How to make a better burger
* Choose beef that's not too lean
(15 to 20 percent fat is ideal)
* Handle the meat as little as possible.
* Excess kneading bruises the meat.
* Ground chuck and sirloin make the most
flavorful burgers.
* Keep it simple - I like to make burgers
w/ beef and that's it.
* Place the seasonings and condiments
(onions, tomatoes, relish, mustard, etc.)
n the buns, not in the meat.
* Cook the burgers through. With today's rampant
bacterial contamination, you can't be too safe.
* Use a meat thermometer to test for doneness.
Insert it through the side of the burger.
The internal temperature should be at least 160 degrees F.
* To keep well done burgers juicy, fold a piece of herb
butter into the center of the burger.
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