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Press gently with the balls of your hands to form a patty. ... the burger, stay by the grill and be sure the fire isn't too high. Turn the burger only once and never press on the patty with the ...
From finding the right ratio of lean to fat meat, mastering the technique of properly melting cheese (and avoiding the drip over into the grill), we've got tips and tricks from grill master ...
Smash Burgers. Super-thin patties and crispy edges are the draw of a smash burger. The patty is so thin, it’s almost impossible to dry out because it cooks so quickly, and cooking two patties ...
Other popular choices are ham, roast beef, chicken, turkey, [citation needed] or a ground beef patty (for a patty melt). Both patty melts and tuna melts are staples of the traditional American diner; patty melts were commonly found on menus by the 1940s, and tuna melts by the 1960s. [1] [2] [3] [5]
By 1930, Hamburg steaks were usually served as part of a sandwich known as a hamburger; the meat part of the sandwich became known as a patty. The term "hamburger" has in turn often been shortened to simply "burger". [9] "Burger" is now commonly used as a suffix to create new words for different variants of the hamburger, including cheeseburger ...
Sandwiches calling for hamburger patties to be placed into two slices of bread, rather than into a bun, date to the mid-1800s and were referred to as hamburger sandwiches. [6] It is unclear when the patty melt was invented, but it was most likely the mid-20th century, either during the Great Depression or the postwar economic boom.