The funny thing is that there are so many "secret recipes" when it comes to burgers. From sauces to spices, everyone seems to have some sort of under cover thought as to how to make an impeccable burger. Here is the real secret ---- KEEP IT SIMPLE!
Like most things when it comes to cooking, you don't have to do a bunch of stuff to a burger to make it good. Just use good ingredients and pay attention to what you're doing.
It's not rocket science... but there are a few rules you should follow this grilling season when it comes to cooking burgers. Grab your favorite macro or micro brew and follow along:
1) Use good quality meat --- I use ground sirloin but some like to use a fattier cut of meat. Whatever you like will work, just make sure it is fresh.
2) Don't overwork your patties --- when you make a patty, just form it, pat it a few times and put a small well in the center using your thumb (so you don't end up with oblong burgers when they cook).
3) Season your burgers prior to grilling them with ONLY salt and pepper. Don't use garlic powder, don't use seasoned salt, don't use your Dad's secret weapon of cayenne and chili powder. Keep it simple... remember?
4) Yes, you may oil your grill. If you don't, then your burger WILL stick to it. First, make sure it is clean by heating it to a high heat and scraping it with a grill scraper. Then leave it on the high heat and use a paper towl or kitchet towl to oil the grates.
5) Place your burgers on the grill and LEAVE THEM ALONE!!! Don't squash them or poke them. They are fine. And they never did anything to you. Stop agitating them.
6) Flip your burgers only ONE TIME. Depending on your level of "doneness" you will flip the burgers after a specified period of time. Once you have done this, don't flip them again. Just put your cheese on them, and walk away to let the cheese melt (if you're having cheese). If you want to know how long to cook your burgers for a level of "doneness" you like, click HERE.
7) Let them rest. Once the burgers are done, let them rest for about 3 minutes before devouring them on the bun. This will let the juices redistribute.
8) While you shouldn't experiment with the patties, you should experiment with toppings. I'm more of a classic guy who likes lettuce, tomato, onion, pickle and ketchup. You can find some more ideas from Bobby Flay HERE.
Enjoy! Grilling season is upon us. And we all love a good reason to drink more beer... right?
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