Making a delicious, juicy burger might be easier than you think.
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As a chef, I strongly believe the best way to feed a crowd is to have all your party foods prepped and ready to go — including burger patties.When I worked as a line cook a few years ago, I learned the subtle art of working with ground meat and making the perfect burger that's nice and juicy.As you prepare to make those burger dreams a reality, remember these tips.Pay attention to the meat's fat percentageGood beef just tastes better, and the best butchers know how to balance tender or sinewy meat with fat to enhance its potential.If you can, try to find a local farm that sells whole cuts or its own frozen ground meat. The most common burger choice is chuck steak, which has 80% meat and 20% fat.In a pinch, 85% ground meat will do just fine, but be extra cautious about overcooking. Try not to go above medium temperature if you want to retain the burgers' moisture and flavor.Thaw your meat completely
The type of beef you purchase matters.
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