The Type Of Burger You Should Avoid Making On The Grill

Even experienced grillers with the best intentions might make one or two of the mistakes that everyone makes when grilling burgers once in a while. One faux pas that can be avoided before you even leave the grocery store is grilling burgers made from extra-lean meat. We get it. Cutting down on saturated fat has long been popular dietary advice, but to grill a burger that won't dry out and fall through the grates, you want to retain fat, not remove it.

Don't give in to the temptation of a 90/10 or higher lean-to-fat ratio. Opt instead for 85/15 or 80/20 ground chuck, or ground turkey thigh if you'd prefer something other than beef (a mix of breast and thigh meat also works well). The extra fat keeps your burgers from drying out, and it's also where a lot of the flavor comes from. If a higher fat percentage alone doesn't give you the amount of juiciness you are looking for, consider adding mayonnaise to the ground meat. This strategy suits both beef and turkey burgers. Incorporating additional fat enhances flavor and moisture, so you can rest assured your burgers will taste great and won't crumble.

Burgers aren't a delicate food, but when preparing the patties, it's easy to overdo things. If you overwork the ground meat while adding seasonings, you'll be left with dry, crumbly burgers. You also need to be careful when forming the patties, which should be about ¾ of an inch thick. A patty that's too thick won't cook evenly, and one that's too small may shrivel to the point of being swallowed by the bun. As some of the fat and moisture cooks off, burgers inevitably shrink no matter how you handle the meat. One way to prevent burgers from shrinking when grilling them is to make an indent in the middle of the patty with your thumb. Burgers naturally plump up in the center when heated, while the edges tighten up and pull in. This step helps keep the patty's structure level.

Before slapping those patties down, you always want your grill to be hot enough. The temperature should be between 450 and 500 degrees Fahrenheit to form a flavorful crust. To ensure the burgers reach a safe eating temperature, use a meat thermometer. Beef burgers should be at least 160 degrees Fahrenheit. Turkey burgers need to sit on the grill a little longer, until they reach 165 degrees Fahrenheit.