A Guarantee For A Perfect Burger

Below are a few tips, plus a few extra considerations to guarantee the perfect burger:

Ground beef should be kept refrigerated at all times, until just before cooking.
Burgers should be cooked to a minimum internal temperature of 160 degrees to ensure bacteria-causing illness does not occur.
The perfect hamburger should contain six ounces of ground chuck shaped into a 5 inch circle. It should be approximately 3/4 inches thick on the edges and 1/2 inch thick in the center.
Keeping the grill grate clean is important. It helps to ensure that the burgers will not stick. Brushing oil onto your grill grate before grilling is a good idea to prevent any foods from sticking.
To create a crusty exterior and juicy interior, your burgers should be grilled over medium-high heat.
To test your grills temperature, hold your hand above the grate approximately 5 inches. If it allows you to keep it there for 4 to 5 seconds, the temperature of the grill is perfect for grilling burgers.
Never close the lid when grilling burgers.
Burgers cook fast compared to that of many other meats. Grill time should only be approximately 3 minutes per side, depending on your desired doneness.
Sure, squeezing the burgers with our spatula creates a really cool flame, but the flame is caused by all the burgers natural juices that drip onto the coals. This makes for dried out burgers so try not to press on the burgers with your spatula when grilling.
To toast hamburger buns, open them up, and lay the halves cut side down on the grill grate for 1 minute.
Instead of placing a slice of cheese on your cheeseburger, next time mix shredded cheese with the ground beef when making the patties. This helps to ensure your burger does not get too well done when waiting for that piece of cheese to melt on the top. Also, the cheese will be spread out more evenly throughout the burger!

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