‘The Pioneer Woman’ Ree Drummond’s 7 Tips to Grill the Perfect Burger
The Pioneer Woman Ree Drummond loves the grilling season. And she has plenty of recipes and tips that will make your next cookout a hit with your friends and family. Here are Drummond’s seven tips for grilling the perfect burger.
7. ‘The Pioneer Woman’ says medium heat is key
Cooking the perfect burger on the grill isn’t just about the ingredients. You also have to take into consideration the tools you use, as well as the cooking method.
According to Drummond, it’s super important to “cook over a clean grill that is at medium heat.” She notes that cooking your burgers over high heat will end up burning them.
6. Ree Drummond says bigger is better when it comes to burgers
When you are forming your patties to make a recipe like Drummond’s burger with goat cheese, caramelized onions and bacon, The Pioneer Woman says that bigger is better.
Specifically, Drummond advises to form your patties so that they are larger in circumference than the buns you are using. This is because the patties will shrink as you cook them.
5. Avoid the ‘baseball effect’
One of Drummond’s grilling tips for the perfect burger is to make sure you avoid the “baseball effect.” The Food Network star says to make sure your patties have thick outer edges. Specifically, your patties should be thicker on the outer edges than they are in the center.
If you don’t shape your patties this way, they will shrink and squeeze the meat toward the center while they cook. That’s the baseball effect, and you don’t want that ruining your burger.
4. ‘The Pioneer Woman’ says salt goes on the outside
When seasoning your meat mixture before forming your patties, Drummond says to hold off on the salt.
Instead of adding salt to the mix, The Pioneer Woman says to generously sprinkle each side of your raw patties with salt right before you throw them on the grill.
3. Ree Drummond wants you to be gentle
When you are working with the meat to make your patties, Drummond says not to overdo it. Overworking the meat with your hands or with a mallet will result in tough burgers.
Ground beef, chuck, and turkey are great right out of the package. All you really need to do is add your ingredients and gently mix as little as possible. There’s no need to manhandle the meat.
2. Get that meat out of the fridge
When you are making the perfect burger, avoid taking your meat directly from the fridge to the grill. Drummond says to make sure your meat comes to room temperature first before grilling.
Bonus Tip. When making The Pioneer Woman’s Best Bacon Cheeseburgers, Drummond says to keep things simple. The melty cheddar and smoky bacon do most of the work and add plenty of flavor.
All you need to do is season them with salt and pepper, heavy cream, Worcestershire sauce and a few dashes of hot sauce to give your burgers a savory taste with a bit of spice.
1. ‘The Pioneer Woman’ Ree Drummond says to pay attention to cook time
An overcooked burger is not the perfect burger. Drummond warns against overcooking the meat, and advises keeping your eye on the clock. The right amount of time you’ll need depends on the size of the patty and desired doneness.
For a six-ounce burger, Drummond says to cook the patty for about four minutes on each side for medium (pink in the center). Add or subtract time if you prefer rare or well done. And be sure to let the cooked patties rest for a few minutes before putting them on the bun and adding toppings.
The Pioneer Woman airs Saturdays on The Food Network.
