Every summer, it seems, burger lovers vow: This is the year I’m going to perfect my burger-making skills. Well, listen up, burger lovers. It’s that time of year again, and to help jump-start your summer grilling resolutions, TODAY’s Matt Lauer talked to chef Bobby Flay, who knows a thing or two about burgers, judging from the crowds at the 19 locations of his Bobby’s Burger Palace restaurants.
Here are the chef’s tips to turning out the ultimate, show-stopping burger:
An 80-percent lean, 20-percent fat ratio is Flay’s choice for burger patties, because of the relatively high fat content—it guarantees you'll get a juicy burger. As TODAY's Matt Lauer points out, the blend is not exactly diet-friendly, but the chef says it’s the worth the occasional splurge: “To me, if you’re going to eat a burger, it might as well taste good.”
Using your thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That’s the last thing you want to do,” Flay...