Photo Via Wasabibratwurst.com
Summer is here, and for those of us who are lucky enough to have a bbq grill, (or for NYers, a place to grill outdoors that is not a communal bbq grill), OR a stovetop grill (like the one that almost burned down my kitchen), it's time to learn how to grill the perfect burger.
Via Yum Sugar From Bobby Flay, Grillmaster:
1. The type of meat in the patty is important. Do not use extra-lean meat. Instead look for meat that is 80 percent meat and 20 percent fat. The ideal size for a burger patty is 6 ounces.
2. When forming the patty, make an indent with your thumb in the middle. This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger's flavor.
3. The best burgers are all beef. He prefers the purity of ground beef and dislikes "meatloaf burgers" in which vegetables and other ingredients are mixed with the ground meat. Use the toppings and condiments to make the burger more exciting. (Editors Note: Cucumbers are amazing on a burger. Try them. Can't go wrong with a crunch. Then again, I put pretzels in my sandwiches and used to eat bagels with cream cheese and doritos when I was 5. Thankfully, I've moved on from that.)
4. Only flip the burgers one time. To form a good crust, set the patty on the grill and leave it alone for several minutes. Over high heat, a burger usually cooks in about four minutes per side.
5. Properly melt the cheese. There is nothing worse than a burger with half melted cheese. Trap the heat by closing the grill over the patties. If cooking indoors, place a metal bowl over the burgers to melt the cheese.
6. Don't overlook the rolls. Ideally, the rolls should be soft and chewy with a light toast.