This Memorial Day, Potash Markets has everything you need to make your cookout complete. Look for sales on Koop’s Mustard, Newman’s Own Salsa, corn on the cob, hamburger buns, Lay’s potato chips and more.
No cookout is truly complete, however, without the almighty hamburger. If you’ve eaten your fair share of burnt, hard-as-a-rock burgers, you know that not everyone knows how to make a proper burger.
Here are seven steps for making your burgers plump, juicy and delicious!
1. Start the grill. You want to make sure the flames are really hot before you start cooking. A hot grill is one you cannot hold your hand over.
2. Pack the patties loosely. As they say on GrillingCompanion.com, “A loosely packed patty makes for a juicy hamburger!” When you pack your hamburger patties too tight, you can dry them out. Season simply with a little salt, pepper and possibly garlic salt.
3. Cook on high heat. Put the burgers right over the flame. Leave the lid open and cook them fast so they don’t dry out.
4. Don’t press the burgers during cooking! Everyone has an urge to press the burgers down with a spatula while they’re grilling, but this is a big no-no! All this does is squeeze the juices out of it, making the burger more dry.
5. Cook about 5 or 6 minutes. Timing will vary based on how high the heat is and how thick your burger is, but look for juices to start collecting on the top of your burger, which is a sign that the meat is cooking through in the middle.
6. Flip the burger only once. According to GrillingCompanion.com, “You only want to flip the burgers once so that you don’t disrupt those juices any more than necessary.”
7. Cook another 3 to 4 minutes. You want to cook it about 1-2 minutes less on this side than the first side.
Voila! Perfect hamburgers.
U.S.D.A. Choice Ground Angus Beef Fresh Ground Sirloin is on sale at Potash this week for $3.89 a pound. Get grilling!
Filed Under: Cooking Tips, Grilling, Seasonal,
