6 secrets to perfectly juicy burgers
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6 secrets to perfectly juicy burgers
When I was just a teenager, I spent my summers flipping burgers at a local restaurant. What I learned sweating in front of the flat top has served me well in life. At cookouts, I always feel a certain confidence: I don’t just hope my burgers will turn out well; I know they will. Cooking at home with my wife, I can use low-cost ingredients to whip up savory creations that you’d pay top dollar for at a restaurant.
The main thing I’ve learned is this: not all burgers are created equal. A peerless patty begins before you even light the grill. Here are my six secrets for great homemade hamburgers...
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Matthew Thompson is the associate food editor for EatingWell Magazine.
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Matthew Thompson is the associate food editor for EatingWell Magazine.
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By Matthew Thompson, EatingWell Magazine
