Making a Better Burger
Summer is grilling time, and grilling time means lots of juicy burgers! Here are tips for making yours the best ever:
*Burgers need a little fat to stay juicy. Try for 80 to 90% lean meat.
*Ground meat stays refrigerated for 2 to 3 days safely.
*Always wash surfaces, hands and utensils that come into contact with raw meat. Don’t allow uncooked burgers to stand at room temperate more than1 hour.
*Don’t over mix when combining meat with other ingredients—this creates dry, tough burgers.
*Prevent sticking by making sure the grill is plenty hot before putting the burgers on. And spray the burger sides with nonstick spray before placing on the grill.
*Never flatten burgers as they cook. This squeezes out juices.
*Use a long-handled spatula with a heatproof handle to flip patties.
*Health experts recommend a well-done burger as the only safe burger.
Published 05/13/10
