It is often recommended to use minced meat that is 80 per cent lean and 20 per cent fat while cooking burgers, to ensure that the burgers come out nice and juicy. If you wish to make extra lean burgers, it can be difficult to cook the meat in a way that keeps it juicy and flavourful. Using a cooking technique that involves covering the burgers as they cook will steam the meat and cook it gently, allowing way more juices to stay present and further flavour the meat. The method for steaming hamburgers at home is simple and quick.
- Skill level:
Things you need
- 0.68kg. lean minced meat
- 1 tbsp jarred minced garlic
- 2 tsp salt
- 2 tsp pepper
- 1/2 tbsp. Worcestershire sauce
- Mixing bowl
- Vegetable oil
- 12 inch skillet with cover
- Aluminium foil
Combine 0.68kg. of extra lean minced meat (95 per cent or higher,) 1 tbsp jarred minced garlic, 2 tsp of both salt and pepper, and 1/2 tbsp. Worcestershire sauce into a large mixing bowl.
Manually miix the meat with the other ingredients thoroughly. Separate the meat into four equal pieces and roll each piece into a ball.
Mold the balls into large patty shapes and lay them on a large plate. Use your fingers to create an indentation in the middle of each patty, about 1/2 inch deep. These will prevent the patties from puffing up during the steaming process.
Heat up 1 tbsp vegetable oil in a 12 inch skillet on medium high until the oil is just smoking. Usually you'd use more oil, but since you are steaming the burgers the extra moisture will come naturally.
Place the burger patties, indentation side up, into the hot skillet. Immediately cover the skillet and allow the burgers to steam cook for about four minutes.
Flip the burgers with a spatula and replace the lid on the skillet. Let the burgers steam cook for 4 more minutes before transferring them to a clean plate. Cover the plate with foil.
Allow the burgers to rest for five minutes before serving.