Top Tips to Make Low Calorie Easy To Make Hamburger

Hamburgers are quintessential food for many, but it is hard to be innovative with this ubiquitous snacks found in almost every food joint. However, with a little innovation, you can prepare a great hamburger but before that you need to debunk certain popular beliefs around this great food.

• Use lean meat in hamburger rolls in Melbourne. Many believe the blend should be 80% lean meat and 20% fat,

• Many believe in a good hamburger one should never mash the patty.

• Hamburger must be cooked medium otherwise it will be too dry.

Needless to say, these are all old beliefs, more often based on absolutely assumptions. When you want a good and delicious hamburger, you need a good marbling (fat), so if there is a less fat in your steak, it will be hard and bland. A higher ratio of fat makes a tasty hamburger.

Another reason to add fat is, a lean meat without any fat is difficult to create a good patty because there is nothing to bind the meat. The fat in this case acts as a binding agent.

The mashing of patty with liquid fat counters the contraction of meat when placed on heat. It can also expel the liquid fat but the fat cells impart the flavour to the meat.

Hamburger buns in Melbourne play an important role in taste and overall preparation. The ideal recommendation to cook hamburger is on 350 degrees F. If you cook your patty on grill, you need a thermometer to measure the correct degree of heat.

• In rare case, eliminate your hamburger from the heat source at 135 degrees.

• Medium rare is when you remove it at 140 degrees.

• Medium well when the heat source at 150 degrees

• And the final done when the heat source at 170 degrees.

Do not cut fat from your meat; instead reduce the amount of mayonnaise, cheese and other fatty elements from your hamburger.