Making better burgers

Form perfect burger patties that don't fall apart every time with these steps
By The Chatelaine Test Kitchen
Making better burgers
Best burger tips

1. Use medium ground beef for moist flavourful burgers.
2. Don't use previously frozen meat: juices are lost when defrosted.
3. Handle meat as little as possible. The more you work it, the tougher it gets.
4. Gently shape, don't firmly press, into ¾-in.- (2-cm-) thick burgers.
5. Use your thumb to make a shallow depression in the centre of each burger to keep it from puffing up during cooking.
6. If making ahead, cover burgers with plastic wrap and refrigerate no more than a day.
7. Always oil grill before cooking burgers.
8. Cook over medium or medium-high with barbecue lid closed.
9. Don't abuse burgers by pressing with a spatula, pricking with a fork or turning frequently. Precious juices will be lost.
10. Always cook until well done, six to eight min. per side. An instant-read thermometer inserted in burger should read 160F (70C)

Try these burger stir-ins for added flavour
Stir any of these into the meat mixture:
- spoonful of Caesar or creamy Greek salad dressing
- chopped pickled jalapenos
- chopped sun-dried tomatoes
- dashes of teriyaki or hoisin sauce
- sprinkles of lemon-and-pepper seasoning
- grated lime, lemon or orange peel
- spoonful of black olive tapenade
- anchovy paste
- mashed roasted garlic
- sliced green onions
- dollop of sour cream yogurt
- pinches of curry powder or paste


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