Chef Eddy, owner and head-cook of Nitro Burger in Lincoln, helps us perfect our grilled burgers! We are halfway through the year, but summer is just getting started.
Temperatures are hitting high marks and having the ultimate burger is the best way to score big! Tailgate Team members are always making big plays when they visit tasteofthetailgate.com and sign up to receive information about upcoming sweepstakes and giveaways.
- Start by your washing hands, assembling ingredients/utensils and preparing a clean workspace.
- Select the ground beef you would like to use for the burgers. Chef Eddy suggests 80/20 ground beef for a great fat-to-meat ratio.
- Determine whether you will use wet or dry seasonings. Once you have decided mix the seasoning of your choice into the ground beef.
- Let your beef sit for 20 minutes after mixing in seasonings. The longer the meat sits, the more flavorful it will be. Please remember to keep the meat in a cool, clean location.
- Char grilling, most commonly used, will give a smoky flavor to your burger, while flat iron grilling will help hold in moisture and flavor.
- Cook each burger for 3 minutes on each side, checking with a meat thermometer for an internal temp of 165 degrees.
- When adding cheese, move your patty to a cooler part of the grill and top. This will allow for the cheese to melt.
- Let your burger rest for 5 minutes.
- If you are topping with condiments or there will be a delay in serving, toast your bun. Do this by briefly setting the inside of the bun directly onto the grill.
- When topping your burger, mix up textures and flavors to give your burger a new edge. Use “flat” toppings on the bottom half of the bun and other toppings on the upper half of the burger.
- Try new combinations to win big at every tailgate!
For more great recipes and grilling tips, visit tasteofthetailgate.com.