Don’t wait ‘til the fireworks for ooohs and aaahs this Fourth.
Grilling burgers on Independence Day is as American as apple pie. (By the way, we sell awesome homemade apple pie, too). Pretty much everyone with a grill and spatula has served up this classic. But here are a few tips that just might take your burgers to the next level.
Start with the best beef.
Duh! That’s a no brainer here at Hagberg’s. We use only high-quality beef chuck with an ideal meat to fat mix, ground to perfection, and ready to be pattied.
Add a little spice.
A little salt and pepper are all you need to bring out the flavor, but if you have a secret ingredient like bacon crumbles, add it now.
Make the patties.
Go easy! Too much patty pressure will make for a much less juicy burger. GENTLY form a ball with about 6 ounces of meat. Pat until it’s about the size of your bun and 3/4 to 1 inch thick. Using your thumb, tenderly make a shallow divot in the middle of the burger to keep it from “balling up” and losing its shape on the grill.
Quick tip: You can make your patties ahead of time and refrigerate them, but for best results, make sure they’re at room temperature before you put them on the grill.
Lightly coat your grill grate with a little canola oil to prevent sticking and preheat the grill to medium heat. Put the burgers on the grill over direct heat and LET THEM BE! Less touching, flipping, and squishing with a spatula will make for a much juicier burger. Cover the grill.
For medium burgers grill for about 5 minutes per side. When you can easily use a spatula to release the burger from the grate without sticking, it’s time to flip.
Get cheesy if you pleasy.
If cheese is your thing, move your burgers to the top rack or a cooler part of the grill and top with cheese. Cover the grill for about a minute to melt the cheese.
Top it off.
Don’t wait! Immediately place your patty on a bun, add your favorite toppings (we sell those, too), and serve!