Summer and a juicy grilled burger go together like peanut butter and jam… peas and carrots…or in this case, pepper jack and garlic aioli. And since it’s time to start gilling, here are The Organic Kitchen’s Secrets to Making a Fantastic Burger!
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There are common mistakes made when making a burger that can take your burger from fabulous to dry and flavorless in no time. So read, learn and apply these tips and your next BBQ will be the talk of the town…for good reasons;)

 

The Meat:

Don’t go for lean when it comes to a burger. Lean ground beef makes for a dry, flavorless burger. Keep it 80/20. Yup, 20% fat that is what I’m talking about! Don’t be putting your hands all over it either. Just take a portion of ground beef and form it into a patty with as little handling as possible. Over handling makes a burger less tender. If you can, use grass fed beef. Better for you, better for the planet.

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Size matters:

Make the patty a half inch wider than your bun. Otherwise when the burger shrinks on the grill it will appear miniscule, even with toppings. Six ounces of meat made about 3/4 of an inch thick should be just about perfect! Make sure the patty is flat so toppings will stay put.

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