Room Temperature Hamburger Meat

My goal is to maximize a maillard crust with a nice medium rare to medium interior.

Room temperature hamburger meat.

What temperature should burgers be right before they hit griddle grill. Set the zip top bag with the frozen meat in a sink or large bowl cover with cold water and weigh the package of meat down with something heavy like a skillet or big platter. You are clobbering the meat with a lot of heat and if you want to serve the meat at optimal medium rare 130 f you want the interior to remain relatively cool so it doesn t overcook. Brought to 70 deg f room temp.

Let s say for a. Since this variable may be difficult to control it s best to keep it refrigerated until use. For hamburger patties or chicken breasts insert the thermometer through the side. Less handling will give you a more tender burger.

This tip is true for turkey burgers or lamb burgers too look for grinds with around 18 fat it s all about finding the best meat for burgers. For juicy burgers get ground chuck with a fat content of at least 18. It s a matter or preference. Cook room temperature burgers.

In fact raw meat should never sit out in temperatures above 40 f for extended periods of time and never longer than two hours for any reason. And no it won t kill you. Some of the outer parts of the meat might start to cook which is why you should use the ground beef immediately after defrosting it in the microwave. Letting the meat come to room temp is actually self defeating.

Letting meat sit out at room temperature before cooking it is a total game changer. You want to keep the meat submerged in the cold water. Meat that has been at room temperature for over 2 hours or at 90 f 35 c for 1 hour. Photo by alex lau.

If ground beef is left out in a place that s particularly warm the meat will warm up faster. Remove all packaging then place the meat on a plate and microwave it at 50 power for 2 to 3 minutes rotating and flipping the beef every 45 seconds until it is fully thawed. I ve searched online and found varying answers. Lean and extra lean meats make tough dry burgers.

By claire saffit z. The meat should thaw in less than 15 minutes. Department of agriculture cautions consumers against thawing raw meat at room temperature. Wundervisuals getty images.

The more you handle the meat the more it will be homogenious which will give the burger a consistent texture through out but it will also become tougher more dense. In fact you are better off cooling it down in the freezer a few minutes. That all depends on the room temperature schweid says.