Air Date: 6/6/2007
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What makes for a great burger on the grill? Here are some foolproof tips to turning out juicy, hot-off-the-grill burgers:
DON'T start with the very leanest meat you can buy. I like a mixture of 80/20, which usually produces the burgers with the most taste and texture.
Usually less is more when it comes to adding seasonings or other ingredients like chopped onions to our meat, because most of the extra flavors will be coming from our condiments and garnishes.
Don't over-handle the beef; that robs burgers of their juiciness and texture.
Make your burgers all the same size and shape so they'll cook at the same rate. And since they shrink a bit during cooking, make them a bit larger than you'd like them to end up.
Don't over-handle burgers when they're cooking, whether cooking on the grill, the stovetop, or in the broiler. When using a spatula, don't press down on your burgers. They'll lose their flavorful juices!
Burgers should be cooked to a minimum of 160 degrees. The USDA considers burgers cooked to a temperature lower than that unsafe to eat. There are many types of thermometers available, so use your favorite type - maybe try an instant-read thermometer or a spatula with a built-in thermometer.
