While experts argue whether homemade burgers are good or bad, one thing is certain: they are incredibly tasty. And why buy a grill at all, if you do not allow yourself to eat a burger made with your own hands at least a couple of times a month: with a juicy cutlet, with fresh vegetables and pickled cucumber, with a crispy bun?
- The classic version of the burgers uses a thin ground beef patty. But do not buy ready-made minced meat in the store: you will never know what part it was made from, let alone how dubious its freshness will be. You need to grind minced meat for grilled burgers yourself!
- Choose meat with fat, such as rump or sirloin. The share of fat in cutlets should be 15-20 percent, then the burgers on the grill at home will be fragrant and juicy.
- Until the very last moment, the meat must be kept in the refrigerator, and then cranked on the largest grinding mode. The less you disturb the structure of the minced meat, the juicier the burgers will be.
- In the minced meat for the classic burger, there are practically no onions, herbs, or garlic. Only salt and pepper. And if you need to add freshly ground black pepper to the minced meat even before you start sculpting the cutlets, then you need to salt it strictly last. Also, you don’t need to add eggs, bread, or bread crumbs to the minced meat – otherwise, it will no longer be a burger.
- You need to sculpt the grilled burger patties with your hands moistened with cold water – so the minced meat will less stick to your hands. In addition, when cooking cutlets, you need to make sure that they are thin and well-done and also fit the size of the bun. Shape the tortillas as gently as possible, and remember to make a small indentation in the center so that the homemade grilled burger stays flat and doesn’t turn into a large meatball.
- They should remain cold until the burgers touch the grill, so after sculpting, put the patties in the refrigerator for at least 15 minutes.
- The coals should not be too hot. If you can bring your hand to the coals and hold for 6-8 seconds, it’s time to put the patties on the grill.
- Try not to crush the burgers with a spatula during frying and do not let the precious juice leak out.
- Depending on the thickness or size of the burger, it usually takes about 10 to 15 minutes to cook. The simplest test of readiness is to pick the cutlet with a fork or knife to assess the color of its insides (pink flesh without blood is medium roast).
