This Is What You Need to Do When Grilling a Burger
It’s your turn to host the cookout and that’s awesome. There is just one problem: you don’t know how to grill the perfect burger. Don’t fret!
We’re here to tell you what you need to do when grilling a burger, bring you one step closer to that perfect meat patty. Let’s jump into it.
Start With the Tool
When grilling a burger the right way, you’ll find yourself with at the grill. Any size grill will work, whether it’s a small little barbecue or a top-of-the-line grill. If you’re looking for a new one, check out these Pellet Grill reviews.
While the size of the grill doesn’t really matter, the kind of grill you use may make a difference. Some common grill types include wood grills, charcoal briquettes, and electric. The other types of fuel sources in addition to these can affect the flavor of your burgers.
While it’s certainly up to you, we recommend the charcoal briquette or a standard charcoal grill. These grills tend to put out the best flavor, both for grilling and for smoking. Just make sure to settle on a flavor before select your grill.
The Right Meat
You should not just go to the store and pick up the first pack of ground beef you spot. In order to have an amazing burger, you need to have the right kind of meat. The right kind of meat relies on one thing: the beef to fat ratio.
Most of the flavor in meat comes from the seasoning and the fat, so if your burger doesn’t have enough fat, it’s not gonna taste the best. The goal is to secure some ground beef with a good mix, ideally some with 80 lean beef and then 20 percent fat. You can always look for or mix your own beef with a higher fat content if you would like.
Grilling a Burger
Grilling a burger can be a daunting task for some. It seems so simple, but it can be complicated. To start, take the meat out of the fridge.
The goal here is to keep the meat cold. This will stop the fat from binding to the lean meat. If it does this, the burger will likely turn out dry.
Once out of the fridge, season it how you’d like, quickly shape the beef into patties, and then put them right back in the fridge. When … Read the rest
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