May is considered to be National Burger Month across America. We are a country that loves its burgers, and we enjoy grilling them outdoors when the weather allows. Each person in the country eats an average of three burgers per week, or around 150 burgers per year. This adds up to a hefty 40 billion burgers consumed per year in the country. Still, one thing we can all agree on, whether we are eating beef burgers, turkey burgers, or veggie burgers, is that not all burgers are created equal.
“There’s a wide range of burgers out there today, and achieving a great burger comes down to the steps you take to prepare and grill it,” explains Mark Bucher, founder of BGR The Burger Joint. “If you take the proper steps to create a great grilled burger, you will have one. If you don’t put much effort into it, then it will show.”
Here are 5 tips for grilling up the best burgers:
- Start natural. The best burgers are created by using good ingredients. Start with the best ingredients, no matter what kind of burgers you are making. Opt for the most natural, pure base that you can get. For example, if you are making beef burgers, opt for ground brisket that is free of hormones, antibiotics and fillers.
- Prep the burger. Season your burger with a little sea salt and fresh ground black pepper and brush both sides with a small amount of canola oil. This will help prevent it from sticking to the grill, as well as giving it even more flavor.
- Grill to perfection. Keep an eye on the grilling process of your burger. Burgers that are overcooked will become dried out. In order to get this right, you have to know how everyone prefers their burger, from slightly pink to well done, and everything in between. With practice, this is an area that can be mastered. Only flip once and use a theomometer to gauge doneness.
- Choose your bun. Having a good bun to put the burger on should not be overlooked. Don’t skimp when it comes to the buns. Opt for a sesame coated brioche bun. One that is fresh and is going to add to the overall flavor.
- Offer terrific toppings. Having an array of toppings can really make a big difference in burger taste. Along with the traditional condiments and veggies that people commonly add to their burgers, consider some new flavors, such as guacamole, salsa or grilled pineapple.
“Especially when the weather is getting warmer, there is nothing better than a backyard barbecue with some good burgers,” added Bucher. “Grilling them to perfection may take a little practice, but it’s certainly a task worth mastering.”
BGR The Burger Joint, located throughout 10 states and the District of Columbia, specializes in serving up perfect burgers. They offer award winning Prime, dry aged beef burgers, turkey burgers and veggie burgers. Their grain-fed beef burgers are made from all natural beef that contains no fillers. The restaurant chain focuses on providing healthier, fresher gourmet food options, served fast, including asparagus fries.
About BGR The Burger Joint
Founded in 2008 in Bethesda, Maryland, BGR The Burger Joint currently has 18 locations in ten states and the District of Columbia, with 15 more locations slated to open in 2012. BGR serves burgers that are crafted with the finest beef on the planet – all natural. Besides their award-winning burgers, such as the fan-favorite Wellington burger, BGR features three kinds of fries, hand spun shakes and the largest burger of them all, the 9 Pounder. For more information about BGR or franchise opportunities please visit www.bgrtheburgerjoint.com. Also visit us on Facebook and twitter.
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The Economist. As hamburgers go, so goes America? August 1997. < http://www.economist.com/node/154515>