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A skillet may be necessary for a smash burger or getting anything like that glorious burger at the end of The Menu, but summer calls for burgers on the grill.
When it comes to backyard burger cookouts, being behind the grill is a sacred spot. Sure, burgers might not be the most complicated thing in the world to make. But while it’s easy to make a passable burger that people will eat, it’s a lot harder to make a great burger. And if you’re the one behind the grill aiming for perfection, you don’t want the chance of anyone coming in and doing something like an extra flip that ruins the whole process.
There are some things that everyone knows when it comes to burger grilling: clean grate, high heat, no pressing with the spatula to let the juice pour out onto the coals — you know the drill. Then there are the small adjustments, like adding an egg as a binder or salting once just before cooking. But for tips that everyone can take to heart for a great burger, it’s best to turn to the experts.
Cool Material caught up with chef Roy Villacrusis of Asiatic Culinary Services in Las Vegas and an ambassador for Meat & Livestock Australia to learn a few tips on grilling the perfect burger. If you just want to know one thing that will immediately improve your grilling, start with the simplest of Villacrusis’s advice: “The beef is the burger.” In other words, start with high quality beef and let good beef speak for itself before emptying your spice rack into the meat.
Continued below.
When it comes to backyard burger cookouts, being behind the grill is a sacred spot. Sure, burgers might not be the most complicated thing in the world to make. But while it’s easy to make a passable burger that people will eat, it’s a lot harder to make a great burger. And if you’re the one behind the grill aiming for perfection, you don’t want the chance of anyone coming in and doing something like an extra flip that ruins the whole process.
There are some things that everyone knows when it comes to burger grilling: clean grate, high heat, no pressing with the spatula to let the juice pour out onto the coals — you know the drill. Then there are the small adjustments, like adding an egg as a binder or salting once just before cooking. But for tips that everyone can take to heart for a great burger, it’s best to turn to the experts.
Cool Material caught up with chef Roy Villacrusis of Asiatic Culinary Services in Las Vegas and an ambassador for Meat & Livestock Australia to learn a few tips on grilling the perfect burger. If you just want to know one thing that will immediately improve your grilling, start with the simplest of Villacrusis’s advice: “The beef is the burger.” In other words, start with high quality beef and let good beef speak for itself before emptying your spice rack into the meat.
Continued below.
Chef Tips To Grill the Best Burgers | Cool Material
Burgers are an easy thing to throw on the grill, and it only takes a few key tips to turn those burgers from good to great.
coolmaterial.com
