Everyone loves a great hamburger, so take a look as Chef Tony walks you through the dos and don'ts of grilling hamburgers. Learn to fix all your rubbery problems, rounded patty problems, and dry burger problems. To learn more about Chef Tony and bbq guys visit our website: www.bbqguys.com/ Transcript: Hi, I'm Chef Tony Matassa of BarbecueGuys.com; a Shopperschoice.com site. In this video we'll take a close look at answers to several different questions I often get asked about grilling hamburgers. Often, grillers find their hamburgers have a rubbery or dry texture, sometimes they say their patties lack flavor, there is of-course the tennis ball patty, that swells in the center and my favorite "I want a well done hamburger, but I don't want it to be dried out" We'll begin by fixing dry rubbery textures. When blending ground beef and seasonings, don't over-work and smash the meat. When forming patties, stear clear of over patting or tightly compressing. This includes using machinery or gadgets to smash them out. To properly form patties, lightly press down, only a couple times. With our patties formed, we're ready to cover the tennis ball phenomenon. To prevent this, simply place and indention in the center of each patty with your thumb. While cooking the center will rise to meet the rest of the burger; instead of going all tennis-ball on you. When considering how to make hamburgers with better flavor, a good rule of thumb is to start out with 80/20 ground chuck. If instead, you use generic 80/20 ground beef, it could come from anywhere on the cow, blended together at the same lean to fat ratio. Which can cause major inconsistencies in flavor. Now how do we grill a well done hamburger that is'nt as dry as shoe leather? The best way I know how, is to place a small hole through the center of the patty; which will help to cook the inside, before completely drying out the outside of the hamburger. Thank you for watching, I hope you'll give these tips a shot the next time your grilling burgers and comment back letting us know what you think. I'm Chef Tony Matassa, and remember, at BBQGuys.com, We Smok The Competition.

Be the first to comment