What is Sirloin Beef Patty?
Sirloin beef patties are made from ground beef cut from the back. The meat is seasoned and formed into a large patty and cooked over heat, such as a flat top or grill until juicy and hot. The outside is brown and the inside may be brown, pink or red depending on how rare the burger is cooked. The flavors are umami and salty.
What does Sirloin Beef Patty Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
Sirloin beef is a cut of meat from the upper middle of the animal. There are various cuts of sirloin, some are tougher, while others are more tender. Sirloin steak and top sirloin tend to be more desirable cuts The meat is red and some cuts contain bone or strips of white fat. Grilling ithe sirloin is a way to give the meat extra flavor and a browned exterior with tender and meaty interior that is fibrous, yet easy to chew. The flavor is savory and meaty with a pleasing char taste from the dark grill marks. Sirloin can be cooked using many methods.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Worcestershire sauce is a condiment used primarily in the cooking process and less as a topping. It is a fermented liquid made of vinegar, soy sauce and seasonings. It is dark brown with a thin viscosity. The flavor is savory, salty and umami with a hint of sweetness. It is primarily used with meats.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Garlic powder is made from dehydrated garlic cloves that have been ground into a super fine powder. This powder is a pale yellow/golden color and is used to flavor foods. It works well in a pinch and can be used in many of the same ways that fresh garlic is used. The flavor is milder than raw or cooked garlic and is spicy, pungent and nutty. Garlic granules are another form of dehydrated garlic, but rather than powder it is coarser and has the same function. It is often used on top of fresh pizza, as a light dusting.
Italian seasoning is an herb blend used in many Italian or Italian-American dishes. The flavors lend themselves well to the hearty and often rich flavors of Italy. This blend is composed of dried and ground herbs, including oregano, marjoram, thyme, basil and rosemary. These flavors create a sweat and spiced blend of peppery and and mildly sharp tastes. The spice is a mix of muted green colors.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
