4 mistakes that will ruin the taste of your hamburger

I have come across so many ladies, who keep on complaining that, their kids and hubbies don’t like having home-made burgers, and instead that rush to the nearest food joint to have one. And these poor moms come up to me asking, "What’s so different about restaurant burgers when the ingredients are the same?" Well, there’s just one answer I give them and that is the restaurants have their "secret ingredients" and they follow a proper technique.

Now, finding out every famous food joints’ secret ingredient is not my cup of tea, to be honest. And I cannot even find out or tell you what techniques the ‘A-grade’ burger joints use to make an amazing lip-smacking burger. But, I can surely save you from committing some major mistakes when making hamburgers, which are the main reasons why their husbands or kids don’t like homemade burgers.

Have no idea about the mistakes one makes when making hamburgers? Then, you have landed upon the right article. Here are some hamburger-making mistakes that you must avoid in order to make delicious, restaurant-like burgers. Take a look.

Mistake 1- Using Lean Meat

The main hallmark of a good and perfect burger is its juiciness. But, if you purchase a lean meat to stuff it in between hamburger buns Melbourne, then that’s not going to be juicy at all. A meat that is too lean will definitely lack juiciness, texture and most importantly, flavour and it will end up being crumbly and completely dry.

Instead, you must always purchase ground ham with high-fat content, as it will make the burger extremely juicy. The fat content is essential because it will add up the flavour, holding the patty together. An ideal ground ham for burgers is 20% fat and 80% lean.

Mistake 2- Not creating a dimple

Another major complaint I have been hearing from many people is that the burgers shrink to almost half the size when cooked; or else, they dome up in the middle. Well, this is bound to happen because most of the people don’t know the ‘dimple effect’. Sounds strange? Well, when cooking the patty, if you didn’t create a dimple in the middle then there are high chances that the patty may shrink or dome up. Therefore, always make a dimple on the patty before cooking it.

Mistake 3- Not seasoning at the right time

One of the most common mistakes that most people make is they don’t season the meat before cooking it. And believe me or not, failing to season the ground meat is one of the main reasons why the flavour and the texture of the patty are not up to the mark. Seasoning the meat is merely a tiny step, but it plays a really big role in making amazing burgers. Therefore, season it well prior cooking.

Mistake 4- Not using fat layer

A juicy patty is undoubtedly essential to make a luscious burger. But, most of the time these juices can ruin the dryness of hamburger rolls Melbourne, turning it into a soggy roll. That’s why, you need to spread a layer of fat, be it cheese, mayo or butter so that you can stop the patty’s juices from penetrating the bun, making it soft.

Now, when you know the three major mistakes hope you will avoid it. And don’t forget to purchase fresh ingredients only, especially the buns. You will find fresh buns from any reputed shop that sells various rolls and pita bread Melbourne.

Author bio- Rachel Gomes is a food blogger and has written a lot about hamburger buns Melbourne and even pita bread Melbourne. If you want to know about other types of breads and hamburger rolls Melbourne, read her articles.

Coming up with a vast experience in making bakery items, Ron Zurer who loves trying experimenting different recipes using pita bread Melbourne had laid emphasis in his last writing on hamburger buns Melbourne, a staple diet of most people.