Stop Making Hockey-Puck Burgers

By on December 14, 2016
Burgers on the Grill

Making the perfect burger doesn’t need to be difficult.

You just need to start off with quality ground meat and follow a few simple “rules of thumb”.

This method, from Sunset Magazine, shows you how to eliminate the dreaded “hockey-puck” burger.

You can see how it works in the video above. We suggest using 15% fat ground chuck.

The flavor is in the fat.

Season the ground beef with your favorite spices – or at least some salt and pepper. Don’t work the meat too much – this will make it tough.

Divide the meat into 1/4 lb or 1/2 lb balls, form them into patties and push your thumb down into the middle to make an indentation.

Personally I don’t use oil – especially if you use a high fat meat.For lamb, turkey or other lower fat meats, you might want to go ahead and use a little oil so it doesn’t stick.

When cooking, make sure you don’t play with them. Let them cook for a 3-5 minutes before flipping so they get good grill marks.

It’s important to always let your meat rest for a few minutes before eating so the juices have time to redistribute.

How to Shape a Burger | Sunset Magazine

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