Achieving better burgers is easy when you follow our practical pointers.
CHOOSE THE RIGHT MEAT
Ground beef with a 20% fat/80% lean ratio is best for a juicy burger with a good, meaty texture.
Form patties with gentle pressure. Every squeeze makes the patty denser and tougher.
PUT A DIMPLE IN THE MIDDLE
Form a slight depression in the middle of each patty, so the edges are slightly thicker than the center. This will produce a less-round, more evenly-cooked patty—and your toppings won't slide off!
Patties should be no more than 6 oz. and 1/2 inch thick.
CHOOSE THE RIGHT HEAT
Cook on a medium-hot fire with a direct flame for 3 to 4 minutes per side, until juices run clear and meat is no longer pink. Resist the urge to press down on the patties while cooking—you'll squeeze out moisture and flavor.
LAWRY'S® SEASONED BURGERS
Combine 1 tsp. LAWRY’S® Seasoned Salt OR Garlic Salt and 1/2 teaspoon Seasoned Pepper. Add to 1 lb. lean ground beef, turkey OR pork. Shape into 4 patties and grill 6 to 8 minutes until meat is thoroughly cooked.