Advertisement

Grilling the perfect burger

June 29, 1998|By Kate Coleman

photo: JOE CROCETTA / staff photographer

enlarge

Grilling the perfect burger

There's nothing like it: A juicy quarter-pound hamburger on a lightly toasted bun hot off the backyard grill.

It's simple and as easy as pie - actually, it's easier than pie - and American as the Fourth of July.

With a couple of salads that can be prepared ahead of time, a sweet, juicy, ice-cold watermelon ready to slice, you've got yourself a a holiday picnic that won't leave you exhausted and needing another holiday.

Advertisement

--cont from lifestyle--

Which cut of beef makes the best burger?

Roger Martin, president and owner of Penn Avenue Meats in Hagerstown, recommends ground chuck or "better" - round or sirloin. He prefers chuck for its tenderness, moistness and flavor.

Quarter-pound patties are good for grilling. Martin recommends the meat be 85 percent lean or less.

That's a basic burger. If you want something a little fancier, try this:

Roger Martin's Home-Style Burgers




2 pounds ground chuck beef
1 egg
1/2 envelope of dry onion soup mix
6 butter-flavored crackers crushed to crumbs
1 tablespoon Worcestershire sauce


Mix ingredients. Divide mixture and form into eight 1/4-pound patties. Grill until done, to 160 degrees.

For a zestier cheeseburger, Martin suggests a slice of hot pepper cheese instead of American cheese.






Eating moderate amounts of well-grilled meats cooked without charring does not pose a cancer risk, according to United States Department of Agriculture.

American Institute for Cancer Research recommends avoiding charred foods.

Keep a spray bottle of water handy for charcoal grill flare-ups; reduce the temperature setting if flare-ups occur on a gas grill.



more-->

The Herald-Mail Articles
|
|
|