Perfect burgers depend on the right meat. Here's a pro tipPerfect burgers depend on the right meat. Here's a pro tipPerfect burgers depend on the right meat. Here's a pro tip - expert tabletop gas grill

Sometimes simple is the best, for a quick weekend burger or a backyard BBQ for the crowd, shop-Of course, it's convenient to buy ground beef.But there are so many options in the supermarket that we know that we need to find the right beef with an ideal fat content to produce a tender and juicy burger.Beef that is usually labeled "ground beef" can be a combination of a variety of different cuts, with little taste of beef, producing fat, greasy or mushy burgers.We tested the grated Sharon, the circle, and chuck in the hope of a better luck with a separate cut of meat.The ground Sharang left us a dry burger, the ground round Burger had no taste and was dirty, but the ground chuck of 85% gave us the burger, which was rich in taste,The first few of our burgers bloomed like tennis, but we quickly found that there was a slight indentation or depression in the center of each burger, which helped the burger to cook very evenly.You can simply serve these burgers with classic condiments, lettuce and sliced cooked tomatoes.Classic beef BURGERSServings: 4 starts to finish: 30 minutes 1 1/2 lb 85% pound thin ground beef 1/2 teaspoon table salt1/4 teaspoon pepper 1 teaspoon vegetable oil (optional) 4 burger bread, if you need to divide the ground beef into 4 equal parts, then gently shape each part into 3/4-thick patty.With your fingertips, press the center of each pie down about 1/2 thick to produce a slight peel off.—Frying Pan: season the meatloaf with salt and pepper.Heat the oil with medium heat in a frying pan of 12 inch until you smoke.Transfer the meatloaf to the frying pan, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.—Charcoal Grill: fully open the bottom vent.Light large chimney starter with charcoal coal ball (6 quarts.When the coal portion at the top is covered by volcanic ash, fall evenly on the grill.Place the cooking grate in place, cover the lid and fully open the lid vent.The grill is heated to heat for about 5 minutes.Clean and refuel the cooking grate.Season with salt and pepper.Place the meatloaf on the grill, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.—For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.Put all the burners high.Clean and refuel the cooking grate.Season with salt and pepper.Place the meatloaf on the grill, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.Nutritional information for each meal: 497 calories;The calorie of fat is 258 calories;29g of fat (11g saturated;1g of trans fat );112 mg of cholesterol;868 mg sodium;23 grams of carbohydrates;1 g fiber;4 g sugar;34 g protein.Visit for more recipes, cooking tips, ingredients and product reviews.Find more recipes like classic beef burgers in the ultimate burger.The American test kitchen provided the article to The Associated Press.Through the test kitchen in the United States, the associated printing is sometimes simple and best, for a quick weekend burger or a backyard barbecue for the crowd, shop-Of course, it's convenient to buy ground beef.But there are so many options in the supermarket that we know that we need to find the right beef with an ideal fat content to produce a tender and juicy burger.Beef that is usually labeled "ground beef" can be a combination of a variety of different cuts, with little taste of beef, producing fat, greasy or mushy burgers.We tested the grated Sharon, the circle, and chuck in the hope of a better luck with a separate cut of meat.The ground Sharang left us a dry burger, the ground round Burger had no taste and was dirty, but the ground chuck of 85% gave us the burger, which was rich in taste,The first few of our burgers bloomed like tennis, but we quickly found that there was a slight indentation or depression in the center of each burger, which helped the burger to cook very evenly.You can simply serve these burgers with classic condiments, lettuce and sliced cooked tomatoes.Classic beef BURGERSServings: 4 starts to finish: 30 minutes 1 1/2 lb 85% pound thin ground beef 1/2 teaspoon table salt1/4 teaspoon pepper 1 teaspoon vegetable oil (optional) 4 burger bread, if you need to divide the ground beef into 4 equal parts, then gently shape each part into 3/4-thick patty.With your fingertips, press the center of each pie down about 1/2 thick to produce a slight peel off.—Frying Pan: season the meatloaf with salt and pepper.Heat the oil with medium heat in a frying pan of 12 inch until you smoke.Transfer the meatloaf to the frying pan, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.—Charcoal Grill: fully open the bottom vent.Light large chimney starter with charcoal coal ball (6 quarts.When the coal portion at the top is covered by volcanic ash, fall evenly on the grill.Place the cooking grate in place, cover the lid and fully open the lid vent.The grill is heated to heat for about 5 minutes.Clean and refuel the cooking grate.Season with salt and pepper.Place the meatloaf on the grill, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.—For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.Put all the burners high.Clean and refuel the cooking grate.Season with salt and pepper.Place the meatloaf on the grill, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.Nutritional information for each meal: 497 calories;The calorie of fat is 258 calories;29g of fat (11g saturated;1g of trans fat );112 mg of cholesterol;868 mg sodium;23 grams of carbohydrates;1 g fiber;4 g sugar;34 g protein.Visit for more recipes, cooking tips, ingredients and product reviews.Find more recipes like classic beef burgers in the ultimate burger.The American test kitchen provided the article to The Associated Press.Through the test kitchen in the United States, the associated printing is sometimes simple and best, for a quick weekend burger or a backyard barbecue for the crowd, shop-Of course, it's convenient to buy ground beef.But there are so many options in the supermarket that we know that we need to find the right beef with an ideal fat content to produce a tender and juicy burger.Beef that is usually labeled "ground beef" can be a combination of a variety of different cuts, with little taste of beef, producing fat, greasy or mushy burgers.We tested the grated Sharon, the circle, and chuck in the hope of a better luck with a separate cut of meat.The ground Sharang left us a dry burger, the ground round Burger had no taste and was dirty, but the ground chuck of 85% gave us the burger, which was rich in taste,The first few of our burgers bloomed like tennis, but we quickly found that there was a slight indentation or depression in the center of each burger, which helped the burger to cook very evenly.You can simply serve these burgers with classic condiments, lettuce and sliced cooked tomatoes.Classic beef BURGERSServings: 4 starts to finish: 30 minutes 1 1/2 lb 85% pound thin ground beef 1/2 teaspoon table salt1/4 teaspoon pepper 1 teaspoon vegetable oil (optional) 4 burger bread, if you need to divide the ground beef into 4 equal parts, then gently shape each part into 3/4-thick patty.With your fingertips, press the center of each pie down about 1/2 thick to produce a slight peel off.—Frying Pan: season the meatloaf with salt and pepper.Heat the oil with medium heat in a frying pan of 12 inch until you smoke.Transfer the meatloaf to the frying pan, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.—Charcoal Grill: fully open the bottom vent.Light large chimney starter with charcoal coal ball (6 quarts.When the coal portion at the top is covered by volcanic ash, fall evenly on the grill.Place the cooking grate in place, cover the lid and fully open the lid vent.The grill is heated to heat for about 5 minutes.Clean and refuel the cooking grate.Season with salt and pepper.Place the meatloaf on the grill, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.—For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.Put all the burners high.Clean and refuel the cooking grate.Season with salt and pepper.Place the meatloaf on the grill, pull aside and Cook to one side for 2 to 4 minutes and turn brown.If used, flip the meatloaf and at the top of the cheese, continue cooking until the second side turns brown and the volume of the meat is 120 F to 125 F (for medium-Rare) or 130 to 135 F (medium), 3 to 5 minutes.Transfer the burger to the platter and rest for 5 minutes.There are hamburgers on the bread.Nutritional information for each meal: 497 calories;The calorie of fat is 258 calories;29g of fat (11g saturated;1g of trans fat );112 mg of cholesterol;868 mg sodium;23 grams of carbohydrates;1 g fiber;4 g sugar;34 g protein.Visit for more recipes, cooking tips, ingredients and product reviews.Find more recipes like classic beef burgers in the ultimate burger.The American test kitchen provided the article to The Associated Press.