G.I. Jobs Latest Issues

DEC 2018

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154 G.I. JOBS | DECEMBER 2018 | GIJOBS.COM SPECIAL OPS TASTY TIPS 6 SECRETS TO A BETTER BURGER Entertaining for the Super Bowl? Ranger- turned-rancher offers up his best beef tips. WITH TAILGATING SEASON STILL IN FULL SWING, THIS IS THE PERFECT TIME TO TAKE YOUR BURGER SKILLS TO THE NEXT LEVEL. Patrick Montgomery is a former Army Ranger who knows a thing or two about beef. The Afghanistan veteran founded the KC Cattle Company (kccattlecompany.com), a ranch fully staffed by veterans where he raises American Wagyu beef. Montgomery donates 10 percent of his sales to veterans' organizations. Here are his best six secrets to cooking a better burger. 1. Trade up to Wagyu ground beef. Due to its generous marbling, Wagyu beef has a rich, buttery flavor and really takes burgers from merely satisfying to a "umami" type experience. 2. Do not add salt to your burger mixture. It draws the moisture out of your meat before cooking. Just salt the surface of the patties right before you put them on the grill. 3. Add some type of binding agent to keep your burgers intact while cooking. At KC Cattle Company we like to use eggs. Our ratio is one egg to one pound of ground beef. 4. Do not cook Wagyu burgers above medium. It causes the burgers to shrink. This is due to the fat cooking out of the burgers. This is the best part of Wagyu! 5. When you are ready to cook your burgers, use your thumb to make an indent in the middle of the burger so that it is thinner there than on the sides. This is to prevent the meat from swelling in the middle and causing uneven cooking. 6. Related to the last point, resist the urge to press down with the spatula on the burgers while they cook. Again, this pushes out all of that delicious succulent Wagyu fat. Enjoy!

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