Cheese burgers. the science that produces burger perfectio (recipe)
| Cheese burgers. the science that produces burger perfectio (recipe) | |
|---|---|
| Name | Cheese burgers. "the science that produces burger perfectio |
| Ingredients | Salt • Pepper |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 518.5 |
| Fat | 38.7 |
| Protein | 39.5 |
| Carbohydrate | 0.4 |
| Fiber | 0.1 |
| Net carbohydrates | 0.3 |
| Sugar | 0 |
| Saturated fat | 15.5 |
| Cholesterol (mg) | 156.5 |
| Sodium | 710.8 |
| Servings | 2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cheese burgers. the science that produces burger perfectio (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Cheese burgers. the science that produces burger perfectio (recipe) image(external)
Recipe instructions
- Preparation is imperative for the perfect burger. That s why you can t get one at a restaurant.
- First you must go to the butcher and ask for Twice ground chuck roast. If they send it through once it won t be perfect. Plus when you do that you re getting fresh meat from the back. Not what s been packaged and sitting up front for who knows how long. DO NOT use ground mystery meat. That s the difference between a hot dog and a pork loin or a rib eye and a sirloin. It doesn t cost that much extra so why not.
- Secondly if you want to cook it right you must use a cast iron skillet. Burgers need to be seared immediately to lock in juices. If you use a thin god forbid non stick skillet it will reduce dramatically in temp once the cold meat hits the pan thus not giving you that beautiful blackish brown outside. Go ahead and put your skillet on medium while prepping so its hot enought when your ready.
- Thirdly spices must be consistent. You can t just shake out perfection. It is measured. With that in mind you must put 1/8th tsp of salt and 1/8th tsp of pepper on each side of each patty preferably before you sear. It sticks better that way. Don't have 1/8th. Use a 1/4 equally on the two patties this makes. Flip and do the same thing. DO NOT mix them in the meat. That is just lazy and you need the salt and pepper concentrated on first part of the meat that touches your tongue.
- Fourthly. You must form your patties very loosely to keep the burger juicy. This is more of an art to keep them held together whilst keeping it loose but what I do is use the standard patty maker you get at Wal-Mart. I pitch pieces of ground chuck off the bulk and drop into the circular mold. Pile a little over and press lightly. Now it s still too loose to pry out so you turn upside down and tap on the hot skillet until one side starts to fall out. Then tilt back a little to encourage the rest to come out. Also since you probably have alot of ground chuck to use do this on aluminum foil in two's and wrap. Freeze and it will be alot easier to cook later. Fresh is always better but frozen is still better than what you get at Five Guys or Outback.
-
Fifthly. Sear on one side for a few minutes then flip carefully on cast iron. I use two spatulas sometimes if it s two loose. Cook to medium well. DO NOT burn them. if it feels hard in the middle while cooking you have already past well done so take them off and save what s left of there dignity. I like pan seared but the grill works great too.
Food tags
Meat, Very Low Carbs, High Protein,, Easy
Cheese burgers. the science that produces burger perfectio (recipe) details:
Time:
Prep Time in Hours and Mins:40M
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
