Hey there Friends,
September 18th is National Cheeseburger Day so we thought it is time to share our top 5 burger tips again. Here we go . . .
1. MAKE YOUR OWN PATTIES
While this takes a little extra work, your efforts will be rewarded.
Use fresh ground chuck with an 80/20 lean/fat ratio or even better, ask your butcher to grind the meat for you fresh. This way you'll know exactly what you are buying. Form the meat into even, loose patties and be sure not to overwork the meat. Make an indentation
in the center which will keep your patties from puffing up too much. Keep refrigerated until you are ready to grill.
2. ALWAYS SEASON THE MEAT
Only season the patties right before you are ready to grill. At a minimum, liberally season your patties with salt and pepper. Even better, use your favorite Till's Rub.
3. NEVER PRESS THE PATTIES
The home-formed patties will puff up a bit. Never press or flatten them while you are grilling; all you are doing is squeeze out the juices and you'll end up with a dry burger. Instead, form the patty with an indentation in the middle. This will keep the puffing up to a minimum.
4. DON'T OVERCOOK
Nothing is worse than a well-done burger. Since you are making your own patties and know the quality of the meat, you might as well serve the burgers like you would a good steak. Rare to medium is fine. Anything more than that and you are on your own... Extra tip: use a good quality instant read meat thermometer.
5. PLEASE LET THEM REST
After your patties has reached the perfect internal temperature, let them rest. This will redistribute the juices and make a better burger. Cover them with some aluminum foil and walk away for 5 minutes. It will be worth it.
Try It On! - Till