Once a burger is done properly, you will know it, the smoky, char-grilled exterior and the juice inside, altogether just contained within a chewy, toasty roll. That's what a hamburger is all about!
Beware of mixing to much, use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
Leave the beef mixture (or patties) in the refrigerator for some hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you've patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.
Here's one common ingredient to leave out. Wait on the salt! Don't combine it into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with bone-dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.
Obtain the Greatest Taste
Beef having the greater body fat content is going to be juicier, however it will reduce much whenever it is cooked. Should you purchase it from a grocery store or perhaps a butchers who grinds their very own meat, select coarsely floor meat with regard to juicier hamburgers, for a extra taste.
Include recipes only you love to have in your own hamburger mix. Here are some flavor recommendations: