How to Grill the Perfect Burger
Steven Raichlen, author of The Barbecue Bible and host of Primal Grill on the Public Television Service doesn't mess around when it comes to his favorite summer pastime: grilling. To begin working on the perfect burger, Steve recommends starting with a half-and-half mixture of ground chuck and ground sirloin: "the former for flavor, the latter for style." Look for a fat content of 10 to 15 percent. "The fat is where the flavor resides in any meat," says Raichlen. "The more fat you have, the more luscious and rich it will feel in your mouth. But you don't want to take it too far, because you don't want to bite into a mouthful of grease. Fifteen percent is the best of both words." If you want a lower fat content without sacrificing flavor, try an animal with leaner meat, such as bison. But the meat is just the beginning. Here, Raichlen shares with us his tips for grilling a perfect burger. 1. Keep the meat cold (it helps to wet your hands wi