Happy Memorial Day Weekend! Over half of Americans are going to BBQ’s this weekend and the most popular food that is being served is burgers. By no means am I a grill master, and I learned today that I’m making more mistakes than I thought when it comes to grilling. According to National Today and Huff Post, These are five grilling mistakes we are making while grilling.
- Your meat choice is ber important! These experts say that if you use hamburgers with an 80/20 ratio, you are setting yourself up for success. They say that you do need the fat on the burger to help give it flavor! This also gives them enough facts to create some moisture, so the burgers are juicy.
- Chilling your meat will help prevent overworking in the seasoning process. Some grill experts say you should get a pool ball-sized chunk of meat in your hands and gently flatten it out. This will ensure it will cook correctly.
- Sometimes we make our burgers too big. That’s why they don’t cook correctly. Experts are recommending if you are using a grill you use about 6 to 8 ounces of beef. If you are cooking them on a griddle four ounces are what you are shooting for. The meat will shrink down a size as it cooks, but if you used the 80/20 meat, there’ll be enough fat to keep them moist.
- This is the mistake I’ve been making for years! You aren’t supposed to season your meat before they are in patty form. Mixing the seasoning into the meat sucks out the moisture. That is why your meat buns and isn’t very flavorful. If you season after they are patties, then it will help keep the moisture in the burger.
- Only flip your meat once. The more you flip it, the more it is impacting the cooking of the burger. They say if you let one side cook, flip it then let the other side cook. You’ll be fine. Moving it around also impacts the heat that is going into the burgers as well.
I know I’ve been making so many of these mistakes my whole life. From now on, I’ll make the changes so I can have the best burgers on the planet!
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