The Captivating Culinary Delights of Saint Germain Catering

How to Cook the Perfect Burger

Graduations and picnics galore! It’s grilling season and we have one thing on our minds: consistently juicy, perfectly seasoned and precisely medium-rare cheeseburgers! There is an insatiable appetite for making the perfect burger, and we figured we would bestow our griddled wisdom for your next barbeque event.

The heart of every burger is the patty and most people prefer beef, so that’s where we’ll start. For maximum flavor and juiciness, grinding your own burger meat does the trick. The golden ratio is 80 percent fattier chuck-eye steak and 20 percent leaner flank or skirt steak. Try to always use whole cuts, not scraps or pre-cubed meat. It is important to keep both the grinder and the meat cold so the fat doesn’t melt out. Try to freeze the beef and tools for about 20 minutes or until a layer of ice spreads across the meat.

To make four juicy and tender beef patties, start with 1 ¼ pounds of beef and heat your grill to medium-high.

Step 1: Divide the meat and gently form it into 4 balls.

Step 2: Flatten the balls into ¾-inch-thick patties. Also flatten the top and sides of each patty to ensure that the thickness is the same throughout.

Step 3: Use your fingers to make a dimple in to the top of each patty (this will prevent from over plumping and make it easier to put on the bun and stack the toppings). Liberally season the patties with salt and pepper.

Step 4: Oil the grill grate with a pair of tongs and a paper towel dipped in canola oil. (Never spray the oil or you’ll risk a flare-up.)

Step 5: Grill, with the wells facing up, until the burgers release easily, 4 to 5 minutes for medium. (We know it’s fun, but resist the urge to press or flatten the meat! We recommend using tongs to avoid unnecessarily poking or piercing the burger.) Flip patties and cook 4 to 5 minutes more. Instead of prodding the patty with a knife or a finger, gauge doneness by sight: no juices flowing from small cracks at the top of the burger means it’s rare; red juices indicate medium-rare; and rosy to pale liquid means it’s medium-well to well-done.

Step 6: If you are making cheeseburgers, add your preferred cheese 2 minutes before the burger is done and cook with the grill covered. To get that oozing, melted effect everyone craves, be sure the cheese
you’re using is properly prepped. Firm cheeses (Cheddar, Swiss, American) should be sliced or grated; soft cheeses (fresh goat cheese, feta, blue) should be crumbled.

What are your secrets for grilling the perfect burger? Respond in the comments below, tweet us at @SGCatering or post on our Facebook Fan Page !

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