It’s your go-to on the grill, but just how do you get that burger just right?
- The best meat for burgers has an 80/20 ratio for meat/fat. Use 1/3 lb meat per patty.
- Make sure the grill is clean (brush it, if necessary) and the grate is oiled.
- High heat is crucial for juicy patties, but for safe cooking, burgers MUST be cooked to 165 degrees.
- Just season with salt and pepper
- Do not press your meat, rather pat them into shape.
- Make an indent, or dimple in the center of each burger with your thumb to prevent puffing, which will cause uneven cooking and/or burning.
- Do not play around with the burger once you put it on the grill. Flip only 1 time, when the bottom has a nice good crust. Extra poking and prodding will cause juices to drain, resulting in a hockey puck.
- Cook 5 minutes on the first side, flip, then cook 3-4 minutes on second side.
The Secret to a Juicy Grilled Chicken Burger (This One Won’t Come Out Dry!)
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