What are the basics of a good burger? It needs to be juicy, a little charred but not too much and cooked to perfection. Here are some tips that you can use this summer to grill yourself the best burgers that you have ever had.
The Perfect Size
While we all picture big burgers, the best ones start out thin. This is because thin burgers will cook more evenly than thicker ones. Three-quarters- to one-inch thick are perfect. This way you won’t wind up with burgers that are charred on the outside but undercooked in the middle.
Better Browning
If your want your burgers to brown perfectly, you will need to remove a little bit of extra moisture. To do this, first pat each burger with a bit of paper towel and then sprinkle it will a little bit of salt These tricks will remove the extra moisture, allowing your burgers to turn out perfectly.
Oversized Meatballs
Do your burgers plump up like oversized meatballs? There is a solution. Just use the back of your spoon to make a shallow dent in each one. The dent should be about an inch wide. This dent will ensure that your burgers cook flat and not puff up. Just skip this trick if your burgers are stuffed.
Don’t Stab
Stabbing your burgers with a fork to flip them or check if they are done will allow valuable juices to escape and leave your burgers dry. For the perfect burgers, flip them with a spatula. You can tell that they are ready to be turned when moisture begins to rise to the surface of the patty.
Get the Right Temperature
You want to perfect grilling temperature to grill the perfect burgers. Start the grill at 450 degrees. Use a gun thermometer to test the heat, if your grill doesn’t allow you to select for temperature. Place your burgers over direct heat for the best results.
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