Tell the truth; for the most part, a burger is just a burger no matter where you get it, right? Whether in the educational arena, concessions, or corporate dining, most people enjoy a great burger. After all, it’s an American classic! How do you go about delivering a burger that stands apart from what you find at most fast-food restaurants? As a reputable contract food services company, we have a few suggestions.
First of all, keep in mind that shape matters. Too thick, too thin, not big enough in diameter? All of these things matter when it comes to delivering the perfect burger, whether it’s comprised of pure beef, turkey, or a combination. Keep in mind that:
When forming patties, make them about a quarter larger in terms of diameter, so that upon cooking they will be a good size. Burgers always shrink when they cook, sometimes substantially more than you might imagine. Part of the shrinkage depends on the percentage of lean vs. fat in ground beef. For instance, if you purchase ground beef with a 70/30 ration (70% lean, 30% fat) you can expect quite a bit of shrinkage. In most cases, an 80/20 or 75/25 percentage is good – and keep in mind that the higher the fat content, the juicier the burger.
Is there a secret to producing a uniform, even burger? Even the best of chefs often end up with a burger that’s thinner around the perimeter and thick (and sometimes undercooked) in the center. What to do? Simply make a dimple in the center of the hamburger patty that’s approximately two inches in diameter. The result will be an “even” burger that’s relatively the same thickness from the first bite to the center of the burger.
How do you want that done?
This is the question of many of the finer restaurants who don’t cook their burgers to the same level of doneness, but instead to the customer’s preference. What is the difference between a burger that’s rare, medium rare, or well done? It’s all in the juices.
Armed with a fork, knife, or thermometer? Put it down! The more you poke around or press on the meat, the more juices will escape resulting in a dry burger. All you need are your eyes to indicate how done a burger is! If the juices in the cracks of the burgers are clear after flipping, the burger is well done. If it’s a rosy color, it’s cooked to medium. No juices upon the initial flip means a rare burger, while pale juices (barely pink) equates to medium well. Yes, it really is that simple!
Many consumers today prefer low fat in ground beef, which will result in a burger that’s not as juicy and flavorful. However, when you prepare burgers for those who aren’t too concerned about fat content and want a tasty, juicy burger keep these tips in mind!
At Gourmet Services, Inc. we believe strongly in fresh and healthy foods. However we also know that everyone’s preference in terms of healthy and tasty are not all alike! If you’re in search of a reputable contract food services company in Atlanta providing exceptional service for decades, count on us to deliver beyond your expectations.