Burgers, Anyone? Make a better burger.

 

 

Burgers: they're the all-American meal. If you've ever tried to chew your way through a lousy, burger, though, you know there are a few tricks that will help you win every time.

 

Without a doubt, the essential ingredient is high-quality meat. Brookshire's ground beef is top-of-the-line, cut and ground with care to detail and safety. While there are several ranges of fat-to-meat ratios, you may be surprised to learn that super-lean ground beef isn't necessarily the best choice.

 

Too lean of a burger can be tough; most butchers feel that ground chuck is the best plan; it has a bit of fat to keep the meat moist, but not so much that you have greasiness to contend with.

Here are some other tips for delicious, moist burgers:

• Start with fresh, not frozen, ground meat.
• Blend in seasonings, including garlic, basil or onion. Over-salting may result in tough patties because salt dries out the meat.
• Make a small indentation in the middle of the patty. Press the center with your fingers when making the patty. This helps prevent breaking during cooking.
• Don't mash the patty when cooking. This squeezes out the juiciness, not the grease.

Published 02/08/08