Tomorrow is Father’s Day, and the first day of summer is only a few days away. We all know what that means. It’s time to start grilling. If you haven’t fired up the grill yet this year, Father’s Day is the perfect opportunity. There are plenty of options to choose from at your MA butcher shop for the first grill of the year, but it’s hard to beat burgers.
Grilling the perfect burger is a skill every dad should master. Luckily, it’s easy to make great burgers with these simple tips.
The Perfect Patty
The heart of a burger is the patty, so it’s essential to get it right. First, you need to start with ground beef that has the right fat content. An 80/20 meat-to-fat ratio is ideal because it’s just enough to make it juicy but not so much as to make it greasy.
Forming the patties is the next step. You want them to be ¾ to 1 inch thick and the diameter to be a little bigger than the buns because they shrink a little when they cook. Here’s a pro tip: make a small depression in the middle of one side of the patty with a spoon or your thumb. That keeps the patties from puffing up in the middle. It also helps you with the cooking time. When the depression fills with juice, it’s time to flip.
Basic Buns
Some people try to get fancy with buns, but it’s best to keep it simple. Fancy bread will distract from the meat, so you want to stick with the basics. Simple sesame or potato rolls are your best choice. They’re easy to squish but will maintain their structural integrity. But you shouldn’t just leave them in the bag until the burgers are done. Toss them on the grill for the last few minutes so they’re warm and ever-so-slightly toasted.
Tasty Toppings
While there’s no right or wrong way to top a burger, we do have some suggestions. If you’re adding cheese, use something that will melt easily, like American cheese. Monterey jack and mild cheddar work well, too. Sharp or aged cheeses tend to get greasy rather than melty, so it’s better to stick with the mild options. For sauces and condiments, let your taste buds free. Ketchup, mayo, and relish are classic favorites, but you can always get adventurous with Worcestershire or your favorite barbecue sauce.