YES, YOU CAN LEARN HOW TO MIX, SHAPE, AND FLIP BURGERS JUST RIGHT! ONCE YOU MASTER THE TECHNIQUE, CUSTOMIZE WITH TOPPINGS, SAUCES, AND SEASONINGS.
BURGERS
Ingredients
- 1½ lb. 85%-lean ground beef
- ½ tsp. salt
- ¼ tsp. black pepper
- 4 hamburger buns or rolls split and toasted
- Desired toppings condiments, and/or Bacon Aïoli (optional)
Instructions
- 1. In a large bowl combine meat, salt, and pepper; mix well. Shape into four ¾-inch-thick patties (tip, opposite).
- 2. Grill burgers, covered, directly over medium heat 14 to 18 minutes or until done (160°F to 165°F), turning once halfway through cooking. Serve in toasted buns with desired toppings. Makes 4 burgers.
- SKILLET BURGERS Shape patties as directed. Lightly coat a 10-inch heavy skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add patties; reduce heat to medium. Cook, uncovered, 12 to 15 minutes or until done (160°F), turning once halfway through cooking.
- EACH BURGER 463 cal., 25 g fat (9 g sat. fat), 113 mg chol., 615 mg sodium, 22 g carb., 1 g fiber, 3 g sugars, 36 g pro.
BACON AÏOLI Prepare Roasted Garlic ; mash softened cloves. In a 10-inch skillet cook and stir 8 slices thick-sliced bacon, chopped, over medium-high heat about 7 minutes or until crisp; drain bacon on paper towels.
In a bowl stir together 1 cup mayonnaise, mashed garlic, and bacon.
For the juiciest burgers, use 85%-lean (15%-fat) ground beef rather than a leaner mix of beef.
Much of the fat drips away during cooking but leaves behind moisture and flavor. Extra-lean beef results in dry burgers.
When mixing, work the burger mixture as little as possible (overworking causes tough burgers).
To divide the meat into even patties, first gently pat the meat into a square, then cut into fourths. Roll each square into a ball.
LET IT BE
When cooking burgers, resist the urge to press them with a spatula. Pressing does one thing only: squeezes out juices.
To keep your burgers moist, you want those juices on the inside.
