Making Great Burgers Every Time

Making Great Burgers Every Time

Tasty, juicy burgers done right!

There are about a billion different types of burgers.  Quite literally, there are too many descriptors to even begin to separate them into categories.  But, here are a few tips which will help you turn out perfect burgers every time.  Read and pay close attention, there will be a test later!

1. Make sure your ground beef is fresh and at least 20% fat.  Bright pink meat with no dark spots. Some meat markets will "hide" the dark meat inside the bright pink meat - the dirty scoundrels. Any leaner than this you begin to loose flavor and juiciness. We know, not as healthy.  Bur, we are talking about great burgers, not necessarily healthy ones.
2. Don't over scorch them and burned to a crisp.  Use a medium heat and to sear them.  Once they are well browned, move them to a cooler portion of the cooking grate and cover.  Add cheese if you wish and allow the meat to continue cooking until done.
3. Don't, Don't and Don't press down on the meat to see the fire flame up. Your are pressing out the juices that lie inside the meat and you will end up with tough, flavorless, non- juicy meat.  We know, we are taking away your fun!
4. And about over cooking?  We prefer using a meat thermometer and getting the inside of the meat up about 160°F.  If you don't have a meat thermometer, monitor the meat and make sure is still a little "squishy" when touched (not pressed) and that the juices are mostly clear.
5. Remove promptly and serve as desired.

See Other Beginner's Tips