Grilling up a burger—one your guests will rave about—isn’t exactly rocket science, but there are a few tricks to elevating your burgers to ultimate status. To prevent burgers from falling apart, turn them only once, and never press on a burger with a spatula. All you’re doing is pushing all the juice out of the burger. Another trick to getting an evenly cooked burger is to put a depression in the center of each patty before you put it on the grill. (Watch the There’s a Better Way video on How to Shape Burgers to see this tip in action).
Get even more handy burger tips from the Guide to Grilling.
Every cookout needs a good potato salad. Try a roasted version: Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes or another American classic.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
A great burger! Made with recommended potato salad. Delish!
cookykamp, "dead-ripe" means as deep red and ripe as possible. Lacking a tomato fitting this description, it is best to omit it all together. In that case, may I suggest a freshly roasted red pepper, which is what I use on many of my winter burgers since winter tomatoes are never "dead-ripe" I could not write a comment without rating this recipe, but kow that I have not prepared it, so please excuse the rating.
What is a "dead-ripe" tomato?
Very good, very simple.Putting a dimple in the center of the burger prevents it from "pillowing".
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?