SerpApi.Org
This tip changes everything.
If your burgers never quite taste like the ones from your favorite burger joint, the problem may start before you even light the grill. From overworking the meat to pressing burgers flat, there are plenty of bad habits that stand between a good burger and a great one.
Burgers can be a cheap and easy way to feed a crowd, but—despite how simple grilling up a few beef patties may seem—it’s not uncommon for backyard cooks to unknowingly make mistakes that leave burgers dry, dense, or lacking flavor.
We surveyed professional butchers to share their tips for a better burger. Before you fire up that grill, here’s what they say you should always do.
Our Panel of Professional Butchers
- Katie Flannery, owner and butcher at Flannery Beef in San Rafael, Calif.
- Jorge Thomas, trained chef and butcher, founder of Swaledale Butchers in Colchester, England
- Steve Sabicer, food writer and former owner of Electric City Butcher in Southern California
- Jim Tindal, CEO of New York Butcher Shoppe, a franchise headquartered in Greenville, S.C.
The Most Important Tip for Grilling Burgers, According to Butchers
Professional butchers spend their days grinding, shaping, and selling thousands of pounds of beef. So, when they consistently recommend the same pre-grilling step, it’s worth paying attention.
The most important step before you ever light the grill is to choose better beef, says Steve Sabicer. The former CEO at whole-animal butcher Electric City Butcher and creator of the popular Substack series “Enlightened Omnivore” recommends grass-fed, locally raised, or fresh-ground beef from a butcher you trust at an 80/20 lean to fat ratio.
“People spend a lot of time obsessing over toppings, sauces, and cooking techniques, but a great burger starts with great beef,” Sabicer says. “If you’ve sourced good beef, you have enough fat, and generously season with salt, your job is mostly to stay out of its way.”
As one of the nation’s leading female butchers, Katie Flannery of Flannery Beef, prefers a minimum 80/20 ratio when it comes to ground beef. “Fat is what keeps the patty juicy, especially over high heat,” she says. “If you’re buying leaner ground beef thinking it’s a healthier choice, you’re going to end up with a dry, flat burger that no amount of toppings can save.”
For extra-juicy burgers, ask your butcher for a custom 75/25 blend, Sabicer adds. The added fat lends burgers a solid sear.
New York Butcher Shoppe’s Jim Tindal points to beef that is freshly ground in house and made from whole muscle. His shop grinds their beef fresh each morning using certified angus chuck and trimmings from certified angus beef ribeyes, New York strips, and filets.
More Butcher-Approved Tips for Grilling Burgers
Be as Gentle as Possible
Another crucial pre-grilling step is to resist the urge to overcomplicate things. Pro butchers compare ground beef to bread dough—the more you work it, the tougher it gets, Sabicer says.
“The biggest pre-grill mistake I see is over-handling ground beef,” Flannery says. “The more you work meat, the tighter the proteins bind together, and the tougher your burger gets. Form the patty as gently as possible, just enough to hold its shape, and stop there.”
If you have trouble with burgers balling up as they cook, try the dimple trick. The thirty-second step solves one of the most common burger problems. “If you’re going to create a thick steakhouse-style burger, before your patty ever hits the grill, press a small dimple into the center of each patty with your thumb,” Flannery says.
As it cooks, ground beef contracts and puffs up in the middle. The dimple in the center counteracts it, so you get a flat, even patty instead of a dome.
Time Your Seasoning Just Right
Most of us focus on what happens once burgers reach the grill. We argue over doneness and obsess over toppings. But, our butchers say, the secret to a better burger is proper seasoning—and knowing when to sprinkle it on.
“I always season my burgers generously with salt and pepper right before they hit the grill,” Sabicer says. “Many people think seasoning earlier is better, but with burgers it can actually change the texture. Salt draws moisture and proteins out of the meat. If a salted burger sits too long, it can become dense, dry, and rubbery.”
Jorge Thomas, founder of Swaledale Butchers, says there’s no need to hand-mix seasoning within the meat. A little sea salt and cracked black pepper on the outside of the patty just before grilling will do.
“Treat it like a steak, because a good burger is still good beef,” Thomas says. “Don’t mix loads of seasoning through the mince. If the beef is good, you don’t need to hide it.”
Ensure the Right Temperature
Ground beef that has been chilling in the fridge is no friend of a hot grill. Butchers agree, for best results, take burger patties out of the fridge and let them sit at room temperature for 20 to 30 minutes.
“A fridge-cold burger hitting a hot grill is harder to cook evenly, and you often end up chasing color on the outside whilst the middle is still too cold,” Thomas says.
Always clean the grill before and after each use to help prevent patties from sticking, Tindal adds. “The grill needs to be properly hot before the burger goes near it,” he says. “You want sizzle straight away, crust, and a bit of char.”
Lastly, once your burger is on the heat, leave it alone. “Flip it, yes. Press it, no,” Thomas says. “Pressing a burger on the grill just squeezes out the fat and juices you were hoping to eat.”
Read the original article on Allrecipes
