Sometimes the company is good and the beer starts flowing and you actually can screw up a burger on the grill. Here's how you can improve.
1. Not Buying Enough Meat. Some people underestimate how much they need for a good-sized burger. For the record, 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 you don't need to stand there for five minutes forming and re-forming a burger patty. Just do it once , 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. To make sure you DON'T do it, 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.
One trick to make sure you don't end up with a hamburger BALL is to make a gentle indentation in the middle of the raw patty with your finger. That leaves room for it to puff up in the middle, and it should come out nice and flat.
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. Yes
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