Throwinghamburgers on the grillis always a crowd-pleaser.
Go beyond standardground beeffor a chef-approved burger to grill.
The slowly melting water will steam the inside of the burger and trap moisture for a juicy finish.
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This doesnt just look lousy.
It will disappear as the meat shrinks during cooking.
and youll wind up with a perfectly uniform burger.
If youre doing cheese, nothing melts quite like American, says Irvine.
And remember you often lose most of a single slice to melting.
Like an aggressive NFL coach, I say go for two.
When the meat and butter combo hits the grill, youll be rewarded with creamy, buttery goodness.
If youre cooking inside, I prefercast-iron.
Get the pan just about to its smoking point before you add your meat, suggests Irvine.
Gurrera also uses a stovetopsaute pan.
Just double-check its hot to get a nice sear on your meat.
