5 Grilling Tips for the Best Burgers Ever
No one does charred hot dogs and juicy hamburgers better than April Bloomfield, a James Beard Award–winning chef and co-owner of New York City's Salvation Burger. Her five tips for Grade A grilling:
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Don't forget the fat. Bloomfield's ideal burger ratio: 70 percent lean protein, 30 percent fat.
Shop smart. "Buy hot dogs only in a tightly sealed package. You want them to be firm and not too watery."
Flip early and often. Some grill masters believe in flipping only once. Not Bloomfield: "More flipping ensures even cooking."
Upsize. "If you're using a wood or gas grill, the bigger the burger, the better."
Don't squish the patty. "You're squeezing out all the juices," says Bloomfield. They'll grill faster, but they won't be as tasty. Be patient!
Shop smart. "Buy hot dogs only in a tightly sealed package. You want them to be firm and not too watery."
Flip early and often. Some grill masters believe in flipping only once. Not Bloomfield: "More flipping ensures even cooking."
Upsize. "If you're using a wood or gas grill, the bigger the burger, the better."
Don't squish the patty. "You're squeezing out all the juices," says Bloomfield. They'll grill faster, but they won't be as tasty. Be patient!
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