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7 hot tips for sizzling burgers
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When the weather starts to warm up, so do the barbecues. Find out how to cook your burgers to succulent perfection.
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By Dana McCauley
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Nothing says summer like sitting on a patio and biting into a juicy hamburger, hot off the grill. Here are some quick tips for easy preparation, cooking convenience and safety.
1. For homemade club-pack convenience, make double or triple batches of patties. Layer them between pieces of waxed paper and freeze. Be sure to make patties no more than 1/2-in (1-cm) thick so they will grill quickly and evenly from their frozen state.
2. To grill 1/2-in (1-cm) thick frozen burgers, reduce heat to medium and grill for 15 to 18 minutes, turning once.
3. Although choosing extra-lean ground meat for burgers is the healthiest choice, burgers made with lean and medium-ground meats will be juicier and freeze better.
4. For tender burgers, form patties by pressing the ingredients together lightly so that the mixture doesn't become too compact.
5. If making cheeseburgers, drape cheese over patties and cover for the last 60 seconds of cooking time.
6. For optimum safety, choose meat at the grocer's with that day's packaging date, then prepare and cook or freeze patties on the same day.
7. Always cook burgers to well-done to eliminate any bacteria the meat may have come in contact with while being ground.
Visit our sister site, CanadianLiving.com, for 8 great burger recipes.
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