Now that we’re in Spring and Memorial Day is right around the corner, TheCultureBite wanted to share some tips for making some Awesome Burgers for your next outdoor BBQ.
- Grind Your Own Meat. Or have the butcher grind it for you. For juicy burgers, make sure you use coarse ground burger patties.
- Your Burgers Need Fat. No fat, no taste. Keep fat to about 20%.
- Add a Dimple. Press your thumb in the middle of the burger to minimize bloating
- Salt And Pepper. That’s it. Adding other ingredients increases the chance that a burger will fall apart.
- Form, then Salt. Form the Burger before adding Salt. Preferably, salt right before grilling.
- Beef… it’s what to Grill. Turkey and Buffalo are alright, if you are lame, but if you are awesome, then you’ll use Beef.
- Keep Meat Cold. The worst thing for your burgers is to allow them to warm in your hands.
- Do no Press the Burger. You don’t like it when your Dad/Boss/Spouse, stands over you while you are working on something important, and neither does your meat.
- Flip Once. Build those Grill Marks, then Flip.
- Flip, Then Cheese. Cover the Grill to evenly melt the cheese.
- Toast, not Roast, the bun. Nobody likes to eat burnt bread. Lightly Toast it and keep the center nice and moist.
- Hot Grill, Good. Make sure the Coals are well heated, not heating. When you are getting a good heat, burgers should just spend 4 minutes on each side.
- Use a Thermometer.
- 120Â°F and below for rare (red/raw in the center)
- 130Â°F for medium-rare (pink and warm)
- 140Â°F for medium (totally pink, starting to dry out)
- 150Â°F for medium-well (grayish pink, significantly drier)
- 160Â°F and above for well done (completely gray, very little moisture)
Add your own Tips in the comments!