5 Burger Mistakes Weekend Grillers Make And How To Avoid Them

5 Burger Mistakes Weekend Grillers Make And How To Avoid Them

by Mark Hester

If you are like me, Summer isn't Summer until you smell hamburgers grilling on a warm afternoon. And while many good things in life are difficult to create, these wonderful little Summer treats are quite easy to make. Grab a pound of ground chuck from the grocery or butcher's and a pack of buns, pull off a few handfuls and form the patties, slap them on a grill and and wrap a bun around them and you are in high clover. However, even though they are super-easy, they are also super-easy to mess up. Be sure to avoid these 5 common burger mistakes.

The best thing -- These are super easy, too.

The Top 5 Mistakes Grillers Make With Burgers and How to Avoid Them

These are listed in "purchase" to "enjoy" order of the burger making process.

Mistake #1. Buying Inferior Meat

Simple solution to this one. Skip the "who-knows-what's-in-there" package of ground meat and pick up the ground chuck instead. Better yet, pick out a nice piece of chuck or even steak and ask your butcher to grind it for you. That way you are 100% sure of what is in your burger.

Mistake #2. Choosing Meat That is Too Lean

We all want to eat healthier and consume less fat -- But this is NOT the place to do it. Meat that is too lean will produce dry and tough burgers. Look for meat with 15 to 20% fat -- or, as they like to say on the label, 80 to 85% lean meat.

Mistake #3. Working the Raw Patties Too Much

The perfectly packed burger should be loose. This creates a very juicy burger. Working the meat too much while you are forming the raw patties into burger will result in dry and hard results.

Mistake #4. Playing With the Burgers Too Much on the Grill

Turn the burgers ONE time. Period. Cook the first side -- Flip it -- Cook the second side. Done. Enjoy.

Mistake #5. The Absolute Worst and Most Common Mistake of Them All -- Pressing Down on the Burgers While They are Grilling

Here's an idea -- if you like dry, tough burgers, go ahead and press you spatula down on them while they are grilling . That will press out all the juice -- what we like to call "flavor" -- and you'll be left with your perfect dry, tough burger.

Just don't do it. Don't. Ever.

About the Author:

If you have a BroilMaster Gas Grill and you want to keep it working in tip top condition, visit our new site BroilMaster InfraRed Grill Parts for information on the best deals and sources for all the parts and accessories you need. Visit http://broilmastergrillparts.org