The burger is the American griller’s favorite food choice. Surveys from organizations like National Cattleman’s Beef Association and Hearth, Patio and Barbecue Association say so year after year. How much better can it get for the burger? A few food writers at the Detroit Free Press and Huffington Post shared their tips and perspectives to do better by your burger. Here’s how to upgrade your hamburger grilling game.
Look at all the elements together.
The meat, the condiments, the toppings and the bun. Choose all with equal care. Get creative!
Burger meat needs fat.
Experts generally recommend a mix that’s typical of ground chuck: 80% lean meat and 20% fat. Ground round is a bit leaner, 85% meat to 15% fat. Ground sirloin is usually labeled 90% lean. If you’re cooking with grass-fed beef, check out these helpful tips here.
Season your meat.
Don’t add too much in the way of ingredients, just spices.
Handle the burger as little as possible to avoid making the meat cook up rubbery.
Less is more! Mix the burger meat and seasonings gently, shape patties with a soft touch, and resist the urge to squeeze the juices out with a spatula.
Form the perfect patty
Use about 6 ounces of meat in a patty that is at least ¾” thick and 3-1/2” diameter. Put a little dent in the center of the raw patties with your thumb so the burgers don’t puff up on the grill; it works!
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