Fourth of July Special- A Juicy, Tender Burger! VIDEO TOO!
Posted on 02. Jul, 2009 by Bethany in Entertaining, Mains, Meat, Misc, Recipes, Video, gluten free
I have finally got down to it. After an entire year of saying: “I’m going to do a video post,” I finally did it! As you can see it is quite amateur but I had fun and I broke the ice. Just so you know, I used a canon powershot, secured on a tri-pod. It was a one man show- I did it on my own, while everyone else hit the shops, hence there is no zoom and well the wind is in full blown action! So, I apologize for the poor sound. I’ll endeavor to improve the next one.
So, I took some close-up shots of the entire process for you!
That’s my niece, enjoying a burger, with no inhibitions! Get in there, Vanessa!
She loves burgers! And, who doesn’t when they are right off the grill, sizzling, perfectly tender and juicy.
I’ve spent alot of time, trying to figure out how to keep the meat tender. I’ve read up over the years and here’s what’s worked:
I add minced mushrooms: preferably white cap mushrooms they won’t add an over-powering mushroom taste but will help keep the texture of the meat tender.
I also like to add 7-spices. It’s that Middle-Eastern thing in my blood, I guess.
Then I add an herb, usually rosemary.
Minced Garlic, cuz I can’t live without it! It adds a little bit of Zing!
Then, I mix it, but not too much, just enough till it’s well combined. Overworking the meat, can make it tough!
Turn it into uniform patties, about 3/4 inch, to ensure even cooking. Optimum internal burger temperature is 160F.
Using your thumb, make an indent or a shallow hole into the center of the burger. This will keep the burger from shrinking when exposed to the heat from the grill.
Grill on Medium-Low heat, this will ensure they are not charred on the outside and raw in the center. Cook for about 4-5 minutes on each side. ONLY TURN TWICE. Also, DON’T press down with a spatula, you let all the flavorful juices escape…
Closing the lid will keep the burgers even more moist, retains the heat and thus shorter cooking time.
Oh! Don’t forget to butter the burger buns- adds a little crispiness
Then grill them…
To get them nice and warm & give them those pretty chargrill marks
Eat and be happy
Happy Fourth to all, have fun and be safe!
Love,
Bethx
Shopping lIst:
Serves 4
800g mince beef or lamb- Preferrably not leaner than 85%. You know why, fat adds flavor and keeps moist.
1 white mushrrom cap, minced
1 large garlic clove, minced
1 sprig of rosemary, roughly chopped
1 teaspoon 7-spices
1 heaping teaspoon of sea salt or To Taste
Secrets to a better burger- Quick rundown
- Add minced mushrooms
- Use meat that is no leaner than 85%
- Don’t overwork the meat
- Make patties into uniform sizes, about 3/4 inch
- Add small indent in the center of the burger
- Optimum cooking temperature is medium-low. Internal burger temperature 160F
- Close lid
- Only turn twice
- Serve with Beetroot-Avocado Salsa (soon to follow), but that’s just my opinion
Making Mulberry Syrup
Life's A Sweet Jam
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jo-c
02. Jul, 2009
WOOOOOOOOOW!! IM SO HUNGRY!! Your posts really make everyone say this. Well, I am so inspired now to tackle this fourth of July BBQ weekend! Thank you so much miss dirty kitchen secrets!!
Moni
03. Jul, 2009
Beta!!!! I love the video!!!! nicely done. Can’t wait to try one of your burgers….Vanessa looks like she’s savoring every moment of it
Manggy
03. Jul, 2009
Great video Bethany, don’t worry about the production values. I kinda laughed at the start, you were moving so smoothly towards the camera, I thought it was zooming!
Burgers are always a fave of mine– with a slice of cheese of course
the graphic foodie
03. Jul, 2009
Great tip on the dimple in the middle of the burger. Never knew that!
amale daniel
03. Jul, 2009
beth ilove your hamburger so delicious yami i made it already for my childrens and they loved it bravo beth
Eric & Evelyn Villamor Peterson
03. Jul, 2009
Wow, nice vid…going to have to do it also….i’m hungry watching you talk about food….breakfast burgers??….still waking up…later will have to try that reciepe
Global Patriot
03. Jul, 2009
Incredible recipe, love the touch of spice, though I often sub thyme for the rosemary and add a bit of Gruyere cheese on top. I’m ready for the 4th now!
Mela
04. Jul, 2009
Yuuuuuuuumy! Had burgers 2 days in a row and can’t get enough! McDonalds who??? More like, McBetas.. Keep em comin’
jocy
04. Jul, 2009
McBeta’s!!! Im craving a McBeta !!!! !!!!
Bethany
04. Jul, 2009
JO! Thank you
Gotta have the cheese!
x
Moni- She’s adorable, I wish i could feed her all the time…We are all having a blast with her!
Maangy: Hehe
Global Patriot: Enjoy!
Mela, Jocy:
Petra & Marwan jahchan
04. Jul, 2009
Batoota,
What a wonderful video post! Marwan is salivating for a burger now and what a great location to do your post. I think next time, we ought to get you onto CNN!!! Miss you xxx
foodcreate
09. Jul, 2009
Amazing Video! Delicious Burger !
Thanks for sharing
Welcome ~~~
http://foodcreate.com
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Have a wonderful Day!
Marco
08. Oct, 2009
I didn’t get much of the video – spent all my time looking at the gorgeous chef!!!