- For juiciness and best flavor, use relatively lean meat (80 to 90 percent lean) but not the very leanest; you need a little fat for mouthwatering burgers.
- Keep ground meat refrigerated up to two days in its supermarket wrap (or check the use-by date on the package).
- Thoroughly wash surfaces, hands, and utensils that come in contact with raw meat. Do not allow uncooked burgers to stand at room temperature more than one hour.
- Don't overmix when combining meat with other ingredients. Don't squeeze or compress the meat when shaping it into patties or you'll end up with dry, tough burgers.
- To prevent sticking, get the grill rack good and hot before putting the burgers on. When grilling very lean ground meat, poultry, or fish, it's a good idea to spray both sides of the burger with a nonstick cooking spray or brush with a light coat of vegetable oil.
- Never flatten or score burgers with a spatula as they cook or you'll lose precious juices.
- Cook all burgers thoroughly. Burgers don't have to be well-done to be safe — just not rare. Cooking times will vary, depending on the thickness of the patties and the heat of the grill, so the only way to be sure the burgers are done is to make them all the same size, then break into one to check. Or you can use an instant-read thermometer inserted horizontally into the patty to get a reading in seconds.
- Use a long-handle spatula with a heatproof handle to easily flip the patties.
The Butcher Block LV
7625 S Rainbow Blvd
Las Vegas, NV 89139