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Burger basics: how to grill the perfect patty

Men's Fitness, May, 2005 by Christopher R. Mohr

Women don't mind if a guy stumbles around the kitchen. But they do expect their man to be the master of the backyard barbecue. To help you in that quest, we've pulled together the five most essential grilling skills every guy should know.

CHOOSE MODERATELY LEAN MEAT

The juiciest burgers are made with 80%-85% lean ground chuck. Since some fat cooks away while the meat is grilling, picking a much leaner cut can leave you with tough, hockey-puck-style patties.

PREHEAT YOUR GRILL

When meat is placed on a hot surface, a protective layer forms around it, sealing juices in. But if you allow your burger to warm up at the same rate as the grill, you'll lose those tenderizing juices forever. (Keep the meat away from direct flames, however--they will turn that outer meat layer into charcoal.)

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BE GENTLE

When forming a ground-beef patty, use just enough pressure when pushing the meat together to make it hold its shape. Overcompress the meat and it can end up tough when cooked. Also, remember to keep patties about an inch thick on the edges and slightly thinner at the core. That way, the burger's edges and center will end up getting done at approximately the same time.

DITCH THE THERMOMETER

You could check the temperature of your burger with a thermometer, like food-safety experts suggest--160 degrees at the core and the burger is done. Or you can use a handy rule of thumb--literally. Ben Benson, owner of Ben Benson's Steakhouse in Manhattan, says that most of the time you can judge the doneness of meat just by pressing on it. Apply your thumb firmly to the center of the patty, he says. If there's no give at all--if the meat feels like the tip of your nose--then it's well done. However, if the meat has a lot of give--like the chunk of skin between your thumb and forefinger--it's likely still rare at the center.

DON'T OVERCOOK

Meat keeps cooking for several minutes after you remove it from the grill, so you've got to remove it from the grill early in order to get that perfect level of doneness. And never press on a burger with a spatula to speed up the cooking process--you end up squeezing out flavorful juices.

Burger basics: how to grill the perfect patty

Men's Fitness, May, 2005 by Christopher R. Mohr

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