Unlock the Secrets to Eating the Best Hamburgers in Germany

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Grilling season is upon us, dear reader, and it's about damn time you learned how to make a perfect burger at home. We're talking abouta flame-kissed patty that's juicy in the center, blanketed in cheese and piled high withall the right toppings.And can someone please pass the ketchup?

The perfect burger recipe takes finesse and practice, but luckily for you, we've got a panel of top chefs from around the world who arespilling their secrets.They cover a lot of ground, too – from the kind of meat you should buy and how you should season it to a cheese-melting trick we'll use forever more. Ready to get grilling? Sink your teeth into these chef-approved secrets to the perfect burger.

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Craving more insider insight from the world's best chefs? You're in the right place.Talk to the Chef!is a weekly food series that taps into the minds of culinary leaders around the globe.The conversation changes just as often,

‘My No. 1 secret for making the perfect burger is to ensure you have the perfect ingredients. The burger patty has to be made with a juicy blend of medium and lean meats, the bun either pretzel or brioche, and the cheese must be aged. I prefer my burger patties to be pressed for a smash burger and all dressed for a flavour bomb party.’

‘The burger blend is the most important element. What’s a burger if you can't taste the beef? The second most important thing is everything else. You could have a wagyu blend but underseason it, overcook it, use sub-par toppings and cheap bread and end up with something incredibly unappetizing. There isn’t one secret. Everything takes a lot of care.’

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‘Extremely good grass-fed beef, from a breed that has plenty of marbled fat in it for flavour and great omega-3 oils, is the real secret. I try very hard to avoid all feedlot beef these days, as it is so dire for global warming and emissions and, not to mention, inhumane. Free-range, grass-fed beef is where it's at. You don’t need to eat it all the time, but you do need to make sure you know where its coming from – and you can taste it in the meat.’

‘Mix the ground beef with a delicious blend of garlic, onion, soy sauce and beef fat before forming the patty. It gives a very moist result, and the beef fat will enhance the beef flavour and also protect it from drying out.’

‘Cook burgers using high heat – there’s no such thing as a slow-cooked burger… at least not a good one! Cooking with high heat sears the burger and locks in juices.’

Secrets To The Perfect Burger, According To Chefs

‘If you are using the grill, the best way to get the oozing, melty cheese is to put some hot water in a heat-safe pot and close the grill. The steam will give you that melting perfection without drying the edges.’

‘Without a doubt, butter. I know that sounds crazy, but butter is my secret weapon. It helps the good quality meat caramelize. Butter has an ability to really round out the beefy flavor and create a juicy and succulent burger.’

‘The secret to making the best burger is not to press the patty when cooking it. That releases all its juices. Instead, pinch the center so that when it’s cooking, it doesn’t puff too much.’

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‘My No. 1 secret for making the perfect burger is getting the grill nice and hot and keeping the toppings fresh and simple. Don't try to pile everything you’re craving on one burger, because it will just be too many competing flavors. Oh, and if you love crunch, add chips to your burger – it's a game changer!’

‘As a vegan, my secret is to skip the meat and use kidney beans, oat flour and veggies in the mix. It took me years to come up with the RHK burger and it is absolutely amazing.’

© 2024 Time Out England Limited and affiliated companies owned by Time Out Group Plc. All rights reserved. Time Out is a registered trademark of Time Out Digital Limited.Every summer, it seems, burger lovers vow that this will be the year they will perfect their burger-making skills and burger recipes. Well, listen up, burger lovers. It’s that time of year again, and to help jump-start summer grilling resolutions, chef Bobby Flay shared all of his burger secrets. Flay knows a thing or two about burgers, judging from the crowds at his Bobby’s Burger Palace restaurants.

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An 80-percent lean, 20-percent fat ratio is Flay’s choice for burger patties, because of the relatively high fat content — it guarantees a juicy burger. The blend is not exactly diet-friendly, but the chef said it’s the worth the occasional splurge: “To me, if you’re going to eat a burger, it might as well taste good.”

Using a thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That’s the last thing you want to do, ” Flay said. This technique “fakes out the burger, ” he said, and the patty ends up taking the exact shape you want.

Do sprinkle the outside of the burger liberally with salt and pepper. But do not season the meat mixture itself or add herbs, onions or garlic to it. That is meatloaf, ” Flay told Food. “We are making burgers.

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Flay loves using cast iron for burgers. Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust, he said. Heat a cast-iron pan or griddle on high heat, he said, until it begins to slightly smoke. Then, add a few teaspoons of canola oil, which has a neutral flavor, put the burgers in the pan or on the griddle and do not touch them until it’s time to flip.

Once a crust has formed on the bottom, which takes at least 3 minutes, use a metal spatula and them flip over. Do not even start flipping the burger until a crust has formed or the meat will fall apart, and you will lose that perfect round shape, Flay told Food. Continue cooking until a crust has formed on the bottom once again, and the burger is cooked to your desired doneness, about 4 more minutes for medium, which is the chef’s preference.

To me, a perfect beef burger is pink and juicy in the middle and cooked somewhere between medium-rare and medium which is about an internal temperature of 145 degrees, said Flay.

Secret Ingredient Hamburgers

Note that the USDA recommends cooking ground beef until it reaches an internal temperature of 160˚F for safety reasons. For those who are very young or very old, pregnant or have compromised immune systems, they should definitely have their burgers cooked well-done, he added.

Flay recommended using a slice of American and a slice of white cheddar: I’m not afraid to say I love American cheese.

At this point, place two slices of cheese on each burger, add a few splashes of water and immediately cover the pan tightly. Cook until the cheese is completely melted, about 30 seconds. Building up that steam is the key to his genius trick: It completely and evenly melts and enrobes the patty in cheese every time. It drives the chef crazy when he’s eating out and a restaurant doesn’t melt the cheese: In my restaurants, there is a sign in each kitchen that says: ‘Bobby Says Melt the Cheese Completely.’ It has to be melted to have the perfect cheeseburger.

The Best Easy Hamburger

Flay recommended soft “squishy” buns, so there isn't a huge mouthful of bread with eat bite. “A burger is a sandwich and is meant to be eaten as such. Rolls tend to break up the burger and the next thing you know, you need a knife and fork. Burgers should never have to be eaten with a knife and fork. A soft bun molds itself around the contents, ” he said. Flay loves the kind of with sesame seeds and toasts them lightly before placing the burger on the buns.

“People are putting way too many things on their burgers — the whole burger thing has gotten out control, ” Flay said. So he likes to keep things simple with classic toppings like dill pickles, lettuce and ketchup, but does highly recommend one key creative addition: potato chips. “One must always 'crunchify' a burger, ” Flay said. “When eating a burger, there is nothing better than getting a mouthful of juicy burger and salty, crispy potato chips in one bite.”

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