A burger is simply a well seasoned ground beef patty either cooked, on a flat top griddle or grilled over a flame or under a radiant heat broiler and served on a soft bun with condiments.
Burgers and related products are popular in many part of the world via fast food outlets, food service and in house consumptions.
The basic ingredients of burgers are the same as sausages nut the meat content is higher.
The high meat content, especially when beef is used means that herbs and spices are less important in flavoring of burgers than sausages.
Favorite cut for burger normally ground sirloin, round and chuck. Ground round will make firmer burger that is still quite juicy, and sirloin will make a burger that has lots of beef flavor but is fairly dry and crumbly. A chuck burger will be the juices but will shrink a good deal as the fats melts away.
Most plant grade trimmed meat according to visual or measured lean muscle and fat content, and this is critical to the formulation of products and the achievement of consistent quality.
Quality of meat to be chosen from including:
*Color. Generally, the older the animal, the darker the meat color. Beef should be an even, rosy to purplish red color.
*Texture. Good meat is smooth, with a fine grain.
*Marbling. Good marbling means that there are evenly distributed flecks of fat throughout fat. The external fat should be white not yellow.
*Smell. Meat should smell fresh.
Beef meat in burger
