Build a Better Burger
Summer has earned the prestigious title of The Grilling Season time and time again. While the debate continues on which foods are the best to grill, one food has remained stacked above the rest and has gone on to become one of America’s favorites and that food can only be the Hamburger.
Recent studies show that grinding your own meat can yield a better, healthier burger. While pre-ground beef is convenient, the risks of pathogens is always present. E.Coli, the most common stomachache causing bug, can be killed off by grilling the burgers at temperatures near 160 degrees Fahrenheit. Grinding your own meat reduces the risk of pathogens, thus allowing you to comfortably cook your burgers at 140 degrees Fahrenheit.
Never ground your own meat before? Check HERE to see how and follow the video’s easy steps!
Check out Chef Bobby Flay‘s recipe below and wow your guests at your next barbecue!
Bobby Flay’s Best Burgers
Shape 6 ounces of 80 percent lean ground beef into a uniform patty, no more than 3/4 inch thick (don’t overwork the meat). Make a depression in the center with your thumb so the burger won’t bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.