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How To Avoid The 5 Most Common Mistakes Weekend Grillers Make When Grilling Hamburgers |
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Written by Mark Hester
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If you are like me, Summer isn't quite Summer until you smell those first hamburgers grilling on a warm afternoon. The best thing is, like all good lazy Summer food, these little packets of flavor super-easy to make. Grab a pound of ground chuck and a bag of buns, fire up the grill and in no time you are enjoying a true taste of the season. But, even though they are super-easy to make you can mess them up just as easily. Be sure to avoid these 5 common burger mistakes weekend grillers make.
by MarkHester
If you are like me, Summer isn't quite Summer until you smell those first hamburgers grilling on a warm afternoon. The best thing is, like all good lazy Summer food, these little packets of flavor super-easy to make. Grab a pound of ground chuck and a bag of buns, fire up the grill and in no time you are enjoying a true taste of the season. But, even though they are super-easy to make you can mess them up just as easily. Be sure to avoid these 5 common burger mistakes weekend grillers make.
The best thing -- These are super easy, too.
The Top 5 Mistakes Grillers Make With Burgers and How to Avoid Them
These are listed in "purchase" to "enjoy" order of the burger making process.
Mistake #1. Buying Inferior Quality Meat
Simple solution to this one -- Skip the pre-packaged "who-knows-what's-in-there" ground meat in the display case and head for the ground chuck instead. Or even better, choose a good looking piece of chuck -- or even steak, if your wallet can swing it -- and let your butcher grind it up for you while you wait. This is the best way to be 100% sure that you have top quality meat for your superior burger..
Mistake #2. Choosing Meat That is Too Lean
I know that we all want -- and need -- to eat healthier and less fat. But trust me when I tell you -- This is NOT the right place to do it. Meat that doesn't have enough fat ground with it will produce dry, tough burgers. Look for meat with at least 15 to 20% fat content -- or, as many producers like to say on the the label, 80 to 85% lean meat.
Mistake #3. Playing with the Patties Too Much
The perfectly packed burger should be loose. This creates a very juicy burger. Working the meat too much while you are forming the raw patties into burger will result in dry and hard results.
Mistake #4. Flipping the Burgers Too Often on the Grill
You should turn the burgers ONE time. Cook the first side -- Flip -- Cook the second side.
Mistake #5. The Absolute Worst and Most Common Mistake of Them All -- Smashing Down the Burgers While They are on the Grill
Do this ONLY if you like dry, tough burgers. What do you think is running out when you press down? That's your flavor.
Just don't do it.
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