Friday, May 24, 2013


Building a better burger is easy when you follow these suggestions:

Make sure the grill is the appropriate temperature too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best.
Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
Use beef that is no leaner than 85% Fat is needed for the burgers to be moist and flavorful.
You also can use turkey or chicken if you are watching your diet and eating least beef.
If using ground turkey or chicken, add a little broth or olive oil to keep them moist.
Use a gentle touch overworking the mixture will produce a tough burger. Mix ingredients just until combined.

 Don't form patties too thick or too thin a ¾-inch thick patty is ideal for even cooking.
To keep patties from swelling in the middle, make small indention in the center.
Always clean and oil the grill grate this prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill-marks on your patties.
Turn burgers only once and never, ever, press burgers with the back of a spatula: the sizzling sound may be fun to make, but the pressure releases all of the flavorful juices.
Cook burgers properly for safety's sake; cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry).
To check the temperature, insert the thermometer into the patty horizontally for an accurate reading.

Burgers may be the basic of all picnic menus, but they needn't be boring. Serve on buns with lettuce, tomato,  pickle, ketchup, mustard and onions. Try sautéed onions or bacon, the possibilities are endless. Burgers just taste better when cooked on the grill and enjoyed outdoor

1 comment:

  1. Today I found this weblog by chance. I'm going to try ur recipes., specially ur 1234 cake.tanx ! an iranian lady