For the best burgers ever. Use beef that is no leaner than 85%. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook. Choose coarse ground beef for juicier burgers with a more pleasing texture.
Hint For ground chicken and turkey burgers, add a little olive oil to the mixture.
Spice up your burger.Add just about anything you like to your burger mixture.
Fresh or dried herbs and spices
Dehydrated or fresh minced onion and garlic
Seasoning mixes for soups or salad dressings
Your favorite cheese, such as blue cheese, goat cheese, Gorgonzola, feta, Stilton, Cheddar, or pepperjack.
Prepared sauces including BBQ sauce, soy sauce, teriyaki sauce, Worcestershire sauce, hot pepper sauce, hoisin sauce, plum sauce, oyster sauce, salsa, or salad dressing
Other tidbits like olives, capers, chopped tomatoes, diced chilies, hot or mild, crumbled bacon, or minced ham.
Wait on the salt! Don’t combine salt into the mixture, especially if you’re not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers. Instead, sprinkle each burger with salt before you put it on the grill.
Don’t over mix your ground beef. Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you make patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.
Don’t form patties too thick or too thin. A 5/8 to 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.
Make sure the grill is the appropriate temperature. Medium low( 250°F to 325°F) to medium heat(325 to 375°F) is best. If your grill is too hot, your burgers will burn on the outside before getting done on the inside. Keep the grill lid closed while cooking, it shortens cooking time and helps to keep your burgers moist.
Always start with a clean, well oiled grill grate. This keeps burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
Turn Only Once. It’s hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices making your patty dry and tough.
Cook burgers properly. Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.
Don’t have a meat thermometer. For food safety Get One.
* No more dry, lackluster burgers. Baste frequently with your favorite barbecue sauce.
* Asian flavors of hoisin, Sriracha sauce, and sesame oil with a little crushed red pepper for some added heat.
* Cajun spiced mayonnaise is the perfect complement to spicy beef burgers.
* Perfectly grilled burgers deserve more than beer. Try a medium bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Grill temperature ranges.
High – 450 to 650°F
Medium high – 375 to 450 °F
Medium – 325 to 375°F
Medium low – 250°F to 325°F
Low – 225 to 250°F
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