Grilling hamburgers in your backyard and Memorial Day seem synonomous in our great country. Here are a few tips to ensure you serve up the best burgers in your neighborhood!
There are enough types of meat for everyone’s preference. One thing is for sure, if you choose an extra lean cut, your burgers will be extra tough. Usually an 80/20 ratio has just enough fat content to give you a juicy, flavorful hamburger.
Sure, everyone likes a hamburger with all those extra goodies cooked into the meat, but be careful not to overwork the meat. Doing so will result in extra tough hamburgers.
Tired of your meat sticking to your hands while you form the patties? Try rinsing your hands under the faucet before shaping the burgers.
Once those patties are form into perfect shape, take your thumb and indent the center of each burger about ¼ of an inch. This will keep them from rounding up when your hamburgers condense as they are grilled (and causing that frustrating moment when all your condiments to slide off!).
Light up that charcoal early and allow it get hot! Once it’s hot, clean the grate with a hard-bristled brush and rub with a paper towel soaked in oil to keep your hamburger patties from sticking.
Turning the meat too often will toughen and dry out your hamburgers, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
Hopefully you know this already. When you press the burgers with your spatula and make those sweet, sizzling sounds, you are actually pressing all of the flavor out of your scrumptious meat.
Now comes the fun part! If you prefer a timeless cheeseburger, find the closest slice of cheddar cheese, a tomato, a slab of onion, and enjoy the tasty American summertime classic. Or you can be adventurous and try a different combination.
The most important tip we can offer is to have fun next Monday! Spend time with your family, get started on that outdoor project, or simply get caught up on some rest and relaxation. Don’t forget to turn of the work email – it can wait until Tuesday!
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