How to Make the Best Burgers EVER
It’s that time again-the sun is shining, the grass is growing, and the temperature is heating up. With the beginning of Spring, it also means that burger season is just around the corner. Grilling burgers can be really intimidating, especially if you’re a newbie. Do them wrong, and they can come out like bricks of coal or burgers of beef mush. I’ve had both issues in the past. So, how do you put make the best burgers EVER? Here are a few things you need to know about crafting the best burger recipe.
First off, you absolutely can cook your burgers on the stove. Sometimes it’s a pain to get the BBQ going before my husband gets home, so there are plenty of times that I have made juicy burgers right on my stove top in a cast iron pan. Or, you can open up the good old George Foreman Grill and grill it up! I really do like both methods if I’m not using our BBQ.
Here are some additional tips to creating a perfect burger!
- Use 80/20 beef. The extra fat ensures a juicier burger, and if you’re going to do it, you might as well do it right!
- Make a thumbprint in the middle of the burger: This seems odd, but it really has the same theory as poking holes in pie crust-it keeps the burger from inflating in the middle and ends up giving you the perfect shaped burger.
- Bobby Flay says to season your burger with salt and pepper only. Here is one point where I disagree with the culinary legend, because I love me some garlic salt and onion powder. So, do as you like. I say the more flavor, the better burger recipe.
- Use Canola Oil, cast iron, and high heat. Like I said, if you don’t have a smoker or BBQ ready, just turn up the heat on the stove! Use canola oil for all burger recipes because it has a neutral flavor. High heat can help seal in the flavor and keep them moist.
- Only flip it once! Wait about three minutes before flipping. At this point, the burger should have formed enough of a crust that it wont fall apart upon flipping. Then wait another 3-4 minutes until it’s reached your preferred doneness.
- Cook them the right amount of time! Pregnant women, nursing women, or immune compromised people should eat their burgers well done (about eleven minutes total), but other than that, it’s your preference. If you like it rare and mooing, then take them out at about five minutes. If you prefer them medium-medium well, you’re looking at approximately 8-9 minutes. Check for an internal temp between 145-160 degrees.
- Cheese! Cheese is a must. Chef Flay prefers American and White cheddar. I’m a lover of adding in bacon and gorgonzola cheese. Play with the flavors to create your best seasoned burger.
- Add some water to melt the cheese. If you’re using a cast iron pan, go ahead and add a few drops of water before putting the lid on. The steam from the water will cause the cheese to melt evenly and become that perfect gooeyness.
- Use the right bun for your burger. If you’ve got a big, beefy burger, it’s best to use a softer bun. Something that will mold to the contents preferably. Try toasting it before serving it up to take your burger recipe to the next level.
- Toppings can make or break your burger. Put too many on, and you’ll loose the meat. Too few and it can taste a little too much like a cow sandwich. Try adding some potato chips for a pleasant and salty crunch, along with some onions, pickles, lettuce, and tomatoes.
And there you have it! A few tips to keep your burgers healthy (when needed) and delicious (always). Happy Grilling!
Tips via TodayShow