Random musings: How to Grill the Perfect Burger #TBT

Today's blog post was originally published two years ago:

Since Barbecue Day is coming up on the 4th of July, this article from The Art of Manliness seemed appropriate:

Smoke wafts through the air, there’s a cold beer in your hand, and the smell of freshly cut grass drifts by on the breeze. Nothing beats a summer barbecue, and when it comes to grilling, there’s just no substitute for the perfect burger.

Unfortunately, cooking the perfect burger is an essential grilling skill that lots of people don’t have (and don’t even know they don’t have). Burgers aren’t meant to be football-shaped balls of meat, hidden within the recesses of an oversized bun. Nor should they be dry and filled with non-burger ingredients, like breadcrumbs and eggs. They should be juicy and thick, but not too thick, and seasoned with basic ingredients that don’t hide the burger’s true flavor. If that sounds like a burger you want, read on.

Before you start grilling your perfect burger, make sure to start with the best meat possible — a freshly ground mix of 80/20 chuck. Chuck is a cut of beef and 80/20 means that 20 percent of the ground beef is made up of fat. Any less than 20 percent fat and the burger tends to be too lean, which will make it come out dry. Once you’ve got your meat, it’s time to start grilling.

The article also includes an illustrated guide:

I'll be at my sister's on the 4th of July...she decided to move her birthday from December 23rd to July 4th. I'm not sure what their plans are for dinner.

My sister didn't move her birthday this year, but I think I'll wait a week before I go up. After being cooped up at home for more than a year I'm sure the traffic will be crazy this weekend. So, maybe next weekend.

Also, AoM's latest podcast is on the same subject...maybe I'll write about it next week so we can compare the results.