Sign up for our weekly newsletter, "Dinner Tonight." Each Monday, we feature a fresh, super simple 30-minute recipe, and deliver a shopping list to your inbox. Sign up now.
Weeknight Cooking
How Can I Keep My Burgers from Turning Tough?
We have three key tips to getting tender, juicy burgers every time.
By Published Sept. 4, 2020
It's a problem for burger-makers across the land: You create a perfect patty of ground meat, but shortly after it hits the heat it seizes up into a tough little meatball that’s all chewiness and no flavor.
It’s easy to avoid. Here are three ways to combat the meatball effect:
1. Don’t overwork the meat. Press it into a patty just firmly enough to form the shape without compacting it any more than you have to.
2. Create a small indentation in the center of the patty. This will help forestall the balling by keeping the patty from drawing in on itself as it cooks.
3. Don’t overcook. For this pork burger, aim for 160 degrees, at which point the burger will be done but not dried out. And be sure to let it rest for a few minutes; it will be much more tender if you do.
Recipe
Maple-Bacon Burgers
We reimagine the timeless combination of pork and maple syrup in burger form.Get the Recipe
Winner
Lodge Classic Cast Iron Skillet, 12"
Buy the right one and it will last forever. Read our review to get more details on how our winner tested higher than others.Buy Now