Brought to you by Toronto BBQ Cleaning Service
Ladies and gentlemen, start your BBQ grills! I’m going to teach you how to create juicy full of flavor hambugers.
Absolutely nothing is better on a sunny afternoon or a cool summer night than a burger (or basically anything, meat or otherwise) straight off the bbq grill. We can’t put our finger on exactly what results in grilled foods being so amazing, but we know that if grill night were each and every night, we’d be happy.
But no matter how remarkable you’re at grilling. With this easy trick your meat is about to go to the next level!
From grilling beginners to skilled pros who know their seasoning, we’re all on the perpetual quest for the best burger making method. But here’s a little-known top secret: You don’t require to travel to the best burger joints in the country to discover it.
According to MasterChef Kevin Suzza, you can create perfectly juicy burgers at home, and it’s a lot less complicated than you may think. He told ABC News the key is placing an ice cube in the center of a patty, folding the meat around it, and then grilling it. That way, the ice keeps the meat patty moise so it doesn’t dry out.
Yet another common grilling error that leads to dry burgers? Biting into your meat right away. If you allow for the patty sit for 5 minutes just after taking it off the grill, the juices that have pooled in the middle of your burger will reabsorb into the rest of the meat. Don’t worry, those couple of extra minutes of drooling will pay off.
Kevin also stressed that the utmost important part of your burger should be, well, your burger. Let that juicy meat take center stage without having any added ingredients thrown in as seasoning, like peppers or onions. “You don’t need to do that,” he said. “You need it to be just straight meat.”
Therefore the next time you grill up some hamburgers, try pressing an ice cube straight into the raw patty just before grilling it.
Do you have any other burger making strategies you’d like to share?
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