Anatomy of a DELICIOUS BURGER

BY KRISTINA CASE

It’s grilling, backyard BBQ, outdoor-gathering season, and the star of the show in our opinion? THE BURGER.

The Perfect Burger Patty

RECIPE BY WWW.WHOLESOMEYUM.COM

1 lb ground beef
1 tbsp olive oil
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper

Place all ingredients in a large bowl. Work through using your hands until just combined, being careful not to overwork the meat.

Shape into 1/2 in. thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.

Preheat a grill or pan to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over and cook 2-3 minutes for medium, or until done as desired. Remove burgers from heat. Let the burgers rest for a few minutes before serving.

TIP: best beef or burgers is ground chuck at 80/20 fat content.

BEST CHEESES FOR BURGERS

American- literally an American classic

Brie- ooey, gooey and rich in flavor

Cheddar- we think a sharp is the way to go

Goat- bright and tangy flavor

Montery Jack- melts like a king

Pepper Jack- spicy zing

BOBBY FLAY’S BEST BURGER TIPS:

Flip only once • Press a divot into each patty with your thumb • Form patties gently with each patty 5 1/2 to 6 ounces of meat • Add a crunchy topping of some kind like potato chips, cole slaw, pickles-the sky’s the limit!

Click the links below for the best burger combos, toppings, and sauces!

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