Here’s some advices For You to Make The Burger of Your dreams:

(Source :www.seriouseats.com) which is a great site for cooking tips

1. Grind Your Own Beef

Buying store-bought ground beef is a crap shoot. You’re never quite sure when it was ground, what part of the cow it came from, or even how many different cows are in the package. Not to mention baddies like e.coli, freshness issues, rough handling, and tight shrink-wrap packaging that can lead to leaden patties.

If you’ve never ground beef yourself, the task may seem daunting at first, but take it from me: once you grind, you never rewind.

You can use food processor. Just dice your meat into 1-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen, then working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).

Grind your own beef, and not only do you control everything from the meat blend, to the grind size, to the fat content, but even better, you get to tell people that you grind your own beef.

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2. Keep Everything Really Cold

Until your burgers are fully formed, heat is their mortal enemy. Warm fat is soft and pliable, and tends to stick to your hands and work surfaces. And if that fat’s on your hands, then it ain’t in the burger.

3. Weigh and Size Your Patties

Weighing your meat as you divide it and measuring your patties as you form them will ensure that all your burgers will be uniform in shape and size, which in turn will guarantee that they all cook at the same rate. A scale and a good eye are all you need.

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4. Use a Thermometer

Here’s a rough temperature guide:

  • 120°F and below for rare (red/raw in the center)
  • 130°F for medium-rare (pink and warm)
  • 140°F for medium (totally pink, starting to dry out)
  • 150°F for medium-well (grayish pink, significantly drier)
  • 160°F and above for well done (completely gray, very little moisture).

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5. Season Liberally

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6. Do Not Salt Beef Until Patties Are Formed

do not salt your beef until the patties are formed. Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy. The effect is dramatic.

unsalted VS salted
unsalted VS salted

7. Flip Your Burger as Often as You’d Like

Flipping your burger repeatedly (as often as once every 15 seconds) encourages faster, more even internal cooking, shaving off as much as 1/3 of your grill time.20100312-flipping

8. Don’t Let Anyone Tell You What to Put on It

don’t let anyone tell you what should and shouldn’t go on your burger. If you want to go commando, do it with gusto. Do you like pecorino, pimentos, and peanut butter on your patties? Yes? Well, pile it on.

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(Source :www.seriouseats.com) which is a great site for cooking tips

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