Tips On Making The Perfect Burger

Alright, I admit it, I don’t barbecue, but my beloved husband does. These are some great tips and may be useful if you are a beginner with the tongs and heat, or one who consistently burns everything in sight.

If it is warm outside and your hands ar warm, first hold a few ice cubes in them to cool them down. You want to have cold hands and working quickly, shape them. They should be about 1 inch thick for even cooking and you should cover the patties with waxed paper and refrigerate for about an hour before grilling.

If you think you know everything about grilling, PLEASE, PLEASE, PLEASE read the following. Always turn your barbecue on high for about ten minutes with the lid closed. Now with a brisk brush clean the grills and then oil them so nothing will stick.

Place the patties and cook until they are well marked. Don’t rush it. When it is cooked, it will release itself. If not, it will tear the burger. Never, ever press your burger with a spatula. This releases all the juices and the flavour disappears. When they are well marked and can easily be lifted, place them on another part of the barbecue where it is not so hot and further cook them through.

Warm your buns, add any and all condiments on them and then add the burger. OMG! will they ever taste good.

Note: your can insert cubes of cheese in the middle of the patty before cooking and cover it up with the meat, or finely chopped mushrooms, or a creamy horseradish dollop. Anything you want. You can also add a fried egg on top of the cooked burger or a salsa or fried, crispy onions, or a grilled portabella mushroom top and/or bacon.

Serve this with the grilled Romaine Salad and you will have a meal fit for a king. Honest!

 

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