Photo: Zac Cain / Unsplash
As gourmet as grilling has become, the humble hamburger is still the No. 1 food to cook over the coals. This iconic American classic is ideal cabin fare because it shines equally as a no-fuss dinner for two, or as a yummy, hearty crowd-pleaser that’s special enough for weekend guests. Best of all, it’s quick and easy to make (even with a limited cabin pantry), leaving plenty of time for fun. Here are seven tips to a better burger:
- What’s the best meat for burgers? Skip the fancy stuff and go for good ol’ fresh-ground chuck. Its 80-to-20% meat-to-fat ratio is much juicier than leaner ground round or sirloin. Bonus: It’s less expensive, too!
- Form patties ¾- to 1-inch thick and as wide as the bun. Handle the meat as little as possible. Then, use your thumb or the back of a spoon to make a dimple in the center of the patties – this will help burgers cook evenly and prevent puffing up in the center.
- Don’t play with your food! That means no pressing on the patties with a spatula – it releases all the juices that make a good burger so delicious. And, refrain from repeated flipping, too. Instead, flip only once after the first side has browned and releases easily, otherwise burgers will stick to the grid and dry out, and no one wants a crusty burger.
- Because USDA food safety guidelines recommend cooking burgers completely to an internal temperature of 160°F, they can get dry for some people’s tastes. Try incorporating ingredients like grated onion or carrot, chopped mushrooms, cooked and drained spinach, a crumbled slice of bread soaked in milk, or some Worcestershire sauce into the meat to add moisture and flavor.
- Where’s the beef? These days, burgers are almost as likely to be made of other types of meat like ground chicken, turkey, lamb, bison, sausage, venison, veggies or even the fish you caught in the lake! And it’s not just the protein that can be changed up. Try pita pockets, sandwich flats, English muffins, sourdough bread, Texas toast or even sturdy lettuce leaves in place of traditional buns. As for toppings, the sky’s the limit.
- Mini burgers, called sliders, are a fun alternative and especially easy for little hands to hold. Make them about half the size of a standard burger. If you can’t find slider buns, use a cookie or biscuit cutter to trim regular buns to size. (Save the trimmings, and you can make breadcrumbs or croutons!)
- For an inside-out surprise, tuck a wedge of cheddar or a spoonful of blue cheese or feta crumbles inside the burger, rather than on top. It will get nice and creamy and you don’t have to worry about overcooking the burger while waiting for a slice of cheese to melt on top.
