Dirty Kitchen Secrets

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

1. Add minced mushrooms
2. Use meat that is no leaner than 85%
3. Don’t overwork the meat
4. Make patties into uniform sizes, about 3/4 inch
5. Add small indent in the center of the burger
6. Optimum cooking temperature is medium-low. Internal burger temperature 160F
7. Close lid
8. Only turn twice
9. Serve with Beetroot-Avocado Salsa (soon to follow), but that’s just my opinion