Great Labor Day Burger Recipes
Hamburgers are one of the easiest entrees to prepare. And with a few timeless tips, your burgers will turn out tasty every time!
Hints for Making Hamburgers
- To keep hamburgers moist, first combine the filling ingredients, then add the meat and mix just until combined. Overmixing can cause the burgers to be dense and heavy.
- If you don't like getting your hands messy when mixing the meat mixture, put the ingredients in a large resealable plastic bag, then mix.
- Or if you do use your hands, first dampen them with water and nothing will stick.
- The leaner the ground beef, the drier the cooked burger will be. Ground sirloin makes the leanest burgers, then ground round, ground chuck and, lastly, ground beef.
- Keep in mind that the more fat there is in the meat, the more shrinkage there is during cooking. So if you're making burgers out of regular ground beef, shape the patties to be slightly larger than the bun.
- Don't use a metal spatula to flatten the burgers while cooking…you'll squeeze out all of the succulent juices.
- Always cook ground beef hamburgers until a meat thermometer reads 160°.
Burger Bar Topping Tray
When serving a burger bar at your barbecue, set out a large platter loaded with an assortment of condiments and toppings.
Traditional additions include lettuce (leaves or shredded), shredded and sliced cheese, dill pickles, pickle relish and tomato and onion slices.
Ketchup and mustard are reliable standbys, but don't forget mayonnaise, butter and even sour cream. For folks who want to add a little zip to their burger, you could also offer salsa, pickled jalapeno slices and guacamole.
Looking for a few hot additions? Consider sauteed mushrooms, warmed process cheese sauce (Mexican or plain) or a can of heated chili, with or without beans.
There's no limit to what you can use to top hot-off-the-grill burgers!