Make the Best Basic Burger
Make the Best Basic Burger You think you’ve been making burgers the right way. Can you check off all the items on our list below? Then you were right. Can’t check off everything? Then we’ve taught you something. (And we’re going to pat ourselves on the back with a couple burgers.) Quick note before we get into it: In this video, we pan-fry the burgers. Yes, the grill gives good smoke, but you’ve likely already stowed that thing away for the winter. Ours is a method you can use all year long, one that doesn’t require starting a chimney or getting your charcoal just right, and one that capitalizes on juiciness by keeping the meat and its tasty liquid in one pan—i.e. not losing those juices to the ashy underworld. Here are the “musts” for getting a super-juicy, meaty burger patty: Grind coarsely. The real sticklers grind their own meat to ensure freshness and to have ultimate control over the product. But since 74% of you don’t have a grinder, the best solution