The Perfect Burger
Ground beef chuck with at least 20 percent fat produces the juiciest burgers. When making the patties, don't overwork the meat; that way, the burgers will stay nice and moist. Pat gently -- never squeeze or compress the beef.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2007
- 1 1/2 pounds ground beef chuck (80 percent lean)
- Vegetable oil, for grates
- Coarse salt and ground pepper
- 4 hamburger buns, split and lightly grilled, or toasted
- Lettuce, tomato, or other toppings, as desired
Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.