There are a few iconic summer foods that we all crave during the few hot months. While some of them are icy and cold, there are others that are juicy and slightly charred — the ultimate grillers are burgers, of course. But before you get flipping, there are a few common mistakes that you’re probably making.
With burgers, it’s all about the meat, and you want to get that just right. There is a specific percentage of fat that is ideal in ground hamburger meat that delivers a juicy and moist burger and can withstand the high temperatures of the grill. There are also tricks to what to add, what not to add, and when to add it. It’s really not complicated with this quick cheat sheet!
There are also a few tricks on how to form your patty so it fits your bun perfectly. Also, you might be adding the wrong kind of cheese — and are you toasting your bun? These are all things that you need to make sure that you are doing correctly and we are here with a handy list for you to consult.
So, check out these tips before your next barbecue and make sure that you are making the most delicious burgers possible!
Meat is Too Lean
Choose meat that is about 80 percent lean and 20 percent fat. This ratio allows for the right amount of fat and perfect flavor.
Adding Too Many Extras
Keep the burger meat simple with just a sprinkling of salt and pepper before cooking. If you add too many extras like egg, bread crumbs, and herbs, it can cause overworking of the meat.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
This article was originally published July 14, 2014.