The Beef Burger
The burger seems to be as American as America gets. The beach,
the backyard, the 4th of July; Its all about grilling burgers. You have the
grill fired up and neighbors three blocks over can smell you cooking. For many,
it brings back memories of childhood and past warm weather holidays. When you
sink your teeth into that mouth-watering burger you can’t wait to taste all
those juicy flavors. But then BAM, it hits you like sandpaper on your knuckles.
The burger is dry, overcooked and slightly disappointing. Who are we kidding;
it’s very disappointing! Why is this?
Lets backtrack to the grill. There are a
few issues with what the so-called “grill master” did while cooking. Most
likely they made the #1 mistake with burgers on the grill; slapping the spatula
down on your juicy, flavor-filled hunk of ground "Angus grade" cow, just so that pyro
could see flames flying sky high out of the grill. All of those mouth-watering
juices you wanted to taste just went up in flames... Literally.
Note: NEVER PRESS
DOWN ON THE BURGERS. Use a hot grill to get a nice sear on the burger. The
seared bottom will hold the juices in and as the burger cooks, the outer meat
will cook enough to hold those juices in for when you finally flip the burger
over. Only flip the burger once to make sure those juices stay in there. You
want to flip the burger when its about 65-70% cooked. The last 30% will sear up
the other side, melt the cheese and then you are done! Toss it in a toasted bun
with your favorite sauces gently doused on top and enjoy the burger that you
were hoping for! Cooking times vary by grill and temperature, depending how
well done you want your burger. No matter what, the rules apply to all your beef burgers. Cheers!
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