How to Make the Best Hamburger A nice, juicy burger hot off the grill is great for any time of year—not just the summer. The key is making burgers that are so good the grill master will not mind braving the cold garage to grill even when it is snowy out. Here are four easy steps for making your burger so delicious that you will be out grilling all year long.
1. Start with Quality Ingredients
If you skimp on ingredients, the taste of your burgers will suffer. Ground beef with a percentage of fat that is too high will likely come out tasting dry, while ground beef with a percentage of fat that is too low will likely taste too greasy and fall apart too easily. Never use meat that is past its prime or leftover meat that has been cooked before. Do not forget to gather all the delicious and fresh ingredients for toppings as well.
2. Form Your Burgers
Shape matters when making burgers. A burger that is too thin will be more likely to burn, while a burger that is too thick may burn on the outside before the inside is fully cooked. Do not handle your burgers too much, which can cause your burgers to become too dense. Do make a little indent on the top of your burger, so it will have a flat, not rounded, top when it is done cooking. This will help keep condiments in place and make eating the burger easier. Lastly, make your burgers a little bigger than bun-sized; they will shrink slightly while on the grill.
3. Cook Them Properly
If you want a juicy burger, you have to be careful not to handle it too much. Wait to flip the burger until it comes off the grill easily, if not a few minutes longer. Then, flip the burgers only once if possible. Never squish the burgers with a spatula, as this just releases the juices, making for a dry burger. Lastly, always use a meat thermometer to ensure that your burgers are cooked to the perfect temperature all the way through.
4. Assemble Your Perfect Burger
Once the meat is grilled to perfection, assemble all the ingredients you need for a mouthwatering burger. Do not be afraid to try different combinations, either—there are a lot of great ones out there! You never know which combination of delicious ingredients will end up being your favorite!
Today I thought I would write about one of my favorite main course recipes. This particular dish is adapted from a Weight Watchers recipe. Since it is prime tomato season in Texas and I have a large garden with four different tomato varieties I thought I would start off with a main course Italian favorite – Spaghetti in Spicy Tomato Sauce. The first part of this dish can be replaced by a 28 oz can of crushed tomatoes if you don’t have a lot of time. Do not worry about buying a name brand. I usually go to Walmart and get their blue label brand. But if you do have the time, the extra effort of making your own crushed tomatoes creates one of the best spaghetti sauces ever!
You can use roma or slicing tomatoes and you will need a bunch of them since it takes a lot of tomatoes to make 28 oz of crushed tomatoes. Start with a pot of boiling water and put a few tomatoes in for 20 or 30 seconds and then remove them. This helps to make it easier to remove the skins. Then cut the tomatoes in half lengthwise and squeeze the water and seeds out of them. You don’t need to get crazy but you do want to remove most of the seeds. Toss the tomatoes into another pot at medium heat and crush them a bit. After a few minutes you can keep adding tomatoes and you should just be able to stir the pot without crushing the tomatoes. Continue this process until you have 28 oz of crushed tomatoes. Next cook 1 pound of ground meat and add to the crushed tomatoes after draining off the fat. Then add 1 teaspoon of oregano, two cloves of garlic, a bit of salt and ¼ teaspoon of crushed red peppers to give the sauce an excellent, lightly spicy flavor. That’s it! Just cook your spaghetti and you have your main course dish.
In summary here is the list of ingredients you need for this main course Spaghetti in Spicy Tomatoes recipe.
- 28 ounces of crushed tomatoes
- 1 lb of ground beef (I usually purchase low fat beef)
- 1 teaspoon Oregano
- 2 cloves of garlic – You can be generous with the garlic. Often times I add three to four cloves
- ¼ teaspoon of crushed red peppers
- salt to taste
If you are worried about this recipe being tart, make sure you make your own crushed tomatoes as the basis for the recipe. Good tomatoes are usually much sweeter than what you find at the store although I cannot fault Walmart’s store brand too much.