The only recipes you need for the perfect burger on the grill every time.
The solution is to keep the meat cold and shape the patties as quickly as possible.
Leave the ground beef in the refrigerator until you’re ready to season it and form the patties.
Simply Recipes / Nick Evans
Then mix the ground beef just until it comes together and not a second more.
Form it into patties and put them back in the fridge until you are ready to grill.
The results are similar to what happens with a broken emulsion.
Simply Recipes / Nick Evans
Butno onewants a burger thats smaller than the bun.
This takes into account the inevitable shrinkage that happens during cooking.
Should You Dimple Your Patties?
Simply Recipes / Nick Evans
The goal of “dimpling” is to prevent the burger from puffing up in the center.
But does it really work?
I found that a thumbprint or tablespoon indentation prevented center puffing, but the burgers still shrank.
Simply Recipes / Nick Evans
Making a wide, shallow depression in the patty, however, worked like a charm.
Think of a salad plate rather than a donut.
Shape your patties so the outer 1/2-inch of the patty slightly taller than the middle.
Simply Recipes / Nick Evans
This creates a depression without overheating or overworking the ground beef.
You get a hotter, drier heat which gives you a better sear, Raichlan said.
Dont worryyou can still cook a great burger on a gas grill!
Simply Recipes / Nick Evans
Cooking burgers to other degrees of doneness should be done at the cook’s discretion.
it’s possible for you to also use Eliseshandy dandy finger-test guide.
Flip (Don’t Press!)
Simply Recipes / Nick Evans
Your Burgers
Once you put those patties on the grill, dont press them down.
Pressing forces the fat and flavor out of the burgers, which results in dry, bland patties.
However, feel free to frequently flip your burgers.
Simply Recipes / Nick Evans
When To Add the Cheese
Add cheese about 1 minute before the burger is finished cooking.
Some of my favorite flavors are Swiss, cheddar, and Havarti.
When To Toast the Buns
Im a toasted brioche bun kind of girl.
Simply Recipes / Nick Evans
Start toasting the buns when you have a minute left on the patties.
Don’t Forget To Rest Your Burgers
Resting isnt just for humans.
Let the burgers rest for a minute after they come off the grill.
Simply Recipes / Nick Evans
This allows time for the juices to redistribute throughout the burger, giving you a more flavorful experience.
Ultimately, the choice is yours.
As long as the patty is meaty and juicy, you cant go wrong.
Simply Recipes / Nick Evans
The patties should be 4 inches across and 1 inch thick at the edges before cooking.
I like hamburgers with a bit of a garlic kick.
Sprinkle the other ingredients evenly over top.
Simply Recipes / Nick Evans
Fold the meat over a few times to get everything incorporated.
This entire process should only take about 30 to 45 seconds.
Dont over handle the meat.
Simply Recipes / Nick Evans
Rather than forming the patties in your hand, form them on a tray.
This makes it easier to shape the patties without over-handling or warming the meat.
I like to use a cookie sheet lined with parchment paper, but any tray or platter will do.
On the tray, divide the meat into 6 equal parts (about 5 1/4 ounces each).
You want the outer 1/2 inch of the patty to be slightly taller than the inside.
Butter the insides of all the buns and set them near the grill.
Place patties on the grill over direct heat.
Do not press down on the patties at any time.
Remove burgers and buns from grill and transfer to a clean platter.
Let the burgers rest for 1 minute before serving.
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