The Perfect Burger

• Medium ground meat makes burgers that are more moist. Buy hamburger that is at least 15 to 20% fat to prevent the hamburger from becoming too dry.
• To make each patty equal in size, use a measuring cup or roll meat into a log and slice.
• Rather than adding cheese to the top of the burger, try mixing shredded cheese into the burger patty.
• Pressing down on burgers while they are on the grill will release the natural juices and dry out the hamburger.
• Insert the prongs of a fork randomly into the burger before cooking. This will allow heat to circulate more evenly while cooking. If you wait until you are cooking the burger, natural juices will be lost and a dry burger will result.
• If you are using hamburger that tends to dry out while cooking, try adding a tablespoon of vegetable oil per pound before making hamburger patties. The oil will help to replenish fat and moisture content.
  Or
  Add one beaten egg white for each pound
  Or
  Make hamburger patties with a tablespoon of cottage cheese in the center
• Experiment; add a hint of herb such as basil, thyme or rosemary before making patties.

Burger Makeover

• Mix raw, ground hamburger with any of the following ingredients before making patties:

• Stuff center of hamburger with:

• Top your burger with:

Meat
Reading the label.

USDA Prime - Most tender
USDA Choice - Very tender
USDA Good - Low fat, needs tenderizing
USDA Commercial - Tough
USDA Utility, Cutter and Canner - Lowest Grade

Soaking meat in white vinegar and water for 3 to 5 minutes will increase tenderness.