Here are some tips to grill the perfect burger. Because it's not a good BBQ without them!
We love to have friends over to BBQ. Unfortunately the summer gets a little hectic and we have not had as many BBQ's as we would like to. That's ok because fall is right around the corner and it is a perfect time to grill. What is better than grilling a burger outside while having a beer then going inside to watch football? That's a way to get the boys to your yard, right? Forget about the milkshakes here.
Well, I have a new favorite burger. I used to buy ground beef and shape the burgers myself but there is no need to do that any longer. Now I buy a package of Schweid and Sons burgers and no longer get crumbles of ground beef on my hands. They sell several different types of burgers and whether you want a grass fed burger, a brisket burger or any of their other choices, you will be satisfied. I personally love the one percenter which is nothing but USDA Prime Certified Angus beef chuck. I recently met the folks from the Certified Angus Beef brand at the Food and Wine Conference in Orlando and got plenty of beef tips from them. The brand is outstanding and I love burgers made with their beef.
So it seems like cooking a burger is easy right? It's not difficult but keep these tips in mind and you will grill the perfect burger:
- Meat that is 80 percent lean and 20 percent fat make for the juiciest burgers.
- Season the burgers with salt and pepper right before you cook them. Or use a good seasoning like my favorite Homemade Beef Seasoning.
- If you are cooking a burger inside, cast iron pans make great burgers. I prefer the outside grill so that is how I cook mine.
- Start with a clean well oiled grill.
- Use high heat and cook them fast. Leave the lid open and only turn them once. I usually grill my burgers for a maximum of 10 minutes but it also depends on how thick your burger is.
- Never flatten the meat. Be gentle so that the juices stay in the burger.
- Use high quality buns and cheese. Don't ruin that great cooked burger by not using the right ingredients!
- Do not overcook! Of course, unless someone loves a well done dried out burger.
- Internal recommended safe temperature of ground beef is 160 degrees. I find that if I use 80/20 percent meat, it will still be juicy.
Now let's make sure we have the right sides if you are cooking up some burgers. Here are some of my favorites:
The one thing I never forget on my burger is the cheese. I like plenty of toppings but if I could only have one, cheese would be it. What do you like on your burgers?
***For full disclosure, Schweid and Sons sent me several packages of burgers to try. All opinions, as usual, are my own.