[music playing]
NARRATOR: Some burgers
are just better.
It's all in the technique,
how you form it and grill it.
Here are simple
tips for grilling
the best possible burgers
in your own backyard.
What to buy.
Start with the right beef.
The best burgers come from
freshly ground high-grade
chuck in an 80-20 mix.
Spread the ground beef
out flat on a pan.
Season with salt and pepper.
And if you have a
secret ingredient,
like Worcestershire or
chopped bacon, add it now.
Then gently toss together.
You don't want to over mix.
Now make the patties.
For each burger, grab about five
to six ounces of ground meat.
Lightly toss it from hand
to hand, forming a ball.
Then pat it into a disk.
Your patty should be at least
as wide as your bun and about
3/4 inches to 1 inch thick.
And make a divot in the
top with your thumb.
This divot helps keep
the burger shape,
otherwise it will
contract while cooking
and look more like a
ball when it's done.
You can make them ahead and
chill in the fridge too.
Now it's time to get grilling.
Be sure your grill is
preheated on medium
to medium-high for direct heat.
Oil the grate using
tongs and paper towel
and heat the oil until smoking.
Use a neutral flavored oil such
as canola or vegetable oil.
Make sure your burgers
are at room temperature
and season them again
with salt and pepper.
Put the burgers on the
grill and let them be.
The less touching,
the better the burger.
Cover.
You'll know it's
time to flip when
the burger releases from
the grate without sticking.
For medium burgers, cook them
about five minutes per side.
For well-done, go
a little longer.
If you like to add cheese,
here's when you do it.
Move the burger to a cool
spot, add cheese, then cover.
Give it a minute to melt, and
you've got a cheeseburger.
Last stop.
Top it with your
favorite trimmings.
Your backyard burgers
just got better.
