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Burgers patties cold or room temp
Hi there
so after completing the American burger course (awesome) I noticed he said to keep the burger balls cold until cook as keep the fat. Okay great but if cooking a thicker burger not smash, wouldn’t it not cook well as so cold inside? Isn’t room temp better??
I make a 150g patty shaped in a ring placed on parchment paper wrapped and fridge. So cooking straight from that on a HOT cast iron pan with a dent on top of the patty should work right? Before I waste money trying out this experiment from room temp or cold does anyone have insight?
thank you
PS beef in Japan even Chuck is expensive
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5 Replies
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Hi David.
Keeping the meatballs cold before cooking helps preserve the fat, which is essential for the burger to have good juiciness and flavor. However, this becomes a bit more complicated when cooking thicker burgers.
Cooking a cold burger can result in a well-cooked exterior while the interior remains cold, which can affect the texture and cooking time. Therefore, for thicker burgers, it’s advisable to let them rest at room temperature for about 20-30 minutes before cooking. This helps them cook more evenly.
On the other hand, cooking the 150 g burger straight from the refrigerator in a hot cast iron pan can work, but make sure to adjust the cooking time. The dent on top can help it cook more evenly, but it’s still crucial that the internal temperature reaches at least 70°C (160°F) to ensure it’s fully cooked.
As a recommendation, before making a significant investment in meat, you can test with a slightly cheaper burger to see how it goes. You might try leaving one at room temperature and another straight from the refrigerator and compare the results.
In summary, while keeping the burgers cold helps preserve the fat, for thicker burgers, it’s better to allow them to reach a slightly higher temperature before cooking. This will ensure more even cooking and better texture.
I hope this information is helpful to you.
Best regards.
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Very useful, so in a nut shell keep them in fridge but let them come up a little before cooking thicker ones, and thinner burgers can be straight from the fridge.
I was going to test it out with cheaper meat but I thought that would affect the taste and cook as less fat or more lean etc
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Hi David.
I’m not sure if it’s possible, but you could try finding more affordable meat and asking your trusted butcher to add a higher percentage of fat to the ground beef for your burgers. I usually do that, but I don’t know if you have the option or the convenience to do so.
I hope you can find a solution soon and that your burgers turn out perfectly, just the way you want them.
If you have any other questions, I’m here and happy to help.
Best regards.
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Not here LOL but I will just get the good stuff anyway. I will let you know how the “experiment” goes.
thank you again
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Hi David.
Great, let me know how the whole process of making your burger goes.🙌🏻
Cheers!
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