Burger Blunders

Summer grilling is here!! What better way to celebrate... Clean off the grill and cook an awesome burger! DON'T make these mistakes when grilling one of these summer-time favorites:

  • DON'T go for expensive meat: What really matters is that you use a cut with a nice amount of fat. A nice amount of at least 15 percent to 20 percent fat will make for a juicier patty.
  • DON'T go crazy with seasoning: When you’re working with high-quality meat, sautéed onions mixed into the patties just aren’t necessary—and that goes double for raw onions. Other things to leave behind: egg, bread crumbs, cumin, garlic powder, taco seasoning, etc.
  • DON'T pack it in: Think gentle when forming your burgers; now is definitely not the time to be heavy-handed. Really packing them in will make for a dense, heavy, hockey puck of a burger.
  • DON'T skimp on the bun: First up is the size of your buns: There’s nothing worse than taking your first bite and realizing it’s all bread, no meat. To remedy that, make sure your burger is 6 to 8 ounces, and that it’s wide enough to reach the outer edges of the bun.
  • DON'T bother it: Only touch it three times once it hits the grill: Rotate it 180 degrees, flip it, then rotate it once more. If it’s a medium-doneness you’re aiming for, plan on cooking the burger about 4 minutes per side.

(More at Yahoo! Food)

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