With July 4th around the corner and grilling in full swing I thought I would share some ways for you to reach the perfect burger this summer and enjoy a Summer classic!
- The Meat. For beef burgers, choose ground sirloin with at least 15% fat. This will help keep the burger moist and juicy when cooking. And don’t forget about ground turkey or chicken as a tasty, healthy alternative to beef. Be sure to check your grocery stores each week as they often have deals on ground meat each week. Look for around $2.99/lb or less for 85/15 ground beef. The lower the fat the more expensive the ground beef will be.
- Keep it Simple. Don’t add too many ingredients to the meat as it can cause the burgers to crumble and fall apart. Keep it simple using salt and pepper if needed and maybe one other ingredient (my husband likes to add Worcestershire Sauce)
- Keep Cool. Before forming the patties, chill the meat for 20-30 minutes as warm fat will melt while shaping the patties and result in a dry burger.
- Use Wet Hands to Form Burger Patties. A bit of dampness at the start will keep your hands from getting sticky. It also allows the meat to come together faster and prevents over-handling.
- Make Burger Patties With a Dimple In the Center. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. Since burgers shrink and pull in as they cook, this dimple will even out as the burgers cook, resulting in an even patty-shaped burger at the end.
- Start With a Clean Cooking Grate. Bits of debris encourage sticking, as does an un-oiled surface and too low a temperature. You want your burgers to sizzle immediately, firm up quickly, and release from the grill.
- Heat it Up. The grill should be extremely hot. Never press down on the burger patties, as this releases the natural juices in the burger. Cook the burger 5 minutes and only flip once to avoid the burger falling apart.
- Rest the Meat. After you take it off the heat, let the burger rest and redistribute its juices –for two to three minutes — just like you would any steak. This way it won’t immediately lose its juices at the first bite.
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