steady. Sometimes, if you park at a flat, the bread will become flaccid.
I have to cook burgers are grilled ingredients, so the ingredients are as below:
A 400g pack of mince meat can be created for 4 burgers, If none can bake bread and blend to dry blander.
Ok, let's start - the first step:
Recipes and how to make grilled burgers. The materials used to make the burger fuel and how to cook burgers until ready to bake.
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| Grilled Burger Recipes |
Categories Burger yummy must have the following characteristics:
- slightly spicy
- slightly sweet
- slightly creamy
- slightly spicy
- Rich sauce
- Hearty and appetizing flavor
- Seductive appearance
- Must be cheap and affordable price
SKILLET
Preferably of the type of thick steel. Indeed, the price is a little expensive, because it is better because the heat from the fire will be more stable and comprehensive. Before cooking pans before washing with soap and water washing. Some traders burger (not all, there are good ones) do not clean or wash the pan properly and only splash-splash only with water and scrub with a scraper.
GASTOVE
Use low heat or moderate and do not use high heat to cook burgers. Later quick burger charred flesh, so dry like a cracker, and it was not the best.
MAGARINE
Apply a thin margarine only to around the pan, it does not stick to the pan when cooking.
MEAT
Meat should have in-kan-defrost (thaw) first so quick to cook. But if the meat was still frozen okay, park only in the pan, but never itchy hands exaggerate the cause of the fire because this burger meat hard, dry and charred. Let alone meat was so tender and cooked slowly. No need to busy-busy park margarine, meat later it will come out of the oil itself.
FRYING TECHNIQUES
Back-flip burgers when cooking meat. Needless to busy-busy press the meat, the meat juices will all be lost and hard.
ENGINEERING TAP HOLE
This technique is very good, why is apart from helping to cook all the meat, it is also a place for flavoring permeates and trapped. In addition, in order to keep the meat soft and thick and more felt when bitten and chewed.
TECHNIQUE Mixed
After a knock-knock a hole, please make sure the meat has been cooked and then press a little flesh tu to remove excess oil. Press 2-3 times only - do not over-pulak. After that put seasoning step followed, namely:
- Worcestershire sauce - Lea & Perrins. Do not place a lot, ala rates only.
- Seasoning sauce - I prefer brand Maggi.
- Ground black pepper - I used
- Pepper powder - never try
- Curry powder flesh had never tried
- Air Garlic - never try
I never use white pepper powder, curry powder and garlic meat as mention when making burgers. May try if you want something different.
Last finished flavoring park, you turn the meat once, then press it and lift. Put the bread provided. Once again emphasized, be sure to cook meat do not over cook, later he lost feeling and hard.
AIR GARLIC
It aims to prevent meat so over dry. Air garlic meat juice will replace partially lost time cooking process earlier. How happy for him only. Peel the garlic after that knock to pieces. Insert the bottle, put the water and shake. No need to put the salt.
BREAD BURGER
Last split second, margarine rub a thin but extensive. Bake the bread in the pan in the middle of the course contents. Part leather top and bottom do not burnt, oily and mushy later. Do itching hand press the bread while burn time. The last part is already baked into the war a bit, lift. You should not park on the base mesh in a flat like a plate. Park mesh coverings will make hot water circulation in the current bread. Bread so fluffy, crisp and steady. Sometimes, if you park at a flat, the bread will become flaccid.
I have to cook burgers are grilled ingredients, so the ingredients are as below:
- Blend Chicken / Beef Blend
- 1 Review Onion and Garlic ground Separately
- 1 Eggs
- Black Pepper Powder
- Powder Bread / Breadcrumbs
- Powder Fennel (Mixed Spice Powder)
- Salt and sugar to taste
A 400g pack of mince meat can be created for 4 burgers, If none can bake bread and blend to dry blander.
Ok, let's start - the first step:
- Combine all the ingredients had to taste in one container and mix.
- Ready mix? Ok dah mix, shape Gaulan had become a meat burger - a large and flat. Later when I cook him will shrink.
- Put in refrigerator after formed, in an hour or two later remove and burn.
- Tu dah fuel, depending on whether you want to add anything in this burger - cheese, tomato, lettuce, chili sauce, mayonnaise and others.
- Do not forget the bread buger - seems to be a new burger fuel.
