How to Grill Juicy Burgers?
Alright, burger lovers, gather 'round the virtual grill. Let's talk about the heartbreak of a dry, crumbly burger versus the sheer, drip-down-your-chin' glory of a juicy one. I've made my fair share of hockey pucks in my time (we all have, admit it), but after years of backyard experiments and a few near-misses with the fire department (flare-ups, man...), I've cracked the code. Here’s your no-BS guide to grilling burgers that actually stay moist. How to Grill Burgers Ingredients: 80/20 ground beef Kosher salt and freshly ground black pepper to taste Equipment: Grill INKBIRD Meat Thermometer Spatula Step-by-Step Instructions Keep it Cold, Handle it Gentle : Take your ground beef out of the fridge just before forming. Cold fat = less smearing. Divide it gently into balls (slightly larger than your desired patty size – they shrink!). I aim for 6-8oz per burger. Form the Patties : Gently, GENTLY form the balls into patties about ¾ to 1 inch thick. DO NOT OVERWORK THE M...
