The Most Common Burger Mistakes People Make On The BBQ
BuzzFeed just put out a list of the most common burger mistakes made at barbecues. I thought I was the grill master, but I found a few things here that I apparently have been doing wrong. Check out these 7 common burger mistakes…I’m willing to bet you are also guilty of at least one:
Barbecuing hamburgers is simple right? Not really. There are several common mistakes people make in this department, so as to minimize the flavorful effects you should be getting from a backyard burger. Here are 7:
- Not Buying Enough Meat: Some people underestimate how much they need for a good-sized burger. For the record, it’s 6 ounces. Then, just multiply that by how many burgers you plan to make.
- Buying Hamburger That’s Too Lean: Most people tend to like burgers that are 80% lean and 20% fat. Any lower than that and they probably won’t have enough flavor.
- Over-Handling The Meat: The more you handle it and mash it together, the less tender it is.
- Buying Big Buns (but making tiny burgers): Meaning they don’t match up, so you’re left with a ball of meat in the middle of way too much bun (don’t be that guy). To make sure you’re NOT: shape the burger patties so they’re about one inch wider in diameter than the hamburger buns are. That allows room for them to shrink while they cook. As for thickness, don’t go above three-quarters of an inch.
- Pressing The Patties With A Spatula While They Cook: All it does is drain the juices and dry it out (which means less taste).
- Adding The Cheese Too Soon: There’s no reason to add it until the very end…about 2 minutes before you want to pull the burgers off. Any earlier than that, and you’ll end up with liquid cheese all over the grill.
- Shutting The Lid To Speed Things Up: Burgers should only take about 10 minutes anyway. 4 minutes per side, then flip it one more time, add cheese, and wait 2 more minutes. Shutting the lid does speed things up a little, but the burgers don’t cook evenly and usually end up with a weird smoky taste.