Often asked beef and hamburgers (2024)

FAQs

What do people put on a hamburger shortest answer? ›

The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns.

Unless the burger is cooked right through, these bacteria can remain alive on the inside. This applies to all burgers, including burgers made from good quality or expensive meat. That's why a burger needs to be served well done, while a steak can be served rare.

That refers to the makeup of the meat, not its nutritional content, Underly told us "80/20" means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck. "85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin).

If the ground beef patty is not thick enough to check from the top, the thermometer should be inserted sideways. If uncertain about the temperature reading, take a reading in a second location. Cook ground beef to an internal temperature of 160 °F as measured with a food thermometer.

The most important toppings for a burger are fresh onion, tomato, lettuce, etc. Mustard and other sauces, and pickle are good but of less nutritional importance fresh veg.

In case you're not familiar with the food reference, Urban Dictionary defines 50 burger as: “Putting up 50 points against an opposing team in a sport that typically does not have such a high-scoring stat line.” In that context, Milwaukee Bucks star Giannis Antetokounmpo has been eating this week.

Second, you can cut into your meat and look for how red the middle of the burger is. If it's bright red it is probably too rare to eat. If there is no red or pink color then your burger is closer to being well-done.

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.

When I make meatballs, meatloaf, Salisbury steak etc what vegetable gives the meat a pink or undercooked appearance? Your question is a great reminder that color is not a reliable indicator of doneness in ground beef. A ground beef patty or meatloaf cooked to the required temperature of 160 F (71 C) is safe.

To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat. Ground beef that contains less than 15 percent fat makes dry and somewhat tasteless burgers.

Is 80 20 or 90 10 better for burgers? ›

A lot of the answers to these questions are based on preference. However, one truth always remains the same: To make the perfect burger, you always want to start with high-quality 80/20 beef, the juiciest and easiest to cook.

The leanest type of ground beef is called ground sirloin, with a lean point of 90% lean and 10% fat (90/10). Some ground beef blends can be as lean as 96% lean with 4% fat (96/4).

The basic theory is that as meat cooks, the proteins contract so that the whole patty shrinks and puffs up in the middle. Making a kind of indentation or dimple in the middle counteracts that effect so you end up with a nice, even patty.

The dangers of overcooking meat

Turns out, undercooked meat isn't the only hazard. Meats cooked at a very high temperature can also cause problems. Researchers have found that high consumption of well-done, fried or barbecued meats is associated with an increased risk of colorectal, pancreatic or prostate cancer.

Overmixed Meat

This one happens often. Beginners feel like they are doing the right thing when mixing the meat. However, doing this for too long only makes the patty chewy and less tasty. Salt makes ground meat release myosin which makes the mix too dense after more extended mixing.

All the Fixings. Sometimes you just can't improve upon the classic toppings. This burger has them all: American cheese, shredded iceberg lettuce, tomatoes and onions, dill pickle slices, ketchup, mustard and mayo.

A hamburger consists of a cooked patty of ground meat usually placed between two slices of a bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese, and condiments such as mustard, mayonnaise, ketchup, and relish.

Try adding something a little sweet, like our mango chutney or our tomato jam; something tangy, like our remoulade or tartar sauce; or something tried-and-true, like our copycat Big Mac sauce or our copycat Chick-fil-A sauce. Be warned, though: Once you go saucy, you might never enjoy a plain burger again.