How To Create The Perfect Burger

The best burgers combine different tastes and textures and have a mix of sweet, salt and sour with a bit of crunch.  The bun needs to be sturdy but soft and the patty definitely needs to be juicy. Also, the bun/meat/accompaniment ratio needs to be even from the first to the last bite. You can add the lettuce, tomato and onion to your heart's content but leave out too much of the pickles since this one's a little controversial. The best burgers have a sweet tangy zing coming out of them.

A good burger doesn't fall apart after the first bite so you need to make sure that the size of the bun is well matched with that of the patty. A little bit off the scale can be acceptable but aiming for perfection is urged. In the end, it's all about balance.

The Bun

 

Don't make the bun too crusty. Butter it and let seep gently through the bun. It' s good if you halve the buns and pop them into an over for 30 seconds to light toast and warm. A sweet brioche bun complementing the texture of the beef is recommended for use.

 

The Patty

The best burgers are made from grass-fed premium beef or lamb. You'll find that the best cuts are those which are lean and fatty at the same time and gets a brilliant proportion to your taste. You need to season your patties well with a touch from your sixth sense and if you want to ride on a different train, then use salt and pepper, depending on the size of the patty.

 

The Cheese

 

A slice of tasty cheese melted over the top of the patty can really turn things around.  As soon as the patty is first flipped, you need to put the cheese on, so by the time it's melted, the patty should be cooked.

 

The Pickles

The standard rule is that a burger should always have pickles as they add a nice bit of acidity to the burger. Slice lengthways and lay on the top of the beef patty with some melted cheese and mustard.

 

The Onions

 

Red onions. Sliced or diced. Raw and cooked. Take it this way and you'll get that kick and crunch that you need on each bite.

 

The Lettuce and condiments

 

A burger has to have excellent condiments. The way you add them is entirely in your discretion but remember always to add mustard, good quality tomato sauce (preferably Heinz) and last but really important, lettuce. Lettuce is what gives the burger its fresh feel on every bite.


The perfect burger has the right ingredients in the right proportion. The perfect burger is guaranteed to get every member of the family smiling. In situations where a quick fix needs to made, burgers can heroically save the day. Since they're good for almost any occasion if presented right, they can also be healthy depending on the ingredients that are used in them.

A good burger doesn't fall apart after the first bite so you need to make sure that the size of the bun is well matched with that of the patty. A little bit off the scale can be acceptable but aiming for perfection is urged. In the end, it's all about balance.

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Beef Roasting Methods

Take a chance right here to know of different ways to roast beef. There are multiple roasting methods but we will list out the best ones right here.

Roasting is actually a method to dry heat the beef. A small amount of oil or fat can be used as a baste. Usually, the meat is cooked on a rotating spit over a fire, electric grill bars or in an oven.

Roasting methods

While high temperatures suit a few kinds of meat cuts, the other are better roasted at low ones. Marbling, plenty of fat covered beef and lamb cuts are best roasted at low to moderate temperatures. Slow roast works best under 160º. Moderate roasting temperatures work best at around 170 to 180 degrees while fast roasting temperatures should always be over 200 degrees.

 

Roasting Tips

It's always best to take the meat out of the refrigerator 30 minutes before cooking and trim the excess fat and silverskin. For good circulation and browning, the meat should be placed on a rack to roast. For resting after roasting, you should allow the meat to rest for 5 minutes (for every 500g meat).

What to roast

The beef cuts which matches with roasting include rib-eye, fillet, wing rib, rump and sirloin. Except the rolled rib, which can be roasted as well, all of these can be roasted high and fast (200ºC).

How to know whether your roast is ready

 

All chef's have a secret of success for knowing whether the roast is ready. So what is it? It's the perfect rare, juicy roast of beef and whether that's the one you've made can figured out by knowing how well the meat is done. This degree varies according to the size of the meat cut but how well it's done is always measured at the very centre of the cut.

Using a meat thermometer, you can be sure of how much the meat is done. Place the thermometer in a large cut of beef before roasting. Insert into the thickest part which is away from the fat or the bone. You could use a medium-rare beef eye of striploin. If the internal core temperature has reached approximately 60ºC, then you can be sure it's done.


There are other ways of knowing whether your beef is ready. You can test for color of meat juices or check the firmness of the meat using tongs. Try out roasting today. You'll find plenty of premium beef online pick out and prepare.

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3 Kinds Of Beef You Should Know of

There are many kinds of beef out there and different folks prefer different kinds. Check out these three and if you’re thinking of picking out one and trying it, you can order the beef online and it’ll be brought to your door without your having to take hassle. The three kinds mentioned here are Wagyu beef, Angus beef and veal.

Wagyu Beef

Wagyu beef originated from Japan in the 2^nd century. 

It comes from a breed of cattle and is surrounded by lore, mystique and prestige. The meat from Wagyu cattle is well-known for its heavy marbling and producing a high percentage of unsaturated fat. The meat is of excellent quality and the beef is shipped carrying different area names. Some of the names it is known by are Mishima, Sanda, Matsusaka and Kobe beef.

Now for those who’re thinking of preparing a Wagyu steak, it’s really simple. You just need to remove the packaging and keep it out of the fridge for 15-20 minutes to let it come down to the room temperature. Different methods exist for indoor and outdoor cooking with the BBQ plate being the ideal medium to use for outdoor preparation. As for cooking indoors, a titanium coated non-stick pan keeps the steak above the melted marbling fat in the last stages and keeps the steak safe from getting poached up in the fat.

Remember, your pan should be heated high and added salt to before placing your steak on it. Once there, you don’t need to add butter or oil but sprinkle sea salt over the remaining exposed surface of the steak.

Angus Beef

Angus beef comes from a Scottish breed of cattle, formerly called Aberdeen Angus after their place of origin. Producers and consumers love it because they have more meat on their bones than other breeds and a distinctive ‘marbling’. The fat contributes to the flavour and texture and the colors of the meat come in black and red.

Oven cooked angus beef is just remarkable. All you have to do is quite simple. Preheat the oven to 500 degrees Fahrenheit. Next, season the beef heavily with salt and pepper and place it on a wire rack in a roasting pan with its fat side up. Leave the pan uncovered. Cook for 15 minutes and then remove. Allow it to stand for 15 minutes and you’re done. Serve immediately to enjoy the best. 

Veal

Veal is the meat of young cattle and mostly comes from male calves. Their meat is especially tender due to their immaturity. There are a lot of well-known ways to cook this meat and it can be prepared as a delicate and mild flavoured beef.

There are two basic methods for cooking for veal. The dry heat methods include frying, grilling and roasting and the heat moist heat cooking method includes braising and stewing. Veal has a lower content of fat and fewer calories. 

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Popular Meat Dishes from All over the World

We’re pretty nuts about all things meat here at Master Meats. In this article, you’ll find five different kinds of dishes from different parts of the world that we’d encourage you try or even attempt to cook at some point. Make sure you’re using high quality, premium quality meat in your recipe!

Parisa (South Texas)

The upper Midwest of the US calls this steak taratare "tiger meat" although it’s the same dish as the French original. The South Texan version is of a different colour however. A place where French immigrants s

Ossenworst (The Netherlands)

Dutch cuisine has been shaped somewhat by a traditionally heavy influence on fishing and farming. The Ossenworst was originally made with ox meat as a raw Dutch sausage which is where the name 'Ossen' comes from, as Dutch for oxen. The dish is flavoured nicely with spices like mace, cloves and nutmeg.

Mett (Germany)                                 
                                                   
On average, German people consume around 60 kg of meat in a year. Chicken is most widely consumed however the Germans also leave plenty of space for goose, duck and turkey. Mett is a minced pork spread cooked with flavours of salt, pepper, garlic and caraway/garlic. The traditional way to serve Mett is to shape a lump of the meat like a hedgehog with pretzel sticks or onion rings placed in to form the spiny back.

Koi Soi (Thailand)

Raw cooking is quite popular in many Asian countries, although the exact methods of doing so differs from region to region, country to country. Thailand is well-known for its street food and South-East Asia has its own style when it comes to raw "cooking". Similar to most other Thai dishes, the raw beef Koi Soi has fish sauce, fresh herbs and lime on top. When you've placed an order for a version of Koi Soi thickened with blood or bile, you're going to get what you call a 'larb lu'.

Kibbeh Nayyeh (Lebanon/Middle East)

Lebanese cuisine usually has an abundance of whole grain, starches, vegetables, fresh fish and seafood. Animal fats are consumed sparingly and red meat is very popular in Lebanon and other places of the Middle East. The Kibbeh is a Middle Eastern dish of ground meat, bulgur and minced onions which is usually cooked up into little roast footballs.

ettled in the 1800s. Parisa is a mix of bison, cheddar cheese, mixed onions and pepper.




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5 Different Steak Cuts

The Rib-Eye Steak

The Rib-Eye steak is given different names on plate. Beauty steak, market steak, delmonico steak, spencer steak, scotch filet and Entrecote. The Rib-Eye is cut from the roast that's at the top of the rib primal. A boneless cut is made for the Rib-Eye and if the bone remains then it’s called a Rib steak. The meat is usually rich in fat which is where the distinctive flavour of the beef comes from. The best way to cook it is usually by pan-frying, grilling or boiling.

 

The T-bone and Porterhouse steaks

The T-bone is cut from the short loin. The name T-bone is based on the steak which is usually t-shaped. The T-bone steak and the porterhouse steak are the same with minor differences. The Porterhouse is just a little larger version of the t bone because it is carved from the larger portion of the tenderloin. The best way to cook these are by grilling and broiling. This is because of the irregularly shaped bone where pan-searing is very difficult.

 The Tenderloin Steak

The tenderloin is cut from the central section of the Psoas major muscle, found in the short loin primal of the steer. Its quality of tenderness swears by the name of the steak itself. The best way to cook it is by pan frying or grilling. Since the meat is low in fat compared to the Rib-Eye steak.

The Strip

The Strip is sold in attractive names in different places including Kansas City Strip, New York Strip and Top Sirloin (although it has nothing to do with the Sirloin primal of the steer or the Sirloin Steak). The meat is cut from the Longissimus dorsi muscle, found near the rear end of the steer in the short loin primal. The Strip is moderately tender, well-marbled with a strong beefy flavour (like most other steaks). It varies from the Rib-Eye in containing a low amount of fat. This one's best cooked by pan-frying and broiling.

 

Sirloin Steak

If prepared well, the Sirloing Steak can serve one of life's little pleasures. The whole striploin or sirloin is a primal cut, found beneath the back of the animal between the ribs and the fillet. The name sirloin comes from the French word 'surloine' meaning 'below the loin. This steak cooks really well and is an ideal fit for most diners. They're not too lean, fatty, tough or mild and you don’t have to be a steak aficionado to taste their instant appeal.

There are plenty more cooking methods available for you to choose and enjoy. Regardless of what you're planning to make of your steak, keep in mind that the meat you choose needs to be of premium quality, otherwise all your efforts put into making the steak delicious will become futile. 

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3 Burgers You Must Have

 

Whether you're at a friend's place or hanging out with your mates, good food always makes things more interesting. Burgers are the way to go if you need an easy-to-have, fun and fulfilling item and when you know how to make at least 3 different burgers with quality meat, then you've achieved a bragging right. Below are 3 different burger recipes you might want to take interest in.

The first one's a barbecued burger recipe for 6 servings -

Recipe:

1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/3 cup molasses
2 teaspoons prepared mustard
1-2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1 egg lightly beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1-2 pounds of premium beef


Firstly, combine the first 10 ingredients, boil, remove the heat and set aside a cup of barbecue sauce to serve with the burgers. Then, combine the egg, oats and the remaining barbecue sauce, onion salt, pepper, garlic salt and salt, crumbling the beef over the mixture. After shaping 6 patties, grill with medium heat and serve with toppings of your choice.



The next one's the bronco burger -

Recipe:

5 fresh jalapeno peppers
4-5 pounds of ground beef
salt and pepper
1 egg
1/4 cup steak sauce
1/4 cup minced white onion
2 teaspoons hot peper sauce
1 pinched dried oregano
2 tablespoons of Worcestershire sauce
1 teaspoon garlic salt
1/4 cup of crushed corn chips
8 large potato hamburger buns
16 slices of pepperjack cheese


High-heat your grill and roast the jalapeno peppers black on all sides. Place them in a plastic bad to loosen the skin and rub it off. Then, in a large bowl, mix the jalapenos, beef, pepper, egg, steak sauce, onion, oregano, Worcestershire sauce, garlic salt and corn ships. Divide into 8 patties. Grill the patties for 10-15 minutes and you're done.


The last one's called an Aussie burger -

Recipe:
1/4 cup ketchup
1/4 cup mayonnaise
1 teaspoon Asian chile paste
1 1/4 pounds of ground beef
4 kaiser rolls
4 pineapple rings
1 tablespoon vegetable oil, divided
4 large eggs
3/4 cup drained sliced pickled beets

Prepare the grill with medium heat. Combine the ketchup, mayonnaise and chili paste. Mix the beef with 1 teaspoon of salt and 1/2 teaspoon of pepper, then form into 4-inch diameter patties. Toast the rolls lightly and pat the pineapply dry, brushing it later with 1/2 tablespoon of oil. Grill the pineapple and burger until the pineapple is tender and the burgers are medium-rare. Heat the remaining 1/2 tablespoon of oil in a large non-stick skillet over medium-high heat until hot and then fry the eggs. Spread chile mayonnaise on the rolls and then, assemble the burgers with pineapple, beets, eggs, lettuce and tomato.

Everything has to be of quality, otherwise the real flavours won’t come out. So make sure you get premium quality beef and great hamburger buns along with the other ingredients of good quality. Once you’ve successfully mastered making these three, you’ve attained bragging rights.

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A Lamb Dish With a Difference

When you’re cooking dinner, there’s no better feeling than seeing your family members and/or guests satisfied with the meal, except maybe enjoying the meal yourself.

Lamb is a popular meat in Australia and can be cooked in a variety of ways. When it comes to cooking lamb, there are a number of things you can do with the meat but there are also a lot of ways you can go wrong. Australian cuisine is often a cross section of foods from different countries and cultures, so we thought it appropriate to present one of our favourite lamb dishes from Bangladesh and India. Follow these steps and you’re sure to have your dinner guests singing your praises!

This dish has a number of names, but in Bangladesh and India it’s known as 'dopiaza'. It's one of the most popular dishes in those regions and tastes great! The recipe isn't too complicated, easy to follow and quite worthwhile. You might remember a version of this on Masterchef, but below is the original 'desi' style of the Lamb dopiaza.

-Steamed rice
-95g (1/3 cup) yoghurt
-3 tablespoons curry powder
-2 to 3 red chillies, finely chopped
-2 or 3 tablespoons of vegetable oil
-50g butter
-750 or 800g lamb leg steaks in 3 cm pieces.
-ginger, neatly grated
-2 cloves garlic, crushed
-4 or 5 tomatoes
-1/3 cup chopped coriander, plus extra sprigs to serve.

After you're done cooking, make sure to serve after 10 minutes. This is when the true taste of the dish comes out. You can either pick naan or steamed rice to go with the other ingredients, alter the number of tomatoes or chilli depending on your preference. If you follow the recipe above, you'll rock those taste buds for sure! Also, if you're serving naan instead of rice, do make sure it's butter naan so that your guests get the full feeling of having lamb dopiaza.

Before the start, know that the meat you select is really important because that's the core of the flavour. Aged lamb meat works really well with this recipe but you may dare to choose differently.

Another very popular dish in the east is lamb biriyani. Due to the fact that there are countless methods of making it, a fixed recipe might sell it a bit short. It’s equally delicious as the lamb dopiaza while some say it's even better. There couldn't be a better way to find out except trying it out yourself!

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