Perfect Brioche Buns for Burgers | Photos & Food
A Perfect Brioche Buns recipe for burgers. This bun is perfectly toasted with a golden colour on the outside, soft inside, a perfect sprinkling of black sesame seeds on top, and it can hold the weight of the burger and its toppings.
40-Minute Hamburger Buns
Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. —Jessie McKenney, Twodot, Montana
The Burger Lab: How To Make The Ultimate Bacon Cheeseburger
If there is one universal culinary truth, it's that bacon is easy, which probably explains why I don't often order it on my burger. It takes the fun and the challenge out of the whole thing. Pretty much any burger's gonna taste good with a pile of crisp bacon on top of it, right? Well today we're throwing decency to the wind. I don't often eat bacon on my burgers, but when I do, I want them to be the baconiest bacon burgers I can eat.
What's The Best Way To Grind Beef? | The Burger Lab
For the grinding meat, my usual go-to is the KitchenAid meat grinder, but is that always the best method? What about the food processor? Hand chopping? Or—dare I say it—pre-ground beef?
How to Toast Hamburger Buns | eHow.com
Toast buns in the oven, on the grill, on the stove top or in an air fryer to upgrade your burgers. A little melted butter or mayo adds flavor to the toasted buns. Watch the buns closely no matter which method you choose to avoid burning.
All-American Bacon Cheeseburgers Recipe
Nothing better than a homemade burger hot off the grill! The special seasonings and spices in this recipe make this one your friends and family will ask for time and...
Shiner Bock BBQ Sauce Recipe | Yummly
Shiner Bock Bbq Sauce With Bock Beer, Ketchup, Honey, Worcestershire Sauce, Apple Cider Vinegar, Garlic Powder, Onion Flakes, Chile Chipotl Ground Pepper, White Pepper, Black Pepper
You're adding salt to the meat before you make the patties.
AND SO: Your burger doesn't transcend all other burgers ever created.First, always use kosher salt. Its shape and structure allows you to season more evenly. Also, kosher salt has no preservatives. Next, don't salt until your patties are formed and just about to go on the grill. The reason is that salt draws water out of meat and starts to dissolve proteins, which makes them cling to each other and become springy like you want a sausage, not tender like you want a burger. So just after…
The Burger Lab: How To Make Any Cheese Melt Like American (Almost)
Can we figure out a way to get any cheese to melt smoothly like American cheese in the same amount of time that it takes our buns to toast and our burger to cook? Is that too much to ask?
10 Tips for Better Burgers | The Food Lab
We're taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks, but I thought I'd use the time to write something that a lot of folks have been asking me for: a basic handbook for taking your burgers to the next level.