Secrets to Making the Tastiest Burgers

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Secrets to Making the Tastiest BurgersFunded by the Beef CheckoffPhoto Courtesy of the Beef Checkoff

With countless toppings and flavorful seasonings, create the burger of your dreams and make those taste buds sing. Release Your Burger Imagination.

There's no wrong way to cook a burger. OK, there is. Although delicious toppings like avocado, grilled onions, or mango salsa can all add variety and taste to a burger, trimmings are only half the story. With a few simple tips, you can master both the prep work and grilling as well.

THE PREP WORK

While many sprinkle seasoning onto the formed burger patty, try mixing those spices and herbs right into the Ground Beef. When forming the patties, make sure to be gentle since over mixing the patties can actually result in dry burgers.

GRILLING TO PERFECTION

Fire up the grill to medium heat. At this heat level, the patties will brown nicely adding deeper flavor to the patty. While grilling, only flip each burger once. Cooking times will differ, so grill according to chart in order to achieve medium (160°F) doneness. Ready, set, grill!

TOPPINGS & CREATIONSDon’t be afraid to experiment. At first, it may seem crazy to add a topping like hummus to a burger but it could be the condiment you’ve been searching for all these years. Or maybe goat cheese and corn salsa is more your thing. Every backyard barbeque across the country is serving burgers with pickles, ketchup and mustard. Stand out by offering jalapeños, grilled pineapple, or even kimchi as your burger toppings. Oh, the possibilities. Let us count the ways.

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Gourmet Herbs - How to Grow the Tastiest Perennial Herbs in Your Garden

Every keen cook or budding gourmet knows that the right combination of herbs can make or break a meal. Most herbs are at their best when they're ultra-fresh. Growing your own can give you a year-round supply of the tastiest herbs at a fraction of the cost of buying them at the grocery store, but how do you keep your herb plants at peak performance?

For many perennial herbs, the key to getting the best flavour lies in choosing the right variety. Once you've done that then it's a case of planting it in the best possible position, and scheduling in regular maintenance. Gourmet herb gardening is not for the lazy - treat your plants well and you'll reap the benefits in improved harvests and flavour.

Thyme

Thyme is one of the key perennial herbs to plant in a gourmet herb garden. Fresh leaves are great used in all meat and cheese dishes, and can even be added to salads. Choose a variety with grey leaves - they have the best flavor - and give it a sunny, well-drained spot with lime-rich soil. Thymes are low growing and make a great edging for paths and borders. Keep your thyme on the dry side - don't feed or water it once it has established, if it's planted in the soil.

Cut thyme plants back just before they flower to encourage a new flush of fragrant leaves; you can dry the trimmings for use through the winter. Aim to replace your plants every few years - they can be divided in spring to rejuvenate them. Although you'll get the best flavour from thyme planted in the ground, it can also be grown in pots.

Chives

Chives bring to life egg and cheese dishes, and can also be snipped into salads. You can grow your chives from seed or divide mature plants in spring. Chive plants love rich, moist soil in a sunny position. Their big purple flowers are a magnet for bees - but letting your plants flower will shorten your harvest season, so have more than one plant and cut some back before they flower, and some afterwards, for a continuous supply of fresh leaves.

Young chive plants grow larger, more succulent leaves, so take the time to divide your plants every 2 or 3 years in spring. Regular trims are also in order. Chives can be dried for winter use, but a better option is to grow some in pots - they respond well to being forced indoors during the colder months.

Marjoram and oregano

Marjoram and oregano are essential herbs for Italian food aficionados. Different varieties have different hardiness levels. The hardy marjoram can be divided in spring, but the tastiest oregano varieties are much more tender and best grown as annuals, from seed.

These Mediterranean herbs love open positions, lime-rich and well-drained soil and plenty of sun. They grow well in pots, and in fact the most tender oreganos are best grown in pots so that they can be moved under cover when necessary - but they must always be kept in the best light available. For the best flavor, don't over feed or water these plants - they're used to tough conditions.

Mints

There's a huge range of mint varieties available, each with a unique flavor. They're all invasive and best kept strictly under control or grown in containers. Don't plant mint in among your other herbs - its rampant roots will quickly force them out. Mints prefer different conditions to most other herbs anyway - they love moist soil and are shade tolerant.

Although mint flowers are great for wildlife, flowering changes the flavor of the leaves. For a gourmet experience, cut the plants back before they flower. And don't plant different varieties too close together - their flavors will mingle. For the tastiest leaves, don't be too generous with either water or feed. Mint leaves are best used fresh, but this is another herb that responds well to being potted up and brought inside over winter.

Rosemary

Rosemary adds a touch of heaven to meat dishes, particularly roast lamb, and barbecues. Although there are several varieties to choose from the flavour is the same and so, for once, you can choose your plant for its aesthetic qualities! A well-grown plant in a warm position will keep you in fresh leaves year-round.

Well-drained soil is essential; lime-rich soil is preferable. If your rosemary bush is growing in the soil then there is no need to water or feed it once it has established. Pot-grown plants will need occasional feeding and watering, but be sparing. The only other maintenance required is a light trim after flowering. For a real gourmet treat, try adding a few young leaves and flowers to salads.

There are many more herbs worthy of a place in a gourmet herb garden. Whichever ones you choose, remember to pick a variety regarded for its flavor, give it the best spot possible and regular care. Then simply sit back and savor your harvest!

The author is a herb enthusiast who has studied herbs for over 7 years and focuses on their gardening, cooking and craft uses. If you would like to receive inspiring herb gardening, cooking and craft hints, tips and recipes in her FREE monthly newsletter plus receive a FREE report '7 Everyday Herbs Made Simple', please visit the author's website: http://www.madaboutherbs.org or her blog at: http://www.madaboutherbs.org