7 Tips
 For a Better 

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To really wow your guests at your next barbecue, upgrade your patty with these pro tips

Perfect Your Patty 


Grinding your own meat is best, but if you aren’t able to, look for an 80/20 blend of ground beef.

Get Into the Grind


Refrigerate your beef until you are ready to form or cook it.

Keep It Cool  


Gently form it into patties that are 3/4 inch to 1 inch thick.

Be Gentle 


Use your thumb to make an indentation in the center of each patty. 

Add a Dimple


Be sure to wait until after your patties are formed to season the meat, generously, with kosher salt

Now It’s Time for Salt 


We love using a hot cast-iron pan or griddle to cook burgers in Food Network Kitchen.

Get Cooking 


Don’t be afraid to use an instant-read digital thermometer to make sure your burger is done to your liking.

Thermometers Are Your Friend 


The pros in Flavortown Market know that a great burger isn’t about the bun or the toppings — it all starts with a killer patty.

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