Meat Mix

While many people look for leaner meat, for a juicier hamburger you’ll want 85% lean ground beef. This will make the burger more flavorful and moister.

Good Beef

This should be a given, but use the freshest meat possible. Your ground beef should be pink without dark spots or bad smells.

Don’t Overwork It

It’s easy to overwork the meat mixture when you’re adding seasonings and add-ins, but you should avoid doing this because it makes the burgers tough.

Even Patties

For an even cooking time, your patties need to be the same size. The easiest way to do this is to cut your meat into one large square and then cut it into fours. When you’re done, roll the squares into balls.

Add a Dimple

The last step is to pat the balls into circles about 3/4 inch think and use your fingers to press the center of each one to make a shallow dimple. This will help the burgers cook evenly and it will prevent the burgers from shrinking when you cook them.

The post 5 Tips for Tastier Hamburgers at Your Next BBQ appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

A growing number of apps such as Wolt and GrubHub are tailoring to customers ordering from home. As a result, there has been a push towards eco-friendliness in delivery materials as well. But what we all really care about is what new foods are hot. Here are some new food trends from this year.

Biltong

No one had changed up the jerky industry until recently when biltong came onto the market. Biltong originates from South Africa and is very similar to jerky. However, while jerky is cooked in an oven, biltong is hung out to dry naturally in the air, resulting in it being much less smoky. It is now becoming known as a healthier alternative, often sought out by people on diets such as paleo. 

Burger Joint Breakfast

Last year we saw fast-food giants vying for public favor as chains such as McDonald’s, Burger King, and Wendy’s rolled out Impossible Burgers and fought to offer consumers the healthiest fast food. This year, the battle is continuing on the breakfast playground. Classics like the McMuffin just don’t cut it anymore, and we are sure to see some tasty new options over the coming months.

Candy Charcuterie

Now that we all have plenty of candy from Halloween, we might as well put it to good use. Charcuterie plates are traditionally composed of cold meats, and perhaps the occasional cheese and cracker. However, a new trend is an imaginative charcuterie, composed of unconventional ingredients and displayed in delightful designs. 

The post 3 Hot New Food Trends This Year appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients:

• 1 1/2 pounds skinless, boneless salmon
• 2 teaspoons Dijon mustard
• 2 shallots, peeled and cut into chunks
• 1/2 cup coarse bread crumbs
• 1 tablespoon capers, drained
• salt
• black pepper
• 2 tablespoons butter or olive oil
• lemon wedges
• Tabasco sauce

Instructions:

1. Cut the salmon into large chunks and put a quarter of it into the container of a food processor with the dijon mustard. Turn the machine on and have it run until it becomes a paste. If needed, scrape the sides down.
2. Mix in the shallots and remaining salmon and pulse the machine on and off until the fish is chopped and combined with the puree. The pieces shouldn’t be larger than 1/4 inch.
3. Put the mixture into a bowl and add in the bread crumbs, capers, salt, and pepper by hand.
4. Shape the mixture into four burgers.
5. In a 12-inch nonstick skillet add butter or oil and turn the heat to medium-high. When it’s hot, cook the burgers for 2 to 3 minutes on each side, turning once. Or you can grill the burgers for about 4 minutes on one side and then turning them to the second side for another minute or two.
6. To see if they’re done, make a small cut and peek inside.
7. Serve in a bun or on greens with lemon wedges and Tabasco.

The post Whip Up These Salmon Burgers At Your Next Barbecue! appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Balsamic Burger

This burger has all the amazing flavors found in Caprese salads like balsamic vinegar, fresh mozzarella cheese, tomatoes, and basil. The patties themselves are made with mushrooms, eggs, almond flour, and ground beef.

Bacon Blue Cheese Burger

If bacon is more your thing, this burger pairs salty-sweet bacon with blue cheese and caramelized onions. To season the bacon throw in onion powder, salt, and pepper.

BBQ Chicken Burger

BBQ chicken in burger form—yes please! This chicken burger has smoked paprika, onion powder, garlic powder, barbecue sauce, and shredded cheese. It’s topped with caramelized onions, more barbecue sauce, and cheese.

Portobello Mushroom Burger

This burger is perfect for your vegetarian friends who still want to enjoy a burger. The star of the burger is the portobello mushroom and you can top it off with sundried tomatoes, spinach, and mayo.

The post 4 Burgers That Are Anything But Basic appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Meat Mix

While many people look for leaner meat, for a juicier hamburger you’ll want 85% lean ground beef. This will make the burger more flavorful and moister.

Good Beef

This should be a given, but use the freshest meat possible. Your ground beef should be pink without dark spots or bad smells.

Don’t Overwork It

It’s easy to overwork the meat mixture when you’re adding seasonings and add-ins, but you should avoid doing this because it makes the burgers tough.

Even Patties

For an even cooking time, your patties need to be the same size. The easiest way to do this is to cut your meat into one large square and then cut it into fours. When you’re done, roll the squares into balls.

Add a Dimple

The last step is to pat the balls into circles about 3/4 inch think and use your fingers to press the center of each one to make a shallow dimple. This will help the burgers cook evenly and it will prevent the burgers from shrinking when you cook them.

The post 5 Tips for Tastier Hamburgers at Your Next BBQ appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

A growing number of apps such as Wolt and GrubHub are tailoring to customers ordering from home. As a result, there has been a push towards eco-friendliness in delivery materials as well. But what we all really care about is what new foods are hot. Here are some new food trends from this year.

Biltong

No one had changed up the jerky industry until recently when biltong came onto the market. Biltong originates from South Africa and is very similar to jerky. However, while jerky is cooked in an oven, biltong is hung out to dry naturally in the air, resulting in it being much less smoky. It is now becoming known as a healthier alternative, often sought out by people on diets such as paleo. 

Burger Joint Breakfast

Last year we saw fast-food giants vying for public favor as chains such as McDonald’s, Burger King, and Wendy’s rolled out Impossible Burgers and fought to offer consumers the healthiest fast food. This year, the battle is continuing on the breakfast playground. Classics like the McMuffin just don’t cut it anymore, and we are sure to see some tasty new options over the coming months.

Candy Charcuterie

Now that we all have plenty of candy from Halloween, we might as well put it to good use. Charcuterie plates are traditionally composed of cold meats, and perhaps the occasional cheese and cracker. However, a new trend is an imaginative charcuterie, composed of unconventional ingredients and displayed in delightful designs. 

The post 3 Hot New Food Trends This Year appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients:

• 1 1/2 pounds skinless, boneless salmon
• 2 teaspoons Dijon mustard
• 2 shallots, peeled and cut into chunks
• 1/2 cup coarse bread crumbs
• 1 tablespoon capers, drained
• salt
• black pepper
• 2 tablespoons butter or olive oil
• lemon wedges
• Tabasco sauce

Instructions:

1. Cut the salmon into large chunks and put a quarter of it into the container of a food processor with the dijon mustard. Turn the machine on and have it run until it becomes a paste. If needed, scrape the sides down.
2. Mix in the shallots and remaining salmon and pulse the machine on and off until the fish is chopped and combined with the puree. The pieces shouldn’t be larger than 1/4 inch.
3. Put the mixture into a bowl and add in the bread crumbs, capers, salt, and pepper by hand.
4. Shape the mixture into four burgers.
5. In a 12-inch nonstick skillet add butter or oil and turn the heat to medium-high. When it’s hot, cook the burgers for 2 to 3 minutes on each side, turning once. Or you can grill the burgers for about 4 minutes on one side and then turning them to the second side for another minute or two.
6. To see if they’re done, make a small cut and peek inside.
7. Serve in a bun or on greens with lemon wedges and Tabasco.

The post Whip Up These Salmon Burgers At Your Next Barbecue! appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Balsamic Burger

This burger has all the amazing flavors found in Caprese salads like balsamic vinegar, fresh mozzarella cheese, tomatoes, and basil. The patties themselves are made with mushrooms, eggs, almond flour, and ground beef.

Bacon Blue Cheese Burger

If bacon is more your thing, this burger pairs salty-sweet bacon with blue cheese and caramelized onions. To season the bacon throw in onion powder, salt, and pepper.

BBQ Chicken Burger

BBQ chicken in burger form—yes please! This chicken burger has smoked paprika, onion powder, garlic powder, barbecue sauce, and shredded cheese. It’s topped with caramelized onions, more barbecue sauce, and cheese.

Portobello Mushroom Burger

This burger is perfect for your vegetarian friends who still want to enjoy a burger. The star of the burger is the portobello mushroom and you can top it off with sundried tomatoes, spinach, and mayo.

The post 4 Burgers That Are Anything But Basic appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.