Summertime is synonymous with outdoor picnics, evening parties, afternoon barbecues, and brunch buffets. Popularly on the menu during summer months is the beloved hamburger. While the basic recipe for a hamburger or cheeseburger is simple, there are some techniques and suggestions that can take your hamburger recipe to the next level. Let’s examine some top tips for a delicious, juicy summer burger.
Basic Hamburger Recipe (Serves 4)
Ingredients:
- 1 large organic egg*
- 1 lb. high-quality ground beef (80/20 chuck is recommended)
- ½ cup fine Italian-style dry breadcrumbs
- Kosher salt (to taste)
- Ground black pepper (to taste)
*The egg is optional, but it is recommended to bind the meat.
Directions:
Preheat a clean outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, in a medium-sized bowl, whisk the egg. Add the ground beef and breadcrumbs, mixing gently with your hands until it is blended. Form into four even sized ¾ inch patties, but do not overhandle the meat. Put a slight indentation in the center of each hamburger patty. Just before placing the meat on the grill, generously salt and pepper the outside of the patties. Place the hamburger patties on the preheated grill. Cook for about 4 to 5 minutes per side for well-done, or until desired doneness. Use a meat thermometer to ensure each burger is cooked properly. (Note that the USDA recommends cooking ground beef to a well-done internal temperature of 160˚F.)
Click here for instructions on how to check a burger’s internal temperature using a meat thermometer.
Top Tips:
- Whenever possible, go with high-quality grass-fed meat to deliver the best flavor. 80/20 chuck is ideal for hamburgers (80% lean meat and 20% fat). Note that the leaner the beef, the less juicy the burgers.
- Don’t be afraid to experiment with your burger recipe by adding tasty ingredients such as steak or other seasonings, or a bit of Worcestershire sauce to amp it up!
- When forming the burgers, do not pack them too tightly. Instead, gently and lightly form them.
- Burgers tend to puff up in the middle. Placing a slight indentation in the center of the burger will help prevent an undesirable bulge.
- The thickness of the burger and the desired doneness will ultimately influence how long a burger should be on the grill.
- Don’t mess around by pressing down on the burger while it’s being grilled. Squeezing the juice out only serves to dry out the meat.
- Use high-quality buns that not only taste great but are also big enough to support the burger and toppings.
- When serving, as suggested by All Recipes, “Try an upside-down burger.” This means putting the grilled burger into a bun, flipping it upside down, and letting the juice run down into it.
- Offer an abundance of great toppings such as lettuce and tomato, grilled mushrooms or onions, cheese, crispy bacon, ketchup, mustard, or mayonnaise – or even pineapple!
