The Times - Serving Waitsburg, Dayton and the Touchet Valley

The Times 


The Perfect Burger


August 10, 2017

Before you serve up any patties to your guests, commit these six commandments to memory.

1. Your meat matters. Choose wisely.

If you want a really juicy hamburger, use ground beef that's a combination of 80 percent meat to 20 percent fat. The less fat, the drier the burger.

2. Handle with care.

Throw out the hamburger press. The best burgers are hand formed using just enough pressure and taking no longer than necessary to form a patty. Don't press, mold and overwork. In your efforts to get a perfect-looking burger, you'll wind up with a tough-tasting one.

3. Don't turn your patties too...

For access to this article please sign in or subscribe.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017