The secrets to a juicy burger

  Are your burgers coming out dry? Discover the 10 best tips for making juicy and delicious burgers this summer. 1) Choose the right meat. To have juicy burgers, we recommend selecting meat that has enough fat. Ideally, it should have around 18% fat since lean meats tend to dry out. The second most important factor is that the meat should be fresh. It's best to ask the butcher to grind the meat on the spot. Freshly ground meat is more flavorful. 2) Do not touch or handle the meat too much. The more you handle the meat, the tougher it will become when cooked. The best way to prepare burger meat is to break it into large pieces with your hands, place it in a deep bowl, add salt and sauces or herbs to your liking, and gently mix the meat with your fingers. A good burger meat recipe is this one. 3) Wet your hands to form the burger patties. A little water on your hands will help prevent the meat from sticking. It also makes it easier to shape the burgers without over-handling the meat. 4) Keep in mind that the meat shrinks while cooking.Divide the meat into equal portions and form patties with a diameter larger than the bun. We also suggest leaving the edges a bit thicker than the center, as they will cook to the same thickness. Goat Cheese Burgers: http://www.kiwilimon.com/receta/carnes-y-aves/res/hamburguesas-/hamburguesas-con-queso-de-cabra 5) Keep the burgers cold until you put them on the grill. Unlike other meats (which cook better at room temperature), burgers need to be cold to stay juicy and not fall apart. We recommend placing the burgers in the refrigerator until the grill is nice and hot and ready. 6) Use a clean grill. Make sure the grill you are going to use has no leftover food residue and is well oiled. 7) Make sure the grill temperature is high. The ideal temperature for cooking burgers is high heat. A good guideline to know if it's high enough is if you can only hold your hand about 3-5 centimeters above the grill for 2-3 seconds. If you are using a gas grill, keep it closed while cooking; if you are using a charcoal grill, keep it open. 8) Flip the burgers only once. Flipping the meat too many times will only dry it out and make it tough. If you flip them too quickly, the burgers will stick. To have medium-rare burgers, cook them for 3 minutes on each side (if you want rare, 2 minutes; medium, 4 minutes; and well done, 5 minutes). Guacamole Burgers: http://www.kiwilimon.com/receta/carnes-y-aves/res/hamburguesas-/hamburguesas-con-guacamole [caption id=attachment_17693 align=alignnone width=828] Guacamole Burgers[/caption] 9) Do not press the burgers while cooking. Pressing the burger meat while it’s on the grill releases all its juices. This juice is what gives them flavor and a juicy texture. If you press them, they will turn out dry and mushy. 10) Let the burger patties rest so they finish cooking and don’t release all their juices when cut. Like other meats, it’s important to let the meat rest for a few minutes after cooking. This helps keep all the juices inside the meat and reabsorb the juices that remain on top after cooking. Ideally, let them rest for about 2 minutes. Finally, the last most important element to perfect burgers is to follow a very good recipe. We recommend this recipe for the best burgers. The Best Burgers   Ingredients: 900 grams of ground beef or lean steak 2 finely chopped onions 25 grams of breadcrumbs 1 lightly beaten egg 1 1/2 teaspoons of finely chopped thyme salt and pepper to taste To see the steps, click here. What are your tips for a juicy burger?