10 Tips to make the best Memorial Day hamburgers

Grilled Burgers | Image by Chef Mary @All Rights Reserved
Grilled Burgers | Image by Chef Mary @All Rights Reserved

LOS ANGELES, Ca, May 23, 2014- The best, juiciest hamburgers can be easy to make.  The Top 10 things to know to make the best hamburgers

    1. 80/20 is the ratio of lean meat to fat and will give you the juiciest and most flavorful burger but beware it will also shrink the most.
    2. 90/10 is the leanest ground beef (usually sirloin) it is the leanest but it won’t be as flavorful but the good news is it will shrink the least.
    3. Mix 50-50 80/20 and 90/10 beef for a leaner burger, with extra flavor.
    4. Don’t push the burger down while it’s cooking because the juices will run out of the burger, which will dry it out, and it will cause the grill to flare and burn the exterior of the burger.
    5. Always make sure you season your grill with oil before you cook your patties, this will ensure the meat doesn’t stick and it will also give your meat perfect grill marks.
    6. To prevent your burgers from shrinking and creating a bump in the middle, use your thumb to make an indention in the center about an inch in circumference.
Grilled Burgers | Image by Chef Mary @All Rights Reserved
Grilled Burgers | Image by Chef Mary @All Rights Reserved
  1. Use an egg whipped with a small amount of milk and mix it into your meat.  This will create a “glue” to keep the meat together on the grill. You can also add shredded cheese, diced onions, garlic or seasoned bread crumbs.
  2. When you are creating your patties don’t pack the meat too tightly. Making a dense burger can cause the patty to be tough and chewy.
  3. If you are adding seasonings to your ground beef use a fork to mix it in rather than your hands, or whip them into your egg/milk mixture.  You will be less likely to over work the ground beef.
  4. Know the size of your bun and make the patties about ¼ of an inch bigger in circumference, so when the meat shrinks it will still fit with the bun.

    Bonus Tips:

  5. Brush  your buns with melted butter and put them face down on the grill around the edges or on the upper rack and cook until crispy with light grill marks.
  6. Be creative with cheeses and keep it uniform in size and thickness.  You can also use a spreadable cheese, like Merkts or Presidents that you can spread onto the buns or burger.  It will melt faster than sliced and keep the burger from drying out while waiting for the cheese to melt!

Always use clean tongs to remove the burger patties from the grill and have a clean plate to put them on (you can use a piece of wax paper beneath the raw burgers to keep the plate clean, discarding the wax paper before putting the cooked burgers onto the plate).

READ ALSO: E. Coli for Memorial Day: What to check before you grill or picnic

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.