BETHESDA, MARYLAND (May, 2012) – Did you know May is considered to be National Burger Month? We are a country that loves its burgers and enjoys grilling them outdoors when the weather allows. Each person in the country eats an average of three burgers per week, or around 150 burgers per year. That’s a grand national total of 40 billion burgers per year. Despite our unity in the hamburger, whether we are eating beef, turkey, or veggie, one thing that holds true is that not all burgers are created equal.
“There’s a wide range of burgers out there today, and achieving a great burger comes down to the steps you take to prepare and grill it,” explains Mark Bucher, founder of BGR The Burger Joint.
Here are 5 tips for grilling up the best burgers:
- Start natural. The best burgers are created by using good ingredients. Start with the best ingredients, no matter what kind of burgers you are making. Opt for the most natural, pure base that you can get. For example, if you are making beef burgers, opt for ground brisket that is free of hormones, antibiotics, and fillers.
- Prep the burger. Season your burger with a little sea salt and fresh ground black pepper, and brush both sides with a small amount of canola oil. This will help prevent it from sticking to the grill, as well as giving it even more flavor.
- Grill to perfection. Keep an eye on the grilling process of your burger. Burgers that are overcooked will become dried out. In order to get this right, you have to know how everyone prefers their burger, from slightly pink to well done, and everything in between. With practice, this is an area that can be mastered. Only flip once and use a thermometer to gauge done-ness.
- Choose your bun. Having a good bun to put the burger on should not be overlooked. Don’t skimp when it comes to the buns. Opt for a sesame coated brioche bun. One that is fresh and is going to add to the overall flavor.
- Offer terrific toppings. Having an array of toppings can really make a big difference in burger taste. Along with the traditional condiments and veggies that people commonly add to their burgers, consider some new flavors, such as guacamole, salsa, or grilled pineapple.
“Especially when the weather is getting warmer, there is nothing better than a backyard barbecue with some good burgers,” adds Bucher, “Grilling them to perfection may take a little practice, but it’s certainly a task worth mastering.”
BGR The Burger Joint, located throughout 10 states and the District of Columbia, specializes in serving up perfect burgers. They offer award winning prime, dry aged beef, turkey, and veggie burgers. The restaurant chain focuses on providing healthier, fresher gourmet food options served fast.
Besides their award-winning burgers, such as the fan-favorite Wellington burger, BGR features three kinds of fries, hand spun shakes and the largest burger of them all, the 9 Pounder. For more information about BGR or franchise opportunities, please visit www.bgrtheburgerjoint.com.
