Burger Recipes Book

Folks know a good burger when they see and taste one. It’s easy to make and great to eat—if you follow a few simple rules. Here are some key burger tips that separate the hacks from the pros.
Cooking the Perfect Burger
•Don’t fuss with the burger mixture. The less you handle it, the juicier and more tender your burger will be. Mix the ingredients together until just combined.
•Form the patty gently between your hands. This is not a stress ball—don’t knead the mixture, pack it too tightly, or pummel it. TLC is good for a burger—feel the love! You can also use a mold, but we like to form it by hand to have more control over the shape.
•Accept your burger for what it is. Like people, burgers come in different sizes. Some burgers have lots of add-ins and are hefty. Others, particularly some seafood and veggie varieties, are delicate and simply won’t hold together if they are too large. Some burgers have ethnic origins that dictate they get formed into smaller shapes or eaten in smaller portions. Sometimes a burger’s shape and thickness are simply a matter of choice.