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.
•
May 17, 2021, 1:50 PM
•
Updated 1,314 days ago
Share:
More Stories
1:34
Chef's Quick Tip: Man candy
946ds ago1:31
Chef's Quick Tips: Shredded Mexican salsa chicken
947ds ago1:41
Chef's Quick Tip: Fried Rice
948ds ago1:58
Chef's Quick Tips: Three-ingredient cobbler
949ds ago1:36
Chef's Quick Tip: Lemon Greek marinade
949ds ago1:25
Chef's Quick Tips: One pan lemon chicken
953ds ago1:34
Chef's Quick Tip: Man candy
946ds ago1:31
Chef's Quick Tips: Shredded Mexican salsa chicken
947ds ago1:41
Chef's Quick Tip: Fried Rice
948ds ago1:58
Chef's Quick Tips: Three-ingredient cobbler
949ds ago1:36
Chef's Quick Tip: Lemon Greek marinade
949ds ago1:25
Chef's Quick Tips: One pan lemon chicken
953ds 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
More from News 12
Your Road Trip Close to Home adventure guide for Dec. 19
Your Road Trip Close to Home adventure guide for Dec. 12
3:11
be Well: Delicious veggies for your holiday menu
Your Road Trip Close to Home adventure guide for Dec. 5
1:24
Garden Guide: What is a Christmas cactus?
