Ina Garten recomienda usar un tenedor para mezclar la carne de las hamburguesas
La autora de libros de cocina Ina Garten aconseja mezclar la carne de hamburguesas con un tenedor, porque compactarla en exceso las vuelve densas y correosas.
When making hamburgers at home, it's tempting to mix the meat, egg, breadcrumbs, milk, and seasonings with your hands, a spatula, or even a potato masher. According to Garten, this is a classic mistake because the meat becomes too compacted. His alternative is a utensil that almost every kitchen has: the fork.
“The key is to use a fork,” Garten says, mixing the meat. “Don’t compact it at all; it should be light.” Just as you shouldn’t overmix cake or cookie dough, you also shouldn’t make the burgers dense and chewy. The same goes for shaping them: “Roll it carefully, but don’t compact it,” he adds.
Garten uses top-quality, grass-fed beef, specifying "80% lean meat and 20% fat" for juiciness. For the marinade, he uses few, simple ingredients that don't mask the beef's flavor: three tablespoons of olive oil, salt, pepper, and mustard.
When cooking them, Garten brushes the grill with a little olive oil so the meat doesn't stick. As a final tip, he recommends not pressing the burgers down on the grill, because they lose too much juice and dry out.
Garten serves his burgers with caramelized onions and, as a special touch, between two slices of toasted English bread.
