Juicy Burger Secrets
For most of my life I made a pretty lame burger. I was a spatula flattener (gasp). BTW, never to that it squeezes out all the juices.
2 lbs of 80-85% lean ground beef (I prefer grass fed). Don't skimp out on the fat!! Fat = flavor
When making patties, if it's really hot outside, run your hands under cold water. Work the meat as little as possible when forming six 1" patties. Chill in the fridge from 1 up to 6 hours before cooking.
Preheat grill to high (400F) for 15 minutes. Place patties on grill and stick your thumb in each one to keep the patty from turning into a balloon.
Cook on grill for 2-3 minutes and then flip - flip only once - no matter how well cooked you like your burgers. Target temp according to the USDA is 160F. They will continue to cook after taking them off the grill, so you can take them off a couple of degrees early. Let burgers rest for approximately 5 minutes before serving.
I started using an IR kitchen thermometer this year and it has upped my game. I check my temperatures too often, so this way I am not puncturing the meat and draining all the juices.
If you're putting cheese on your burger, the goal is to put it on 2 minutes before the burger is done. This may take some practice...
Don't forget that burgers on the grill go great with the Moxie Syrah!
How did the recipe turn out? Let me know at @rj_wines or post a photo at #rjwines