You know it isn’t really summer until you have sunk your teeth into a nice juicy burger! Here at Bite we pride ourselves on our mini burgers but sometimes you have to go bigger. Here are our tips for the perfect summertime grilled burger: - More fat = more flavor – 80/20 hamburger (80% lean, 20% fat) works great for a juicy, flavorful burger (and a lot of the extra fat will cook off)
- How big? Plan for 1/3 lb. of meat for each guest.
- Season the patties – Add good sea salt and freshly ground pepper before shaping into patties.
- Shape the patties – Make all patties the same thickness but do not overwork. Put a slight thumbprint on the top of each patty – this prevents the meat from balling up.
- Prevent sticking – Brush a little oil on each patty (not the grill) just prior to grilling.
- Only flip that burger once!
- Don't press the juices out – That's what gives it flavor.
- When is it done? The USDA recommends an internal temperature of 160°F – use a meat thermometer to be sure.
- Have perfectly melted cheese – Add a slice to the top of each burger while it's still on the grill. And switch your toppings up! Flavorful smoked gouda, caramelized onions, sautéed mushrooms, brie and feta are some of our favorites.
- Veggie-friendly option – Keep everyone happy at the barbecue by also offering Grilled Portobello Burgers.
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