Building Better Burgers: Beef and Beyond
June 06, 2011, By Peter Chianca 0 comments
You’re much more likely to find the man of the house in front of the grill than in front of the stove, mainly because the grill is much better at producing huge spires of flame, like you might see unfurl behind Bruce Willis in "Die Hard." But as cool as that fire may be, leave your beef patties untended in the middle of it and you’ll wind up with hockey pucks instead of the juicy hamburgers your guests would prefer.
To avoid that embarrassing scenario, follow some simple steps to ensure that your burgers are a delicacy, not a disaster.
A Clean Sweep
Bulletin: All that black stuff caked on your grill grate does not add to the fine, charbroiled flavor. But it could make you feel like you’re eating charcoal. Pick up a barbecue kit with a lengthy spatula, fork and tongs, and a sturdy tool to scrape the grill every time you use it, ideally after heating it up. Your grate will last longer, and your taste buds will thank you for it.
Surrender the Pink
There was a time when the best burgers were the ones with the strawberry-pink center. They were juicy, even if people spent the entire 1950s keeling over from E. coli poisoning. These days we’re better safe than sorry, so make sure to heat the patties to an internal temperature of 160 degrees (yes, you’ll need a meat thermometer; put it right next to your spatula).
And while it’s a controversial notion in the barbecue community, some backyard chefs prefer grilling their patties partially frozen. It keeps the inside from overcooking as the outside gets a nice charcoal brown.
Branch Out With Your Burgers
Plenty of grillers will tell you that beef is best, but that doesn’t mean you should rule out lamb, fish, chicken, turkey, buffalo…and for the health- or animal-conscious person in the house, the increasingly popular veggie burger. (They aren’t just for vegetarians anymore.) You can find an awe-inspiring collection of burger suggestions at allrecipes.com, including this veggie special.
