There's nothing like firing up the grill and slapping on some burger patties that sizzle and ooze with juicy flavor. But you don't get the perfect patty without proper preparation, and that doesn't just mean using the right seasoning. When it comes to grilling burgers, it's all about temperature — most importantly, it's all about their temperature before they even touch the grill.
The key to the perfect burger is keeping the raw meat cold until the very last possible minute before placing the patties on the hot grill. Storing them in the fridge after they've been formed into patties helps each burger retain its shape and fat content, ensuring more flavorful bites. Additionally, the USDA's Food Safety and Inspection Service says keeping the raw burger meat cold (at 40 degrees Fahrenheit or lower) also helps prevent bacteria that can form if the beef sits at room temperature for too long.
The benefits of this burger tip, combined with the ease of storage, make it an un-skippable step for your next cookout. Why keep your burger patties cool? Most other meats benefit from being left at room temperature before cooking, but beef burgers benefit from the opposite. Keeping the patties cold prevents them from loosening up and falling apart, and this applies when you're both shaping and storing them.
Most importantly, though, the cold locks in the meat's fat, which not only holds the flavor but also determines the burger's texture. Using meat with a high fat content often yields a ju.