At the heart of every backyard grilling party is the staple, the hamburger. Most people make their burgers using beef and it is important to choose the right cut for one’s taste. When grilling remember that most of the fat will burn off, so while it is health conscious and wise to choose leaner cuts most of the time, for grilling this may not be the best option. The leaner cuts when grilled will tend to end up dry, so keep this in mind.
The fat that burns off during the cooking will also decrease the size of the burgers up to twenty five percent. Another thing to consider when making the perfect burger is the texture of the grind. Coarse grinds of hamburger stand up much better to the heat and the grill of the built in bbq than do the finer grinds. Finely ground meat becomes mushy and a bit soft, causing them to fall apart on, and fall through, the grill.
Adding spices and other ingredients to the patty is wonderful, however one thing that too, will cause the patties to fall apart on the grill is large chunks of onion or whole garlic cloves. So be certain to dice these ingredients up before adding them to the mix. There are other options for the choice of meat when it comes to grilling the perfect burger, as sausage, pork and ground lamb make wonderful grilled up meals.
Turkey is an option as well, but again it is softer and the texture may be hard for some outdoor chefs to work with. Dried bread crumbs in the mixture will serve to thicken up the patty, making it easier to work with, while adding a bit of flavor as well. Some flavors are better when mixed together, so try a bit of sausage with beef, or a bit of lamb.
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