Secret Ingredient Loaded Burgers
Have you ever taken a huge bite of a burger and been unable to stifle the urge to moan “mmmmmmmmm?” Well, chances are you have no idea what you’re about to get yourself into. Brace yourself, because in approximately 20 minutes after you bring your groceries upstairs, you’re going to have to mop up your floor. Why? Because your mind is about to be BLOWN.
Before we get into the nitty gritty with ingredients and prep, there are a few key burger grilling tips every man and independent lady needs to know (and one which I just learned that would have helped me here!). There’s always room for improvement. In no particular order except for #1:
- NEVER press down on your burgers when they are on the grill. NEVER! That sizzle may be satisfying, but you’re losing all the juices from your burger and creating a meat puck. I hope you like hockey.
- Use the right ground meat. Check the fat content of your meat - more fat = more flavor, but less healthy. But hey, that’s what the veggies on top are for, right? I try to use 85% lean beef as it’s a happy medium.
- Don’t be afraid to mix. Ever wonder why meatballs made from pork, veal, and beef taste amazing? Pork is really fatty. Remember what fat equals? Now you’re getting it.
- When making large burgers, give it a poke. See how my burger is rather round and tall? That’s generally a mistake (I obviously pulled it off because I’m the grillmaster) that happens when you use fattier meat. Your patty will tend to bubble like that and make it harder to cook through. After you form your patty, give a little poke in the center of the patty to give it a small indentation and keep your burgers flatter. Remember, for the love of all that is holy and char-broiled, don’t press on the burgers once they are grilling!
- Fresh toppings. Nuff Said.