If you’re a bit behind this Fourth of July and need some last-minute tips to make sure you have a successful grilling session, here you go:
I don’t normally do recipes on the blog, but a few tips can make for a better burger. First, get some quality ground beef, preferably 80/20, as in 80 percent meat and 20 percent fat. The fat will keep the burger juicy and give it much more flavor than the other, less fatty varieties.
Crack an egg or two in the meat and maybe add some bread crumbs to help the meat stick together and season with your favorite spice. You could use steak seasoning or just just some garlic powder and Cajun spice to liven it up.
Then put them on a searingly hot grill, but don’t touch them! Most people will over-flip the patties and, even worse, squash them down with the spatula. This will only serve to send the precious juices out of the meat, resulting in a dry hockey puck of a patty. Let them sit there and develop a nice crust on the outside.
USE THE TOUCH TEST
For a properly grilled medium-rare burger, just touch the patty with your forefinger. It should give you a bit of spring back and feel like if you touch your palm with your forefinger. Don’t be afraid of a little pink in the middle!
If you need some more ideas, here are some quality links:
Chef Jeff makes a delicious “Cheyenne Burger” from Bobby Flay that has not only onion rings and barbecue sauce, but also bacon!
Make a fool-proof Juicy Lucy burger
Blackened chicken recipe