We're big fans of burgers here at EatingWell. And no wonder--these iconic little rounds of beef are practically vacuums for flavor. They suck up the smokiness of the grill and the savoriness of any other ingredients added to them: garlic, onion, Worcestershire sauce, chili powder. You can top them with any range of condiments, veggies or cheeses.
That's why I love the advice meat expert, grilling aficionado and chef Bruce Aidells shared in EatingWell Magazine about his tricks to make a flavor-packed burger. His most fundamental piece of advice: start with quality ingredients. Here are some of Bruce's top tricks for packing your burger with flavor.
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Tip 1: Go Beyond All-Beef: Combine Lean and Fattier Meats
Go beyond all-beef burgers and experiment with pork, turkey, chicken and lamb. Bruce's tips for the best combos? Add a leaner, neutral-tasting meat like turkey to a fattier cut like lamb or pork to reduce saturated fat while still maintaining the best flavor.
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Tip 2: Mix Seasonings Into the Meat, But Don't Overwork the Meat
Don't just sprinkle your formed burgers with salt and pepper--mix seasonings right into the meat. But don't overwork the meat: when you're adding seasoning or other ingredients to the meat, mix it just until everything is incorporated.
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Tip 3: Incorporate Ingredients That Pack a Flavor Punch
Add flavor and moisture to lean burgers by incorporating savory ingredients, such as smoked cheese and barbecue sauce.
Related Recipes: Mouthwatering BBQ Sauces, Marinades & Rubs
Tip 4: Add Colorful Herbs
Chicken and turkey burgers are lean, but not often visually appealing. Add colorful herbs like cilantro and parsley (or perhaps some fresh scallion) to increase their visual appeal and flavor.
Tip 5: Get Creative with Flavor Combinations
Get creative and use the flavor combinations in your favorite ethnic foods to season burgers. For example, if you're a huge fan of Mexican food, try adding chili powder and cumin to your burger and top it with pepper Jack cheese and salsa.
Must-Read: How to Make the Best BBQ Chicken
What are your tricks for delicious burgers?
By Matthew Thompson
Matthew Thompson is the associate food editor for EatingWell Magazine.
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