Check out our blog from the KBAY studio in San Jose!
Sam and Lissa's Blog 6-7
by Lissa Kreisler,posted Jun 7 2013 9:43AM
Here we go…it’s a weekend. Too hot to cook inside. So you’ll fire up the BBQ!!!
And the list you’ve been waiting for….the 7 most common burger mistakes
1. Not Buying Enough Meat. For a good sized burger, it's six ounces. Then you multiply that by how many burgers you plan to make.
So if you're making four burgers, that means one-and-a-half pounds of meat. If you want 12 burgers, it's four-and-a-half pounds.
2. Buying Hamburger That's Too Lean. Most people tend to like burgers that are 80% lean and 20% fat. Any lower than that, and they won't have enough flavor.
3. Over-Handling the Meat. The more you handle it and mash it together, the less tender it is. SO make your burger patty. . . don't pack it too tightly . . . then season it and throw it on the grill.
4. Buying Big Buns, but Making Tiny Burgers. Meaning they don't match up, so you're left with a ball of meat in the middle of way too much bun.
Shape the burger patties so they're about one inch wider in diameter than the hamburger buns are. That allows room for them to shrink while they cook. And as for thickness, don't go above three-quarters of an inch.
5. Pressing the Patties with a Spatula While They Cook. All it does is drain the juices and dry it out, which means less taste.
6. Adding the Cheese Too Soon. There's no reason to add it until the very end . . . about two minutes before you want to pull the burgers off. Any earlier than that, and you'll end up with liquid cheese all over the grill.
7. Shutting the Lid to Speed Things Up. Burgers should only take about 10 minutes anyway. Four minutes per side, then you flip it one more time, add cheese, and wait two more minutes.