One of the most popular foods to grill is the hamburger. They are easy to
prepare and easy to cook. Hamburgers are truly versatile thanks to the
different types of ground beef you can use, in addition to the spices and
ingredients mixed in. In addition, you can add other types of ground meat to
create new flavors such as pork sausage, turkey or lamb.
The tricky part to grilling a burger is finding a happy medium when it comes
to heat. The proper temperature for grilling burgers is up for a bit of
debate but most outdoor cooks agree you should grill your hamburgers at a
medium-high-to-high heat, flipping regularly to avoid charring. To ensure
your hamburger is cooked at the minimum to kill any germs, the internal
temperature should be at least 140 degrees for rare or 165 degrees for well
done. Seasoned grillers will start out their burgers over high heat and then
slowly move them to another part of the grill to continue cooking over
indirect heat.
Hamburger grilling recipes abound and the basis for a good one is the
coarseness of the ground meat. Finely ground meat tends to fall apart so if
you have this kind, you will have to add binding ingredients like a raw egg
along with seasoned breadcrumbs or rolled oats. The type of meat ground up is
another factor in creating a great tasting burger. If the meat is too lean,
the burger will end up drying out. However, if the meat has too much fat
content, the fat will cook off, leaving you with a cooked patty that could
end up being up to 50% smaller than what you started with!
To create a great tasting burger, choose a lean ground beef and mix in tiny
pieces of bacon or ground pork sausage, as their fat content will keep the
burger juicy. Add your favorite spices, mix the meat up and form into patties.
Create patties slightly larger than the size you want them to be, as the
beef fat will burn off, reducing the patty size. (When choosing meat with
higher fat content, make the patties almost twice the size of what you really
want.) You can baste your burgers with your favorite flavorful sauce about
two or three minutes before you pull them off the grill to enhance the taste.
There is no true right or wrong way to make your hamburger recipe. It is all
a matter of taste. When it comes to grilling though, keep in mind the texture
of the meat as well as the fat content and overall grill heat. Those three
factors can make or break a great tasting burger.
Joe Garcia
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