America's Test Kitchen Beef Stock Recipe
AMERICA'S TEST KITCHEN BURGERS
My sister got this way of making cheeseburgers from America's Test Kitchen. It is by far the best cheeseburger I have ever tasted and is best cooked on the grill. I would compare the taste of this cheeseburger to a steakhouse like Houlihan's.
Provided by hhenehan
Categories Lunch/Snacks
Time 20m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 7
JUICY GRILLED TURKEY BURGER (AMERICA'S TEST KITCHEN)
"To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of home-ground turkey thighs, which boast more fat and flavor. To ensure that our turkey burger recipe delivered maximum juiciness, we made a paste with a portion of the ground turkey, gelatin, soy sauce, and baking soda, which trapped juice within the burgers. Finally, we added coarsely chopped raw white mushrooms to keep the meat from binding together too firmly. If you are able to purchase boneless, skinless turkey thighs, substitute 1 1/2 pounds for the bone-in thigh. To ensure the best texture, don't let the burgers stand for more than an hour before cooking. Serve the burgers with Malt Vinegar-Molasses Burger Sauce or your favorite toppings."
Provided by College Girl
Categories Lunch/Snacks
Time 1h15m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place turkey pieces on large plate in single layer. Freeze meat until very firm and hardened around edges, 35 to 45 minutes. Meanwhile, sprinkle gelatin over chicken broth in small bowl and let sit until gelatin softens, about 5 minutes. Pulse mushrooms in food processor until coarsely chopped, about 7 pulses, stopping and redistributing mushrooms around bowl as needed to ensure even grinding. Set mushrooms aside; do not wash food processor.
- Pulse one-third of turkey in food processor until coarsely chopped into 1/8-inch pieces, 18 to 22 pulses, stopping and redistributing turkey around bowl as needed to ensure even grinding. Transfer meat to large bowl and repeat two more times with remaining turkey.
- Return 1/2 cup (about 3 ounces) ground turkey to bowl of food processor along with softened gelatin, soy sauce, and baking soda. Process until smooth, about 2 minutes, scraping down bowl as needed. With processor running, slowly drizzle in oil, about 10 seconds; leave paste in food processor. Return mushrooms to food processor with paste and pulse to combine, 3 to 5 pulses, stopping and redistributing mixture as needed to ensure even mixing. Transfer mushroom mixture to bowl with ground turkey and use hands to evenly combine.
- With lightly greased hands, divide meat mixture into 6 balls. Flatten into 3/4-inch-thick patties about 4 inches in diameter; press shallow indentation into center of each burger to ensure even cooking. (Shaped patties can be frozen for up to 1 month. Frozen patties can be cooked straight from freezer.).
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Brush 1 side of patties with oil and season with salt and pepper. Using spatula, flip patties, brush with oil, and season second side. Place burgers over hot part of grill and cook until burgers are well browned on both sides and register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, transfer to cool side of grill, cover, and continue to cook until burgers register 160 degrees.).
- Transfer burgers to plate and let rest for 5 minutes. While burgers rest, grill buns over hot side of grill. Transfer burgers to buns, add desired toppings, and serve.
Nutrition Facts : Calories 415.3, Fat 18.7, SaturatedFat 4.5, Cholesterol 102.9, Sodium 488.5, Carbohydrate 22.4, Fiber 1.2, Sugar 3.3, Protein 37.3
This recipe comes from America's Test Kitchen and the only change I made is using minced green onion instead of chives since chives are harder to find and more expensive. I always have green onion as well as other ingredients on hand.
Provided by Rinshinomori
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Use to smear burger buns or if you like, other sandwich breads.
Nutrition Facts : Calories 104.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 5.7, Sodium 430, Carbohydrate 9.6, Fiber 0.1, Sugar 5.1, Protein 0.7
AMERICA'S TEST KITCHEN BURGER RECIPE | POPSUGAR FOOD
2020-05-28 · Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes. For a gas grill: Turn all burners to …
From popsugar.com
3/5 (156)
Category Beef, Main Dishes
Author Anna Monette Roberts
Total Time 50 mins
- Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.
- Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about 1/32 inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to rimmed baking sheet. Repeat grinding in three batches with remaining meat and butter. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.
- Sprinkle 3/4 teaspoon salt and one teaspoon pepper and over meat and gently toss with fork to combine. Divide meat into four portions. Working with one portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4-inch-thick patty. Press center of patties down with your fingertips to create 1/4-inch-deep depression. Transfer patties to platter and freeze for 30 to 45 minutes.
- For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (four quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes.
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From americastestkitchen.com
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Category Main Courses, Sandwiches, Grilling & Barbecue
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From americastestkitchen.com
5/5 (1)
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Cuisine American
Category Main Courses, Sandwiches
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2020-06-01 · It takes only a minute or two for the crust to form, at which point you flip the patty, cook it just a few seconds longer so that the meat cooks through, slide it onto the bun, and top it with cheese. Since the whole operation goes fast, it's easy to make more. Just scrape out the residual browned bits and repeat.
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AMERICA'S TEST KITCHEN SMASHED BURGERS (EP 2116)
2021-07-14 · FOR THE BURGERS: Spread 1 tablespoon sauce on cut side of each bun top. Divide beef into 4 equal pieces (2 ounces each); form into loose, rough balls (do not compress). Place oil in 12-inch cast-iron or carbon-steel skillet. Use paper towel to rub oil into bottom of skillet (reserve paper towel). Heat over medium-low heat for 5 minutes.
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Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too. Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta. Bake with spices.
From coolfooddude.com
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withersfartandence.blogspot.com
Source: https://recipes.servegame.org/americas-test-kitchen-burgers/
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