The perfect burger is the one that is smoky and char-grilled on the outside and juicy on the inside with a toasty, chewy bun. You can surely level up your weekend with good vibes and delicious grilled burgers from Nebraska Star Beef.
Below, we have listed a few tips to grill a perfect burger!
- Starting with the proper beef: The cut and quality of the beef will significantly impact the texture and the flavor of the final grilled burger. You can use ground chuck. It will make your burger more juicy and tender. Nebraska Star Beef has the best options to choose from!
- Be careful not to over-season: Make sure you do not season the burgers before making patties; otherwise, it will make the burger tough and dry. You should liberally season the patties using salt and pepper just before grilling them. Do not go overboard with the seasonings to avoid overpowering the delicious taste of the beef. Ideally, you should use the best season rubs from Nebraska Star Beef to enjoy the perfect grilled burger.
- Do not mix the meat too much: Do not mix the meat too much. Overworking the meat will result in a tougher texture. Remember, the less you handle the meat, the better. Mix it enough to form the patties and no more.
- Aim for the ideal thickness: Make sure the patties are of the right size; ideally, it should be ½ – ¾ inch. If it is thicker than this size, the outer part will start to burn and ruin the flavor. A ½ – ¾ inch patty will give the perfect caramelized exterior crust and a juicy interior.
- Cook on a clean grill: The worst thing you can do is cook on a grill that is not clean. Cooking on a dirty, greasy grill will lead to uneven cooking and over-charring of the meat.
- Keep the grill at the right temperature: Keep the grill temperature at medium-low to medium heat, usually between 350 and 400 degrees Fahrenheit. A temperature higher than that can result in the burning of the outer part.
- Serve the burgers immediately: Do not let the burgers sit for too long after they have come off the grill.
About Nebraska Star Beef
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