Burger Tips for Barbecue Success

Summer & autumn – & the long weekends in-between – are ideal times to fire up the grill & bring the fellowship conjointly for many outdoor fun.

Burgers, the quintessential barbecue fare, are one of America’s all-time favourite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa & fresh basil.

For the best taste & optimum freshness, connoisseurs suggest organic ground beef.

“USDA-certified organic ground beef is made from animals that have not been injected with plastic hormones or antibiotics, & that consume meal free of animal byproducts & grown without pesticides,” stated Michael Levine, president of Organic Prairie Family of Farms, one of the nation’s heading cooperatives of organic farmers & suppliers of organic meat.

Here are many burger-making tips from Organic Prairie.

* For best flavor, use 85 % tend ground beef. If you choose leaner meat, enlarge a splash of tomato juice or Worcestershire sauce to gain flavor & moisture.

* Finely mince any garlic, onions or else vegetables that will be blended into the meat. Larger chunks will make the burger autumn apart on the grill.

* Wet tidy hands prior to making the patties. The patties ought be molded loosely, not dense or pressed, & ought be about one-half-inch clotted & slightly wider than the bun.

Try this Mediterranean-inspired burger recipe at your next fellowship barbecue.

GREEK GOURMET BURGER

(Makes 6 servings)

1 1/2 pounds Organic Prairie ground beef (thawed)

1 1/2 medium light-green onion (chopped)

1 cupful fresh spinach (chopped)

1/4 cupful tomato (chopped)

1/4 cupful organic feta cheese

1/4 teaspoon dried dill

1/2 teaspoon basil

1/2 teaspoon ocean salt (to taste)

1/2 teaspoon pitch-black pepper (ground)

In a oversized glass bowl, mixture all ingredients. Cover & chill for 1 hour to allow flavors to mingle.

Form into 6 patties. Cook over medium-high heat for 6 minutes on every side for medium doneness. Serve over seasonal greens. – NU