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How To Make Grilling Burgers Foolproof




Source of Recipe


Internet


List of Ingredients




• Spend money on the meat rather than using a cheaper cut.

• Form the patty gently. Smashing the meat drives out moisture.

• Stuff the burger for flavor. Make a pocket and fill it with Asiago cheese and Parma ham, or blue cheese.

• Sear both sides of the burger on high heat for two to three minutes a side, then move the burger off the coals and cook with indirect heat for several minutes a side.

• Use a meat thermometer to tell when the burger is done. (The government's recommendation is to cook ground meat to an internal temperature of 160 F. Food thermometers should be washed thoroughly between uses.)

• Remove cooked burger to a warm plate and let sit for several minutes to let the juices run back into the middle of the meat.


Grilling mistakes


Mr. Browne says to avoid the following:

• Using too much lighter fluid.

• Cooking on a dirty grill. Clean it with a brush or scrape it with a wad of aluminum foil, held with a pair of tongs.

• Spraying the grill with an aerosol cooking spray. To lubricate grill, use fat from what you're cooking or dip a paper towel in olive or vegetable oil, hold it with tongs and rub the grate.

• Cooking meat at too high a heat.

• Opening the lid and peeking too often. You lose 15 minutes of cooking each time the lid is opened.

• Saucing too early. Add sauce during the last five minutes of cooking to prevent sugars in the sauce from burning.



Recipe