CELEBRITY CHEF reveals a grilling technique that makes juicy burgers at a Memorial Day barbecue
Graham Elliot, a chef well-known for his role as a judge “Master Chef”The key ingredient to grilling a tasty burger is the one ingredient.
American chef and restaurateur, aged 45, believes it’s beneficial to add ice cubes to the middle of the hamburger patty before it goes on the grill.
Speak to FoxNews.comGraham said: “Make your patties, then put your little ice cube in there and then when you grill it, it keeps it moist and keeps it from getting dried out.”
Graham advises that meat does not need to be prepared in any special way.
He explained that people always make the same mixtures for burgers as they do with meatloaf, meatballs, and they add all the onions and pepper to it.
“You don’t want to do that. You want it to be just straight meat.”
According to Gourmet Grill MasterThe ice cube trick works best when grilling, rather than other methods.
Grilling Blog explains that a skillet is a better option for preserving the moisture.
“The grill’s high heat extracts most of the meat’s natural juices and moisture.
“You can certainly give it a try, but we think this method works best at the grill.”
You should also ensure that you cook your burgers well if barbecue is something you do this weekend.
The USDA’s Food Safety Inspection Service advises: “Cook food to a safe minimum internal temperature to destroy harmful bacteria.
“Meat and poultry that has been cooked on a barbecue often brown quickly on the exterior. A food thermometer can be used to ensure that the food has reached an acceptable minimum internal temperature.
“Cook beef, pork, veal, and lamb (steaks, roasts and chops) to 145°F and allow to rest for 3 minutes. Hamburgers made of ground beef, pork, veal, and lamb should reach 160°F.
“All poultry (including ground) should reach a minimum of 165 °F.”
It warns: “NEVER partially grill meat or poultry and finish cooking later.”
You might also have noticed the holes in the White Castle burgers.
These holes are designed to speed up the cooking of burgers.
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