Get ready for grilling season by perfecting your burger game this Memorial Day weekend. Follow our cooking tips for a tender and flavorful burger that will impress your guests.

Brie Burger, Mandi Wright-Detroit Free Press
Original post of Detroit Free Press
Are you firing up the grill this Memorial Day weekend? You’re not alone. It’s the perfect time as Memorial Day is the unofficial start to grilling season and the second-most popular time to grill.
The Fourth of July is No. 1
While the iconic hamburger or, if you prefer, burger, appears simple to toss on the grill and cook, so many times we get it wrong.
So very wrong.
- Not shaped right and the burgers end up round like a tennis ball.
- Handle the meat too much and it’s too compact and tough.
- Grilled too long and the burger is dry.
What’s so hard about shaping some ground meat into a patty and cooking it?
Plenty.
So if burgers are on your menu this holiday weekend or any time of the year, follow these sure-fire tips for burger perfection.
If you need a recipe, check out the Brie Burger with Caramelized Onions below. It’s one of my all-time favorites.
What kind of beef should I use?
Choose beef with some fat in it. The ideal choice, most burger experts say, is 80/20 beef chuck. This means it’s 80% lean and has 20% fat. You can go somewhat leaner if you like with ground beef labeled 85/15. But if it’s any leaner, it’s best to add some moisture, like Worcestershire sauce or wine, to prevent the burger from drying out.
Can I grind my own cuts of meat?
You can come very close using a food processor fitted with a metal blade. Choose the cut of meat you want — chuck, round, brisket, short rib, sirloin – and make sure it’s super cold. Cut it into 1-inch pieces. Add to the bowl of the food processor and pulse a few times to chop into smaller pieces.
How should I mix the ground meat?
Make sure the ground meat is super cold and mix it gently so it just comes together. Do not overmix. If you overmix the meat (the same holds true when you make meatballs and meatloaf), the meat will be more compact and not as tender.
Should I season the ground meat?
Most sources say to season the ground meat with at least salt and pepper. You can mix it in the meat or sprinkle it on the outside of the formed patties. Don’t let burgers seasoned on the outside sit too long because salt will draw out moisture from the meat.
How much beef for each burger?
Plan on a burger that is about 6 ounces before cooking. Use a scale if you have one to make sure burgers are all equal in size. A 6-ounce burger is ample size for serving as your main dish.
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