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PUBLISHED: 9:48 AM on Wednesday, June 8, 2005
• The experts at the Beef & Veal Culinary Center recommend using 80% lean ground beef (which has an 80/20 lean-fat ratio) or ground chuck for the juiciest burgers.

• For the best results, mix and shape patties gently but thoroughly. Use 1-1/2 pounds of ground beef to make 4 (3/4-inch thick) patties.

• Cook burgers over medium heat (coals or gas), turning occasionally. Turn burgers with a spatula; do not flatten or press during cooking.

• Cook burgers to medium doneness (160?F) or until centers are no longer pink and juices show no pink color. Use an instant-read thermometer inserted horizontally into the burger to check the temperature.

• For more burger recipes and grilling tips, visit www.BeefItsWhatsForDinner.com.


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