Welcome to The Eat This Not That Podcast, brought to you by Bob's Redmill.

I'm John Hammond, and this is Megan Murphy.

Hi, everyone.

And this episode, we are going to help you rule the grill like never before.

Everyone loves burgers, right?

Absolutely.

Who doesn't love a good burger?

Especially a nice, juicy, grilled burger with the marks and good bun.

So good.

But unfortunately, a lot of us make little mistakes that, if corrected, could have a huge

impact on delivering an even better burger for your family and your friends this summer

or any time you're cooking a burger, right?

Yeah.

I mean, you might not put too much thought into crafting

homemade burgers, but there's more to it than just grabbing a ground beef and a package of buns.

That's why we've rounded up these six common mistakes. Many of us are guilty of when making

burgers. And I'm guilty of well over half of these, right? I've actually corrected some already, but some I still, like, as we were preparing for this, I'm like, oh, man, I definitely do that. And I think part of it with burgers is that when something is so seemingly simple, it's easy to just kind of take a flyer and not pay that much. Right? Ground beef, maybe you throw some breadcrumbs in there. They're already formed. Right. Or you buy them preformed. And you're just throwing them on a grill and you figure like a couple minutes per side and like it depends on how you're like it cooked. And then you throw it on a bun, throw some condiments on it. And that's dinner. But it doesn't have to be that simple. And by, you know, fixing a couple of these mistakes, it really has a dramatic impact on just how, because if you're buying good beef too, right? And if you're having a barbecue for friends, let's say, like, you don't want people to be like, well, a burger was okay. No, you want a good burger. You want people to be like, yawks. Exactly. Amazing. Like, man, I can't, I can't believe John's burgers. They're always so juicy. Now, nobody's ever said that. But maybe after this, I'm hoping that somebody's going to say that. I hope so too, John. So let's get started. Here's one that I have made all the time. And to this day, and I'm going to stop, you're forming your patties that aren't flat, right? And this is what I do. Like, I think I want a nice, thick, juicy burger, and I make this, like, rounded meatball that, you know, I kind of press it down a little bit, but still too thick on the inside. So it doesn't cook evenly. And all of a sudden, like, like, Natalie especially, like, we'll cut it in half and she'd be like, oh, is this cooked through?

Yeah, in the middle especially.

In the middle is like cold and red, which is fine for some people. But if you don't like that, then you want to flatten your patty. Press your patties. Use a burger press. They're super easy to find. Amazon.com or more stores. little plastic disc that with a handle you just kind of like press it down and if you

don't have one of those no big deal just use a couple plates or a couple cutting boards and just some light pressure to kind of press down that that meatball of a patty and flatten it out because it, you know, not only does it help cook evenly, right, and actually fit the bun a little bit better better but when you're putting lettuce, tomato,

maybe some grilled onions, maybe another patty if you're really hungry, is better for stacking.

Yeah, right? Flatter is better. So flatten it out.

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