The Best Burgers
Use 80 to 90% lean meat for the juiciest burgers. That little bit of fat will make for a mouthwatering burger.
Use ground meat within 2 days of purchasing. Otherwise, rewrap the meat in freezer wrap and store up to 3 months.
Don’t let uncooked burgers sit out for more than 1 hour.
Don’t overmix ingredients into the meat.
Avoid compressing the meat when shaping the patties; this results in tough, dry burgers.
Let the grill rack get good and hot before adding burgers to prevent sticking.
Don’t flatten burgers with a spatula; you’ll lose all the good juices.
Cooked thoroughly doesn’t mean well-done. Make sure burgers are cooked completely, but not burnt.
Published 08/19/09
