Burger Grilling Mistakes
We all love a grilled burger. I considered myself an expert until I found this article with some new tips. I have listed some common mistakes for you (some tips from Buzzfeed and some from experience.)
Here are the most common mistakes people make while cooking burgers.
- Not buying the proper amount of meat. It takes six ounces per burger.
- buying meat that is too lean. You need some fat for flavor and to keep your burgers juicy. The droppings onto the coals also create a lot of smoke and that flavors your burgers. Don't go any higher than 80% lean.
- Over-handling the meat (seriously.) The more you handle the meat the tougher it becomes.
- Buying big buns and making tiny hamburgers. Where's the beef?
- Not letting all of the lighter fluid burn off and cooking to early. Let the coals light until there is no black visible. No one likes charcoal lighter flavored burgers.
- Not completely cleaning the grill. Nobody wants to take a bite of their burger and crunch down on a piece of burned chicken from last weeks bar-b-que.
- Pressing the patties with a spatula. You are just mushing all of the juice out of your burger. STOP!
- Shutting the lid to speed things up. This may help speed up the process a little but usually results in un-even cooking (unless you are using a Weber Kettle Grill.) Burgers should cook four minutes on each side ... then flip once more, add the cheese and cook for two minutes.
- Washing off a burger that dropped on the coals or ground. Don't be the guy serving crunchy burgers.