SOURCE: Bob Evans

April 19, 2012 05:00 ET

Chef Secrets: Grill the Perfect Burger

MISSION, KS--(Marketwire - Apr 19, 2012) - (Family Features) When it comes to making the perfect burger, every grill master needs a few tricks up their sleeve. From choosing the right ingredients, to knowing how to best maintain the flavor of the meat, mastering the basics is key.

Chef David Eisel of Bob Evans understands that following a specific method can produce a truly mouth-watering burger. "A better-tasting, restaurant-worthy burger starts with quality ingredients and a little creativity," explains Eisel.

Here, Eisel shares his tips for grilling the perfect burger, his Backyard Burger recipe made with Bob Evans Original Sausage Roll for a fun twist, as well as a Country Sausage Macaroni and Cheese that will be the hit of the season.

Tips for Building a Better Burger

  • For a better tasting burger, purchase ground chuck that contains 80 percent lean beef and 20 percent fat.
  • For additional flavor, add Bob Evans Original Sausage Roll to your burger mixture. The flavor-enhancing effects of the sausage will add a nice layer of flavor and creativity to your classic burger recipe.
  • Create nicely shaped burger patties by making an indent in the middle of the patty with your thumb after forming. The indent helps the patty expand lengthwise as the meat tightens during cooking, rather than width-wise.
  • When making your own marinade, use a mixture of oil, an acid such as vinegar, lime or lemon juice, an aromatic like garlic and onion, as well as salt and pepper. Make sure to marinate the meat in the refrigerator for a minimum of 4 hours.
  • When grilling, prevent flare-ups by using the grill lid.
  • Use an instant-read thermometer and cook the patties until the internal temperature is at least 165°F. An internal temperature below this is not recommended when cooking with sausage.
  • To maintain the flavor and juiciness of the meat, never turn the burgers more than once while grilling.
  • Always toast the buns -- either on the grill, or in a skillet -- with butter or cooking spray to add another layer of flavor and crunch to the burger.

For more grilling favorites and recipes for summer entertaining, visit www.bobevans.com.

Backyard Burger
Prep time: 10 minutes
Cook time: 10 to 15 minutes
Makes: 8 burgers

1 pound Bob Evans Original Recipe Sausage Roll
1 pound ground beef
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan cheese
1/3 teaspoon ground pepper
8 hamburger buns
Lettuce (optional)
Sliced tomato (optional)
Sliced onion (optional)

In large bowl, combine first five ingredients. Form into 8 patties.

Over medium heat on a grill, cook burgers on each side until done, about 10 to 15 minutes. Serve with buns and favorite toppings.

Country Sausage Macaroni and Cheese
Prep time: 15 minutes
Cook time: 40 minutes
Makes: 6 to 8 servings

1 pound Bob Evans Original Recipe Sausage Roll or Bob Evans Zesty Hot Sausage Roll
2 packages Bob Evans Macaroni and Cheese (20 ounces)
1 can sliced mushrooms, drained (4.5 ounces)
1 cup diced tomatoes
1/3 cup sliced green onions
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F. In large skillet, crumble and cook sausage until browned.

In large bowl, combine sausage, macaroni and cheese, mushrooms, tomatoes, and onions. Spoon into a greased 2-quart casserole dish.

Cover and bake 30 minutes, or until hot. Stir and sprinkle with Parmesan cheese. Bake uncovered for 5 minutes. Let stand for 10 minutes before serving.

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