bon appetit

For burgers that cook up evenly and are easy to eat (an ideal balance of condiment, bun, and burger), here's your mantra: Don't pack.

  1. Put a touch of olive oil on both hands or wet them. They won't get goopy, and you won't overwork the meat, fish, or poultry. When mixing in flavorings, work gently.
  2. Shape a loose ball and hold it in your fingers. Press gently with the balls of your hands to form a patty. Don't pack. The more you pack, the denser the burger will be, and there's more potential for shrinkage.
  3. With the patty cradled in your fingers, press edges gently with your other hand cupped, turning the burger like a dial. Edges shouldn't be too shaggy, but they don't have to be perfect, either.
  4. Aim for patties a half-inch thick if you're working with meats such as beef, pork, lamb and poultry; fish burgers should be thicker, about 3/4-inch, to ensure juiciness in the center. To make sure you don't overcook the burger, stay by the grill and be sure the fire isn't too high. Turn the burger only once and never press on the patty with the spatula, which forces juices out, resulting in a dry burger.

15 Spring Pastas
Salmon Common Mistakes
Lunch al Desko
How to Boil an Egg
13 Recipes for Binge-Watching

More From Kitchen Daily:

Spotify Creates Playlists Based on the Size of your Turkey! Spotify Creates Playlists Based on the Size of your Turkey!
Spotify Creates Playlists Based on the Size of your Turkey!
Pizza Hut Launches Major Rebranding Campaign Pizza Hut Launches Major Rebranding Campaign
Pizza Hut Launches Major Rebranding Campaign
EWG Releases New EWG Releases New
EWG Releases New "Dirty Dozen" Guide to Food Additives

Tags: Dinner, American, Easy, Barbecue & Grilling, Summer

10 Tips for Making the Perfect Burger

Part of HuffPost Food Group

Terms of Service | Privacy Policy Corporate Site | Advertise With Us