Burger Making 101 - Juicy Burgers

Burgers are very simple to make however they can also be a dried up disaster very quickly!  Here's a few simple tips to make the perfect burger every time!

• For juicy burgers the best fat content is 80/20, you can use a leaner meat however if you want juicy then it's 80/20

• Trick for juicy burgers, add 1 TBL of water for every 1LB of ground beef

• Never over work your meat, the more you mix and over work your ground round the tougher it will be.  You can add spices but keep the mixing to a minimum

• If you are adding a lot of ingredients to the meat, combine all of them first, then add the meat and mix just to blend. 

• Never press down on your burger while it's cooking - you will loose all of the juiciness

• When making your patty, press down a little in the middle and make a slight indentation, this will keep the burger from "doming" (doming is when the burger patty is fatter in the middle) and will keep the burger a consistent thickness

• Cook the meat to 160 degrees F. The temperature will rise to 165 degrees while you are adding the toppings

• Adding cheese?  In the last minute of cooking, place cheese on the burgers and cover the grill to melt

• Be sure to place the cooked burgers on a clean platter; don't use the one that transported the raw meat. I even like to use a fresh spatula to remove them from the grill just to be extra safe

How to Grill the Best Burger - Burger 101

I'm a little bummed summer is over and will continue to use my grill this winter at least for a while.

Burgers from the grill just taste better!

• Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.
• Use beef that is no leaner than 85% A little fat keeps burgers moist and flavorful. For ground chicken and turkey, add a little olive oil or broth to the mixture. I prefer the 80/20 combo
• Use a gentle touch Mix ingredients just until combined. Overworked meat makes for a tough burger.
• Don't form patties too thick or too thin A ¾-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.
• Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
• Turn burgers only once And it's hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices.
• 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.

Burger Dos and Burger Don'ts

Many think making a burger is simple science, there is actually a method to it!

Burger Dos:
• Grind your own meat if you can. If not, have your butcher grind beef that is   

   20/80 ratio.
• Preheat your skillet on high.
• Toast your bun with butter.

Burger Don'ts:
• Overwork patties by compressing the meat. Instead, use a food scoop or ice 

   cream scoop to make a 4-ounce ball.
• Overseason meat. You're not making a meatloaf.
• Never press on the patty while it's cooking; you'll push out the juices.