To commemorate National Burger Month and kick off the Memorial Day grilling weekend, Slater 50/50's executive chef, Brad Lyons, is here to drop his seasoned burger knowledge on Eater readers.
Without further ado, here are chef Lyons' Top 10 Tips For Better Burgers. Happy grilling!
1. Bacon makes it better. Trust me on this one.
2. Using a variety of cuts, meats and grinds can truly transform the flavor profile of your burger. One of my favorite combinations is beef and sausage, either chorizo or Italian, it adds complex taste and is a great way to infuse regional or cultural flavors.
3. Think outside the bun. In other words, get creative. Burgers are probably one of the most versatile foods on the planet, so let your freak flag fly and pile on your favorite toppings.
4. Let your motto be "Let it Be". Try not to overwork the meat when prepping and definitely don't over season; good quality beef doesn't require too much "doctoring."
5. Charcoal is the way to go. It provides a greater depth of flavor than propane and isn't as much of a hassle as you'd think. Put the lighter fluid down and try a chimney starter instead so you taste the food, not the chemicals.
6. Be sure to season your grill. Wipe it down with some cooking oil to keep food from sticking and to jump start flavors.
7. Flip no burger before its time. We all have our moments and so does your food, so don't rush it.
8. Don't put a lid on it. To get a good char and that professional quality and taste, grill your burgers uncovered.
9. Toasted buns are the best buns. Toss them on the grill for a few seconds and change the way you view your bread.
10. Use quality ingredients. All of these tips are useless unless you use quality product. This doesn't mean expensive ingredients... it can be as simple as using fresh instead of frozen. Get the best your budget will allow.
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