Whether you’re grilling burgers on the backyard grill or pan-frying them in the confines of your kitchen, knowing how to keep the patties from shrinking is a must to avert a “Where’s the beef?” kinda situation.
Shrimp is a true delicacy and one of the most chosen seafood across the world in homes and restaurants. It’s simple to cook and takes little-to-no time for those on a tight schedule who want quick and easy meals, sometimes in as little as under 30 minutes.
Brisket is one of America’s favorite beef dishes. Texas is probably the number one state to find brisket anywhere cooked to perfection. Other states that specialize in meats and grilling can nail this cut of beef perfectly when cooking.
Everybody loves salmon. Seriously.
Name one person who’d turn down a crispy and flaky salmon fillet. It’s tasty, hearty, and filling—and makes for as good of a meal when grilled for lunch on a hot summer’s day as it does roast on a chilly winter night.
There’s something about a smash burger that regular burgers can’t give you. Maybe it’s in the way a flatter burger browns better, making it more aromatic and flavorful. Or in how it comes out chewier and drier, just like the drive-thru burgers your family used to eat on road trips when you were growing up.
Whatever it is (and I can’t put my finger on it), one thing’s for sure: a well-made smash burger is damn right delicious. In fact, it’s probably one of the best burgers you’ve ever had.
Partly thanks to the success of Smashburger, one of America’s fastest-growing restaurant chains in the last few decades, partly thanks to burger historian, author, and filmmaker George Motz and his show on First We Feast, Burger Scholar Sessions, in recent years, smash burgers became a thing.
True to its name, you make a smash burger by pressing it down with a spatula as soon as you put it on your frying pan or flat-top grill. If, for some reason, you don’t have a spatula in your home kitchen, Lifehacker recommends that you pre-smash the burger by pressing down on the meat firmly with the bottom of a heavy skillet.
So you made steak—and it came out tough and chewy?
Two traits can make your steak hard to eat: (1) the meat’s toughness from the way the cow was raised and slaughtered, and (2) its chewiness from how you cooked it.
If you want to make the most tender steak whenever you fire up the grill or cook on the stove, you need to know the difference between them. To avoid a tough steak, you need to pick a good cut of meat. To prevent it from getting chewy, make sure to cook it properly.
By the time you’re done reading this post, you’re going to know how to do both.
It’s an open secret that cheese makes everything better. Especially when it comes to building the perfect burger. Seriously, I dare you: try to name one person who doesn’t like melted cheese on a juicy burger!
Enjoying burgers is one thing; making them is another. When talking to others on the topic, one of the questions I often get asked is, “When should I add the cheese to it?”