The approach of spring has us dreaming of warm-weather grilling and our favorite cookout staple, hamburgers. Zagat's Chef Secrets series recently shared a one-finger trick from Bobby Flay for making the best burgers.First he recommends handling the meat as little as possible when forming the patties, which should be uniformly sized and about ¾-inch thick. Then comes the trick: after shaping the burgers, he uses his thumb to push a depression into the center. This helps keep the patties from bulging as they cook, which reduces the temptation to press down on the burger while it grills. The resulting patty is well-formed and juicy. Sounds good to us!
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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