- A juicy burger is not diet food. Use ground beef that is at least 20% fat.
- Moisten. Add a tablespoon (15ml) of ice-cold water or stock per pound (500g) of ground meat. Or rub both sides of the patty with cold water before grilling.
- Binders such as egg or bread crumbs are not recommended. If you are nervous, one egg per pound (500g) is the limit.
- Gently press the meat into ¾ – inch (2cm) thick patties. Dampen your hands so the meat doesn’t stick.
- Help the burgers hold their shape. Refrigerate patties while the barbecue is preheating. Better, put the patties in the freezer for 15 minutes. Add on some cooking time.
- Professional barbecue circuit cooks like to create a crust called a “bark” on burgers. To create a crust, coat the patties with a paste made of mustard and barbecue rub. Then spray on oil to prevent sticking.
- Push an indent into the center of each patty with your thumb or the base of a juice glass. Burgers swell up in the middle while cooking.
- For taster grilling, use a skewer to create a hole about ¼ inch (0.5cm) in diameter through the center of a burger. The hole will close up.
- Cook at medium heat with the lid closed.
- Do not turn a burger before it’s time. Otherwise, it will crumble.
- Quit the constant flipping and pressing with the spatula. It squeezes out the juices. Turn the burger off just once.
- To add cheese, place a slice on each patty at the last minute of cooking. Close the cover to melt it.
