The summer and a burger is a crowded menu for the grill, but how we can prepare other than the usual so that it becomes a special burger for your guests. The following are some tips from a cooking expert.

Jennifer MacKenzie,a cook book author and the owns a cafe in Lakefield. If you want to make a strong beefy taste, you can choose lean ground sirloin or round. But if you like fattier burger just choose chuck because its has more marbling in the texture. To find material for ground beef can be seen in the names sirloin, chuck and round on packages to ensure the ground beef is made from a single cut, not a mix.

MacKenzie like to use the whole-grain or multi-grain with fresh toppings. A little beef dynamos of
sliders with a quarter of the size of regular burgers can be used as appetizers, lunches or for kids’ smaller appetites. Another way if you have hot dog buns cut them into pieces to serve the smaller-sized burgers.

You can use ciabatta sausage buns cut into slider-size pieces. A mini-pitas, and just slide the burger inside the pocket. when it comes a large gathering, just make up burger patties ahead and freeze them. Layer them with parchment paper between and put them in a freezer bag. So when you need them just pull out whenever we want burgers.

According to MacKenzie, the sky is the limit when it comes to toppings. And they can be prepared ahead of time for parties. She love roasted red peppers or grilled caramelized onions, chutneys and pickles or guacamole to name a few.

Mixing the meat use big fork and gently twist and lightly mix the crumbs and egg and any seasoning until the ingredients are evenly distributed. And one to note is do not manhandle and squeeze patties or squish them too much when shaping the patties. Shape them into a ball, press them gently into a 3/4-inch (two-centimetre) patty instead of making them too thick. When they are too thick they can get dry on the outside because they take longer to cook through.

Don't overworking the meat when on the grill or pester them. Preheat the grill to medium high and get it nice and hot so they sizzle. When you have extra-lean ground beef, grease the grill. The last step is putting the patties on the grill and then cover it for 5 minutes. When you see the juice rises to the top of the burgers,and then flip them. Watch closely until a digital instant-read thermometer inserted sideways reads 71 C (160 F).


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