You've been grilling meat all wrong

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You've been grilling meat all wrong

Read on for the most common mistakes when cooking hamburgers, hot dogs, steaks and more.

Overhandling Ground Beef

When working with ground beef, the less you handle it, the better. Mushing ground beef too much harms the proteins and ultimately will make the burger taste less tender. According to Buzzfeed, you will get the best results if you don't do anything to the meat before shaping it into a patty.

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Slicing Steak Too Soon

Of course, you want that steak to be nice and hot for the guests, but it's important to let the steak rest after grilling. When the steak rests, the juices distribute in a delicious way. Bon Appetit suggests waiting five to ten minutes to cut thin meat and waiting ten to fifteen minutes for larger cuts.

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Adding Salt Too Soon

Don't add salt to ground beef until right before grilling it. The reason is that salt draws the water out of the burger, which will cause the proteins to dissolve and then make the meat taste like a sausage instead of tender like a burger. Make sure to add kosher salt after you've formed the patty and put the seasoned side down on the grill. After roughly four minutes, season the other side before you flip.

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Assuming All Hot Dogs Are The Same

It's important to pick the right type of hot dog. There are pork, chicken, turkey and beef hot dogs, so decide which you like the best. Hot dogs also come in cured and uncured forms. Cured hot dogs contain sodium nitrates to extend their shelf life, but many people try to avoid consuming nitrates. Uncured hot dogs are becoming more popular.

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Pressing Down on the Burgers

Do not use a spatula to press down on the burgers. This actions robs the burgers of their delicious juice.

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Ignoring the Difference Between Skinless and Cased Hot Dogs

Serious Eats recommends carefully adding slashes to skinless hot dogs. That way, the heat will distribute evenly and keep the dogs from getting shriveled. Cased hot dogs don't shrivel as easily as skinless hot dogs, but some do burst. To avoid bursting hot dogs, try simmering cased hot dogs in a flavorful liquid and then searing them quickly over direct heat.

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Adding Cheese Too Soon

Don't add cheese to the burger too soon. Grill the patty seasoned side down for around four minutes, and then season the other side and flip. Buzzfeed recommends letting the other side cook for two minutes and then checking to to see if the burgers are firming. Then add the cheese and grill for two more minutes.

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Going Straight From Fridge to Grill

Don't take meat straight from the fridge and place it right on the grill. Meat should be at room temperature before cooking it, just like butter.

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Not Buying the Right Amount of Meat

It takes six ounces of ground chuck to make one burger, and there are 16 ounces in a pound. When cooking for a party, it's a good idea to take the number of burgers you want and multiply it by six ounces. Then divide that number by 16 to figure out how many pounds of meat you'll need.

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Happy grilling season! Now that it's summer, grilling is likely to become a frequent occurrence. Still, while you think you're handling your meats properly with all of that practice, there are many common mistakes that many make when grilling.

Did you know that you should never cook your meat straight from the fridge? Or that you can actually over handle ground beef and ruin the taste of a burger?

Check out the slideshow above for the 10 reasons you've been cooking meat all wrong.

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