Burgers cooked on the BBQ can be made better when one common mistake made by Brits is avoided. Barbecuing is something that many Brits like to do when the country is blessed with nice weather.
Britain has been gifted with some sunny days so far in April and May – and there is more good weather on the way, so many people are dusting off and cleaning their BBQs ahead of the summer months to host garden parties and enjoy things like burgers and steaks during the warm evenings. Barbecuing burgers is an easy and straight-forward task that doesn’t take long and is a real people pleaser. However, there is one common mistake that many Brits make that they may have no idea about.
Burgers aren’t to be treated like other meat dishes like steaks as the rules for cooking are actually vastly different. For example, steaks and sausages should be allowed to reach room temperature before they are cooked but the rule is actually opposite for burgers, according to barbecuing experts.
According to BBQ Champs Academy, burgers should be kept chilled in the fridge right up until you are ready to cook them. “The best burgers will be put on the grill straight out of the fridge,” they said.
This, the experts reveal, allows you to achieve a nice “caramalised” crust developed on the outside of the burger while the inside cooks through. This method also helps the burgers retain their shape and helps to prevent them from falling apart while cooking.
The cold fat in the burger patties helps the meat to stick together and this can be lost when the burgers have been left out for too long before you are ready to place them on the BBQ. The fat in the burgers also helps them become jucier once they are cooked.
Among their other tips for cooking the best burgers on the BBQ, there is choosing the right cut of meat. They say that burgers will be the juciest with a fat content of between 15 and 20 percent.
Additionally, they advise people cooking burgers on a BBQ not to flip the patties too much. Instead, they should only be flipped once when they have cooked completely on one side.
“Burgers are ready to flip when you can easily slide the edge of a spatula underneath them and lift the edge gently,” they said. “If the meat is still sticking to the grate, let them cook a little longer and then try again.”
