5 Tips for a better burger

Photo: Epicure Executive Director Jen Laurie

Grilling season is here! Before you fire up the BBQ, keep these tips in mind for cooking a Better Burger.

Go lean

Choose lean, not extra lean for a really juicy burger. If you’re looking for something leaner, consider grass-fed (beware though, it can be costly). Grass-fed beef is naturally lower in calories—but, remember, you’re eating a burger – so don’t overthink it!

Chill out

Don’t overmix! Work quickly and with cold ingredients – in fact, chill your mixing bowl! This keeps the fat in the meat from softening too much—you want the fat in the meat, no not your hands. Mix, shape, and make it snappy! Overworking results in dense burgers. If you have time, consider making the meat mixture, then refrigerate it before shaping. Tip: Wet hands in cold water – prevents sticking and your hot hands from heating up the mix!

Spice it up

Seasoning your burger meat = good. Just don’t add salt when mixing it. Salt dissolves the protein and draws out moisture. Sprinkle patties with salt just before they hit the grill or add it after cooking. A twist ‘n grind of Sea Salt or Butcher’s Block at the end heightens all the other fun flavours going on in there. What’s so great about these salts is the reusable grinder. Adjust for fine or coarse—use a coarse grind here as you don’t need much and the crystals just melt into the meat creating flavourful pockets—yum!

Get in shape

Burgers puff up during cooking—avoid a hockey puck situation. Use your thumb and press a deep dimple in the center, it will even out during cooking. Hint: if you’re looking for perfectly round and perfectly portioned burgers, check out the Burger Press.

Hit snooze

Put your burger on snooze. Let it rest, undisturbed for 3-5 min after cooking to let the juices redistribute. This kind of happens naturally anyway by the time you bring them inside, slather on condiments and crack a beer 🍺.