The Perfect Original Burger
We use 80/20 ground chuck so the burger is plenty juicy. Leaner ground beef/sirloin can dry out easily when grilled.
- Preheat your grill for high heat and lightly oil the grate.
- In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
- Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Tired of dry burgers? Try folding an ice cube into the middle of the patty for a juicy, melt-in-your-mouth burger.
Dimple Your Burgers. Meat tends to puff up when cooked at temperatures over 140 degrees. Simply make an indentation in the center of your burger to prevent flying-saucer shaped patties.
Give it a Rest. Let your meat patties “rest” and cool so they retain their juiciness. When you let meat rest water pressure drops, fibers relax, and the juices stay inside even after biting or cutting in.
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