Grilled Hamburgers with Cognac, Mustard, and Chives
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Appears in Cook's Illustrated July/August 2000, America's Test Kitchen TV
Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.
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WHY THIS RECIPE WORKS
For a moist, juicy hamburger recipe with a tender and cohesive texture, we preferred chuck ground to order, with a ratio of fat to lean of 20 percent fat:80 percent lean. We formed the meat into 6-ounce patties with a depression in the midd...
