Everyone has had a bad burger with that dry, tasteless meat and tough texture. With just a few tricks and tips, you'll be making the best burgers in town. Here's how:
Start with really good meat. I like using 80/20 ground chuck, which offers best flavor and a juicier hamburger that isn't too fatty. You could buy some chuck and ask the butcher to grind it for you for the freshest meat.
Don't handle the meat too much. Overhandling will make the burgers tough.
Add a tablespoon of water to the meat along with the seasonings when you mix them in. If you are adding a lot of ingredients to the meat, combine all of them first, then add the meat and mix just to blend.
Gently form the meat into patties about 3/4" thick. Place the patties on waxed paper and press slightly into the center of each with the bottom of a drinking glass. This will prevent curling.
Cook the burgers over medium coals that have an even gray ash covering.
Don't press down on the meat when the burgers are on the grill. That will just press out moisture and you'll end up with dry burgers.
Cook the meat to 160 degrees F. The temperature will rise to 165 degrees while you are adding the toppings.
In the last minute of cooking, place cheese on the burgers if using, and cover the grill to melt.
Be sure to place the cooked burgers on a clean platter; don't use the one that transported the raw meat. I even like to use a fresh spatula to remove them from the grill just to be extra safe.
While you are cooking your hamburgers on the grill, try not to flip them as much. Flipping them alot could make them fall apart, or let juices escape
My mom gave me some great tips to preparing the hamburgers, so they dont fall apart. The leaner the meat, the harder it is to keep them together. On that note, i've always tried to go with at least a 80/20 beef. Using an egg and bread crumbs have always helped me out. Another trick, is 10-15 minutes before grilling, put your burgers in the freezer, as it will help keep them together as well.
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