The Secrets to Making Your Burger a Cookout Favorite.

 

Everyone loves a good cookout, with sunshine, music, and the sizzle of the grill all making the most memorable of days. Hamburgers are typically the most anticipated, and most served dish at these events, so learn from these simple tips on how to make them the best:

The Meat is the Key

While leaner patties will retain their shape as they cook, the most flavorful patties have more fat content, and make for the juiciest bites.

‘Tis the Season

While an unseasoned burger can sometimes taste bland, too much can ruin the patty, so if you’re using quality meat, then all you’ll really need is salt and pepper to fill in the flavor, but if you’re going for quantity, try throwing on a spice you’re comfortable with for your own MasterChef touch. If you’re going to use salt however, be sure to throw it on only when you’re about to put it on the grill.

Bacon.

Bacon is one of the most popular meats in America, and can instantly elevate your burgers to a new level of deliciousness, so be sure to grab a pack to accommodate those who want a little bit of pork on their patty.

Toast the Buns

Dry buns can often leave the sandwich slightly soggy as the burger juice, and condiments soak into them, so try throwing them onto the grill for a few seconds to gain the right level of crisp that keeps it firm once you throw everything together.

Work the Patty, Don’t Sculpt It.

Although you may have that feeling that you should always be working, and flipping the hamburger while helming the grill, give it time to cook after it’s been shaped to the thickness you want. Also, make a small indent into the meat to prevent it from swelling, and to keep it locked in the perfect patty shape.

Cook Thoroughly, But Don’t Burn

While many cooks feel pressure to make sure they grill out all the pink, they can often leave the meat on for too long, which leads to burnt burgers. To cook the patties thoroughly without turning them into hardened hockey pucks, we recommend you use a meat thermometer to make sure the meat has an internal temperature of 160 degrees.

Don’t Press

Lastly, resist the urge to press the patties, it will squeeze out all of the juices that gives the best hamburgers their flavor.