{"id":25532,"date":"2019-09-30T13:09:14","date_gmt":"2019-09-30T17:09:14","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/burger-grinds-crafting-a-patty-strategy\/"},"modified":"2025-07-01T11:14:41","modified_gmt":"2025-07-01T15:14:41","slug":"viande-hachee-pour-les-burgers","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/burger-grinds-crafting-a-patty-strategy\/","title":{"rendered":"Viande hach\u00e9e pour les burgers"},"content":{"rendered":"<h2>Pour pr\u00e9parer le meilleur burger possible, on doit savoir comment le gras, le type de viande et la texture influencent le go\u00fbt.&nbsp;<\/h2>\n<p>Qu\u2019on le veuille ou non, tous les burgers ne sont pas cr\u00e9\u00e9s \u00e9gaux. La teneur en gras, la coupe de viande et la texture jouent toutes un r\u00f4le important dans la cr\u00e9ation de la galette parfaite. Voil\u00e0 pourquoi il faut proc\u00e9der de fa\u00e7on m\u00e9thodique.<\/p>\n<p>Dans l\u2019univers des burgers, plus la viande est grasse, plus elle est savoureuse et juteuse. La teneur en gras est normalement repr\u00e9sent\u00e9e sous forme de ratio, par exemple, 80\/20 (soit 80 % de viande maigre et 20 % de gras). Selon beaucoup de sources, l\u2019id\u00e9al serait un ratio de 70\/30. Mais il n\u2019existe pas de solution parfaite. La viande renfermant beaucoup de gras r\u00e9tr\u00e9cit \u00e0 la cuisson alors que celle qui en contient peu (15 % ou moins) est plus s\u00e8che et fade.<\/p>\n<p>La viande hach\u00e9e provenant de parties pr\u00e9cises du b\u0153uf est assez populaire. Voici quelques exemples de coupes utilis\u00e9es :<\/p>\n<ul>\n<li><strong>Bloc d\u2019\u00e9paule.<\/strong> Cette coupe bien persill\u00e9e et ayant une teneur en gras \u00e9quilibr\u00e9e donne des galettes juteuses et go\u00fbteuses. Elle constitue souvent l\u2019ingr\u00e9dient de base des m\u00e9langes.<\/li>\n<li><strong>Pointe de poitrine.<\/strong> Typique des grillades texanes, cette viande plut\u00f4t grasse donne un go\u00fbt prononc\u00e9 aux burgers. Comme seule une petite quantit\u00e9 suffit, elle est parfaite pour les m\u00e9langes.&nbsp;<\/li>\n<li><strong>C\u00f4te.<\/strong> Comme steak, il s\u2019agit de la coupe la plus savoureuse. C\u2019est une viande de premi\u00e8re qualit\u00e9 reconnue pour son persillage impressionnant. Une fois hach\u00e9e, elle garde un go\u00fbt incroyable et demeure tr\u00e8s tendre, du moment qu\u2019on ne la cuit pas plus qu\u2019\u00e0 point.&nbsp;<\/li>\n<li><strong>Ronde.<\/strong> Cette viande maigre provenant de la partie arri\u00e8re du b\u0153uf est consid\u00e9r\u00e9e comme une coupe \u00e9conomique. C\u2019est un bon choix si l\u2019on veut obtenir une galette assez maigre. Il ne faut toutefois pas la cuire plus qu\u2019\u00e0 point, sans quoi elle deviendra s\u00e8che.&nbsp;<\/li>\n<li><strong>Surlonge.<\/strong> Cette viande de premi\u00e8re qualit\u00e9 est reconnue pour \u00eatre maigre et tendre. M\u00eame si elle est assez savoureuse, elle a tout de m\u00eame avantage \u00e0 \u00eatre combin\u00e9e \u00e0 une viande dont la teneur en gras est plus \u00e9lev\u00e9e : bloc d\u2019\u00e9paule, pointe de poitrine ou bouts de c\u00f4tes.<\/li>\n<li><strong>Hampe.<\/strong> Combin\u00e9e \u00e0 d\u2019autres coupes, cette viande plus coriace donne un c\u00f4t\u00e9 l\u00e9g\u00e8rement acidul\u00e9 et piquant aux galettes.<\/li>\n<\/ul>\n<p class=\"translation-block\">Selon BurgerCravings.com, les gens remarquent l\u2019utilisation de ces coupes, et les per\u00e7oivent comme \u00e9tant de meilleure qualit\u00e9. L\u2019offre de burgers gourmands faits \u00e0 partir de ces viandes constitue donc une belle occasion \u00e0 saisir.<\/p>\n<p>Le m\u00e9lange des prot\u00e9ines a \u00e9galement la cote. On peut, par exemple, combiner deux types de b\u0153uf (bloc d\u2019\u00e9paule et pointe de poitrine) ou encore le b\u0153uf et la volaille (dinde ou poulet) ou le porc (saucisse ou bacon). L\u2019assaisonnement permet aussi de cr\u00e9er des mariages de saveurs uniques.<\/p>\n<p>Mais m\u00eame les meilleures viandes peuvent perdre de leur attrait quand on n\u00e9glige leur aspect. La surface d\u2019une galette a un impact sur le temps de cuisson, la texture et l\u2019apparence. Les galettes plates ont tendance \u00e0 se gonfler pendant la cuisson, puisque le tissu conjonctif r\u00e9tr\u00e9cit. En laissant une partie l\u00e9g\u00e8rement bomb\u00e9e au centre de la galette, on \u00e9vite ce probl\u00e8me. La viande se resserre alors comme une ceinture autour de la bosse, ce qui uniformise l\u2019\u00e9paisseur de la viande et am\u00e9liore sa pr\u00e9sentation.&nbsp;<\/p>\n<p>En r\u00e9sum\u00e9, pour offrir le meilleur burger possible, il faut tenir compte de la teneur en gras, de la coupe de viande et de la texture. Pour obtenir des suggestions sur la fa\u00e7on de bonifier votre menu de burgers, renseignez-vous aupr\u00e8s de votre repr\u00e9sentant de Service alimentaire Gordon.<\/p>","protected":false},"excerpt":{"rendered":"<p>Your best burger depends on knowing how fat, grind and texture affect flavour.&nbsp; It\u2019s time to let the cattle out of the bag: Not all burgers are created equal. There\u2019s a lot to consider\u2014fat content, burger grind, blend and texture all play into the perfect patty. When it comes to burgers, it\u2019s important to have [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26836,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112],"tags":[],"class_list":["post-25532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Burger Grinds: Crafting a Patty Strategy | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/viande-hachee-pour-les-burgers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Burger Grinds: Crafting a Patty Strategy\" \/>\n<meta property=\"og:description\" content=\"Your best burger depends on knowing how fat, grind and texture affect flavour.&nbsp; It\u2019s time to let the cattle out of the bag: Not all burgers are created equal. 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