Chef's Quick Tip: Perfect grilled burgers
This week, Chef Sam Masler, the Butchery Education Manager at Fleisher's Craft Butchery, shows Tina Redwine how to make a perfect grilled burger.
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May 17, 2021, 1:50 PM
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Updated 1,166 days ago
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805ds agoThis week, Chef Sam Masler, the Butchery Education Manager at Fleisher's Craft Butchery, shows Tina Redwine how to make a perfect grilled burger.
Burger
6oz Burger 80/20 “whole animal” grind
Salt & Pepper
Romaine, tomato slice, cheese optional, fresh bun
Tips:
Thumb print in the center of the patty keeps it from puffing up on the grill
Salt & pepper liberally right before cooking
Take out of fridge about 30 minutes before cooking
Don’t press your burger down while it’s cooking as the fat will all drip out
Grill on medium-high heat (grill temp around 400)
Don’t try and flip until patty is no longer sticking to grill
5 minutes per side for medium
Grill your bun