Are you ready to grill this weekend?
Here are some great tips to make sure you grill the best burgers this weekend (courtesy of allecipes.com).
Get the Best Flavor
Meat with a higher fat content will be juicier but will also shrink more when it cooks. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture.
Save the Salt
Here’s one common ingredient to leave out. Wait on the salt! Don’t combine it into the mixture, especially if you’re not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with bone-dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.
Don’t Mix Too Much
Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
Let the Flavors Mingle
Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you’ve patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.
Form a Good Patty
Don’t form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.
And it’s hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices.
Pineapple Teriyaki Burgers
Ingredients (credit: Yummly.com)
- 1 1/2 lb lean ground beef
- 1 packet onion soup mix (beefy onion soup mix recommended: Lipton)
- 2 tbsp ginger (teriyaki marinade mix recommended: McCormick grill mates)
- 8 oz pineapple (rings drained juice reserved)
- black pepper
- 1/3 cup mayonnaise
- 1 tbsp wasabi paste
- 1 tbsp soy sauce
- 4 burger buns (grain)
- lettuce (tomato onion)
- Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
- In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
- Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
- Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
- Mix together mayonnaise, wasabi, and soy sauce.
- Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.
Wine Pairings: Tempranillo or Merlot
hellovFor more wine that pairs with your favorite burgers (onions, mushrooms, ketchup, etc.), please visit www.HelloVino.com