![]() "It’s frustrating,” he continues, “You can cook a medium-rare charbroiled burger spot-on perfectly, then put in a box, let it sit for 30 minutes, and it’ll taste like crap no matter what temp it ends up being. And it’s even harder for us now, since most orders are going out the door with delivery times that are all across the board. "The fat gets better emulsified, creating a juicier burger," he says, "so even our well done burgers are juicy."ĭeaver says that “Any honest cook will tell you that nailing burger temps is difficult, even for dine-in tables. In any case, he agrees that cooks need to slightly undercook pickup and delivery burgers by one temp a requested medium burger, for instance, should be cooked closer to medium-rare, since burgers tend to steam cook in transit. (The process doesn’t work if a requested medium-rare burger is cooked to rare, he notes, hence the questioner’s ongoing conundrum.)Īt Five Star, Gontram sells a half-pound burger, which he says will hold its temp in transit better than a lesser weight burger, "providing the travel time is not too long." His secret is blending and grinding the beef in house, which he says makes a difference. In that case, the burger was either overcooked to begin with or it's been in transit awhile.Īnd therein lies part of the problem, according to Derek Deaver, owner of Three Kings Public House and self-described “mass deliverer of burgers.” Deaver suggests using a restaurant’s in-house delivery service (if there is one), where the customer stands a better chance of receiving food in a timely manner. The above questioner followed up by commenting that his “requested medium-rare burgers often arrive well done,” which rankled him to no end. (Then there’s the question of perceived degrees of doneness, which we addressed years ago with the help Steve Gontram, owner of of Five Star Burgers. Otherwise, in a normal delivery or carryout situation, by the time it hits the table, a burger in a to-go box can continue to cook up to one temp level above what was ordered, so a medium rare burger will likely reach medium by the time it's consumed. Louisīoy, is this an issue with lovers of mid-rare burgers. The best solution, of course, is to order the burger, whisk it away personally the moment it’s bagged, then go wolf it down at the nearest park. How can you get a medium-rare burger delivered that way?-Troy M., St. Take a bite and prepare for burger bliss.The Gateway burger at 5 Star Burgers, cooked medium rare I guarantee you’ve never had a turkey burger gushing with juice like this before. But what was really astounding was just how much juicier the actual burgers turned out to be after cooking them sous vide. I always do that before making the actual patties in order to test for seasoning in case any adjustments are needed. Otherwise, they will flatten too much.įor me, the real revelation came when I fried up a little of the meat mixture in a sauté pan. ![]() And grated onion imparts even more moisture.įorm the patties, then freeze solid before vacuum sealing them in bags. A dash of Worcestershire sauce adds complexity and savoriness. Step 1 Spray your grill, frying pan or broiler pan with a generous amount of nonstick cooking spray. To ensure optimal safety, medium burgers should be cooked to a specific internal temperature, not simply until the meat looks done. Mix the ground turkey with sun-dried tomatoes, garlic, mustard powder, fresh basil and fresh parsley for a Mediterranean flair. Medium-cooked burgers retain flavor and juiciness without sacrificing safety. The secret’s in placing the burgers in a vacuum-sealed bag so they end up cooking in their own juices and reabsorbing them. Me? All I need is a precision cooker to make gloriously juicy turkey burgers that just might never make you utter, “Where’s the beef?’’ again. As a result, I’ve even known friends to sneak in a little pork into their ground turkey patties on the sly. Leaner than beef, turkey just doesn’t have that generous amount of fat to impart real succulence. As much as I love turkey burgers, they can be notoriously dry.
0 Comments
Leave a Reply. |