It is common for the meat to lose volume when cooking hamburgers. We review why and how to avoid it.
The hamburger loses about 30% of its volume. There are several factors that influence the change in size of the meat, such as the amount of fat, the moisture it contains and the heat at which it is cooked.
The greater the amount of fat and moisture in the hamburger, the greater the loss of volume when cooking it.
Checking the product label helps to see if the meat has additives, as well as the content of lean meat and fat.
Lean meat shrinks less, however, for juicy burgers, lean meat needs to have some fat, opt for 80% lean meat and a % fat content. If you use only lean meat, the burgers will be tough and dry.
Not giving full heat and using a lower heat for cooking will reduce the loss of volume of burgers.
So that the hamburgers keep their shape and do not swell, make a dimple in the center. The dimple will even out as they cook.
Other cooking tips to help you cook the best hamburgers:
Avoid squashing the hamburgers and turning them too much
To keep the hamburgers juicy, avoid smashing your burgers with the spatula and constantly flipping them, otherwise the meat may dry out. The burgers are cooked between 2 and 5 minutes per side, depending on the type of meat in the burger and its thickness.
Use fresh meat
If possible, order your beef freshly ground or grind your own.
Let the burgers rest
Letting the burgers rest between 3 and 10 minutes after cooking helps the juices to distribute. To prevent food poisoning, ground beef should reach 160° F (71 ° C).
Recommendations when handling fresh meat burgers:
Do not handle the meat too much
To avoid tough burgers, do not handle the meat too much when forming your patties. With hands and fingers apart, gently mix meat and seasonings in bowl.
Add salt to the meat until patties are formed
The salt will dissolve the muscle proteins and extract the moisture, affecting the texture of your burgers, it will make them elastic. Add the salt once minutes after the burgers go on the grill.
Wet your hands
Wet your hands a little with water before forming the burgers, this helps the meat come together faster. Form patties about 3/4 inch thick.
You may be interested in:
–Why ground beef may have a higher risk of contamination than whole cuts
–3 things you should never overlook at your summer barbecue
–How to make food taste good without adding salt
The salt will dissolve the muscle proteins and extract the moisture, affecting the texture of your burgers, it will make them elastic. Add the salt once minutes after the burgers go on the grill.
Wet your hands
Wet your hands a little with water before forming the burgers, this helps the meat come together faster. Form patties about 3/4 inch thick.
You may be interested in:
–Why ground beef may have a higher risk of contamination than whole cuts
–3 things you should never overlook at your summer barbecue
–How to make food taste good without adding salt
Wet your hands a little with water before forming the burgers, this helps the meat come together faster. Form patties about 3/4 inch thick.
You may be interested in:
–Why ground beef may have a higher risk of contamination than whole cuts
–3 things you should never overlook at your summer barbecue
–How to make food taste good without adding salt