Using your broiler: how to make burgers & salmon

CHICOPEE, Mass. (Mass Appeal) – Chef Bill tells us the broiler is the most under-utilized kitchen appliance. So Chef Bill Collins, from chefbill.com, is here to show us how to make burgers and salmon using the broiler.

Broiled Hamburgers
chefbill.com

burgers nice

1 pound ground beef
1 teaspoon salt
½ teaspoon black pepper

Preheat the broiler for 8-10 minutes

  1. Season the beef with the salt and pepper, and divide it into four equal-sized patties. Do not over-work, or over-press the beef. Do this step gently. When the patties are shaped, make a indentation with your thumb in the top-center of each patty. This should be around ¼” deep, and around 2” across. Refrigerate for at least 10 minutes
  2. Place the patties on a rack over a pan. Place in the oven approximately 3-4 inches below the broiler element.
  3. Cook for 3-4 minutes per side, until cooked to your liking.

NOTES:

  • Optional flavors to add to 1 pound of ground beef, including: 1 teaspoon dried oregano, 1 tablespoon Worcestershire sauce, ¼ cup grated cheese, 1 small onion, peeled and grated
  • Cooking temperatures: 120°-125° for rare, 140°-145° for medium, 160°-165° for well done.

Broiled Salmon
chefbill.com

salmon rice

1 ½ pounds salmon fillets, cut into 4 servings
olive oil
salt
black pepper
4 lemon wedges

Preheat the broiler for 8-10 minutes. Set the oven rack on the 2nd rack-level from the top

  1. Pat the salmon dry, and lightly coat it with olive oil. Sprinkle each piece with salt and pepper.
  2. Place the salmon, skin-side up, on a rack over a sheet pan, and place under the broiler.
  3. Cook for 4-5 minutes on each side. The fish is done when it flakes easily when tested with a paring knife.

Makes 4 servings.

#1 Fish Cooking rule: for every method of cooking (broiling, grilling, poaching, etc.), cook the fish for 10 minutes for every inch of the fish’s thickness.

Comments are closed.