Memorial Day is underway for our neighbours to the south, and grilling season is upon us in Ontario (except for this week which has been unseasonably cool.) I thought I would share a couple of tips for making great burgers, as well as an infographic I found on how to test the doneness of steak. Enjoy your weekend!
And from Chatelaine Magazine:
Straight from our kitchen to yours are our best-ever burger tips! This weekend, your burgers will be perfectly cooked and packed with all the toppings they can handle thanks to these grilling and assembly tips:
1. Start with medium ground beef (instead of lean or extra-lean). It has a lot more flavour, and most of the fat drips away while it’s cooking.
2. Mix the meat with your hands (instead of using utensils). This will ensure you don’t over-mix the meat, and it creates a nice texture.
3. To make patties take a handful of ground beef and shape it into a ball, then flatten it out. Don’t make the patties too thick — half an inch to an inch thick is the perfect size.
4. Prevent burgers from puffing up into balls by taking your thumb and making a little indent in the middle of each patty.
5. The grill should be hot before you add the patties — this will ensure they don’t stick, and they’ll achieve that caramelized exterior.
6. Don’t flip them too many times. And never, ever press down on the patties with your spatula (that will make all the flavour escape).
7. Use grated cheese instead of sliced for extra oomph. (We like using smoked cheddar.)
8. Hollow out the lid of your bun to make room for more toppings. (Our fresh Italian burger has seven in total.)
9. Try new condiments and toppings. Our favourite condiment is sriracha mayo — just stir some of the hot sauce into mayo and slather it on.
Test your skills out with our best-ever burger recipe.