No matter which angle you look at it, burgers from restaurants look undoubtedly scrumptious and appetising! May it be beef or waffle burger—juicy, tasty, big and oh so perfect. Then here we are, we try to mimic this at home, but for some reason, it’s just not the same. Now the real question is, why do burgers from restaurants taste better than ours? These restaurants always have the best burgers in Brisbane. What makes them tasty and flavoursome?
Let’s find out the secrets to achieving a restaurant-quality burger. Here is why their burgers taste better.
1. The Ground Beef They Use Is Fresh.
Store-bought ground beef doesn’t make the cut. Avoid it at all costs if you want your beef patty to taste restaurant-ish. Also, you’re not sure what meat parts of the cow it is, when it was ground or the number of cows in the package. And what’s worse? Unsanitary handling, stale issues, E. coli and packaging problems can lead to patties being plumbous.
When buying ground beef meat from your trusted source, ask for at least 20% fat content. Otherwise, you can ground your own beef meat. The process can be daunting at first, but once you’ve tried it, you’ll get used to it.
It’s also great to invest in a heavy-duty electric meat grinder; however, if you own a restaurant, it can be a no-go.
2. They Keep the Burger Patties Really Cold.
If your burgers aren’t completely formed yet, heat is their mortal nemesis. The fatty substance from the meat—which is warm, pliable and soft—tends to stick to your hands and even on surfaces. Now, if this fat clings on your hands, then definitely it’s not in the patty.
When you grind your own meat, make sure that the grinding blades, plate, feed shaft and the meat (especially) are ice-cooled to avoid fat from sticking. You can keep your grinder in the freezer, so you can prepare any time.
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3. They Don’t Futz With Their Meat.
Ground meat isn’t dead despite its outer visual aspect. From the time you touch it, you sprinkle some salt, every knead you make and the moment you change the temperature, it is changing actively. If you work your meat excessively, it causes proteins to cross-link with each other, making your burgers tighter and thicker.
For ground beef to be tender, make sure to grind your meat fresh and form them into patties as tenderly as you’d like. For grilled burger patties, you can also grind your meat straight into a sheet tray and slowly form it into patties without picking it up until before you cook it.
4. They Only Salt the Beef When Patties are Formed.
Adding salt before the patties are formed will only dissolve muscle proteins. This will turn your burgers from juicy and tender to rubbery and sausage-like. Within minutes you put the burgers on the grill is the right time to season them. Doing so early will affect the meat, drawing out moisture and dissolving proteins. This adversely affects your patties exterior texture, and this isn’t good.
5. They Use a Thermometer.
Experts can try to gauge a burger’s doneness by poking it with a finger. Sure, you can feel macho and mimic it yourself, but how about ditching it all and instead, buy yourself a reliable instant-read thermometer? Some expensive ones will tell you in 3 seconds, or even less, whether your oil is hot enough or your patty is just right. However, even the less pricey thermometer can do the job well for you, although a bit slower.
With large-size burgers (more than 8 ounces), there may be some carryover happening, so take them out before the maximum degrees, and set them aside to rest. Here’s an estimated temperature guide you can follow:
- 120°F (49°C) and below if you want it rare
- 130°F (54°C) if you want it medium-rare
- 140°F (60°C) if you want it medium
- 150°F (66°C) if you want it medium-well
- 160°F (71°C) and above if you want it to be well-done (with little to no moisture).
Takeaway!
Why do restaurant burgers taste better you ask? Well, some don’t and some do. The exact reason why there are a wide plethora of restaurants to choose from—bigger and fancier restaurants.
You can also make some amazing burgers right in the comfort of your own home! Following these helpful guidelines can help you create your very own masterpiece of a burger. Don’t be afraid to experiment with seasonings, toppings and your choice of bun. You can also make use of other means to cook your burgers aside from the grill or stove. Enjoy your cooking!
