Burger Basics: Tips to Create Perfect Patties

Guest blog post by
Michelle Baumhover, Director of Consumer Marketing Iowa Beef Industry Council

Burgers sizzling on the grill is a classic sign of summer.  By following a few simple steps, it will be easy to enjoy juicy, flavorful burgers this summer.

Selecting the beef:

• Select an 80/20 lean to fat ratio for optimum flavor and juiciness.
• If fat is of concern keep in mind excess fat drips away during grilling.  You can also blot cooked burgers with a paper towel to remove any excess fat.

Preparation:

• Lightly shape burgers to ¾ inch thickness.  Overworking ground beef will result in a compact firm textured burger that could be dry.
• Gently indent or form a well in the center of the burger to keep the burger from swelling in the middle during cooking.  The burger will flatten during cooking.

Grilling:

• Cook patties over medium heat for even cooking. Burgers grilled over too high of heat could overcook or char on the exterior before the center reaches the desired doneness.
• Use a spatula or tongs to turn burgers.  Don’t press or pierce patties during cooking as that will cause flavorful juices to escape!
• Cook burgers to an internal temperature of 160°F. The most accurate way to determine doneness is by using an instant-read thermometer.

Get good, quality ground beef from a local locker or from a retail shop you trust, advises Sutter Homes Chef Starr. “Make sure it’s cold and fresh.  We like to use an 80/20 mix with 20 percent fat.  Fat is flavor!”

To make a juicy burger, Chef Starr cautions cooks to avoid over-handling the ground beef.  Try your hand at grilling this weekend and put a new twist on the classic American burger!  More recipes are available from www.beefitswhatsfordinner.com.