Nothing screams summertime like a good burger. Actually, any time of the year is the best time. While there are many ways to make one, firing up the grill offers a tantalizing option — but how you prepare the patty itself is just as important as how you cook it.
Serious Eats has the scoop on how to sizzle your way to a scrumptious meal.
Here’s the down-low on great summer burgers:
- First, select the best cut of meat. This starts with fresh, not frozen, hamburger. An 80/20 ratio provides 80% fat and 20% lean. The high fat content provides a juicy, tasty burger.
- Be sure to keep the hamburger cold just before molding the patties, which will ensure the meat will be easier to form and pack.
- Keep your hands off the meat as much as possible, and don’t fuss with it too much. The less you touch it, the easier it will ply together.
- Press a thumbprint in the middle of each patty to keep them from swelling on the grill.
- Don’t salt too far ahead of time. It causes proteins to cross-link and gives the meat a sausage-like texture.
- Just before grilling, season the patties liberally.
- Make sure your grill is hot, and flip the patties as needed. Don’t worry about too much juice flowing out.
- Use a thermometer to make sure the patties are at the right temperature: 135 degrees Fahrenheit for medium-rare and 145 for medium.
- Pick a bun that’s about the same size as the burger and toast it lightly so it can hold juices in.
- Now you’re ready to slather your favorite ingredients on that bun, along with some yummy cheese.
It’s time to chill out with one of the best burgers around. Bon appetit!
