With summer in full swing the ritual of the backyard barbeque is in full force and unlikely to be a constant for the next seven weeks, if not longer. Though the selection of foods for barbequing can be extremely diverse, including healthy vegetables, there is no disputing that hamburgers are likely the most popular item to meet the grill.
Of course all hamburgers are not the same and with that in mind I have put together the following tips;
1. Do not even think, not once, not ever, of the pre-made or frozen variation found in stores. No.
2. Clean your grill.
3. Choose a ground sirloin meat, freshly ground with a higher fat content (i.e. 15 plus percent).
4. Grip training is for the weight room not making hamburgers. The sirloin is not handled for too long nor packed too close. Create the burger patty but don’t flatten or excessively squeeze.
5. Once the hamburger patty’s are made, cover and place in refrigerator.
6. Pre-heat the barbeque, bringing to a high temperature.
7. Apply a modest amount of olive oil to burgers before placing on the grill.
8. Cook the burgers swiftly (this will vary depending upon barbeque) and flip but once and ensuring they are cooked fully with a core temperature approximately 160 degrees. Be careful not to ‘press out’ juices, which only serves to flare the barbeque.
9. Once you are satisfied with the hamburger, take off grill and set aside for a few minutes.
10. Toast buns and serve with hamburgers.
For added taste, from USPlabs Nutrition page try the Cheeseburger Ranch Sauce
• 2/3 cup Greek yogurt
• 1/4 cup almond milk
• 1 tablespoon Lemon Juice
• ¼ teaspoon garlic powder
• 2 tablespoons fresh chives
Prepared by John Davies
The information provided in ‘Instant Training Improvement Tips’, as well as this web-site blog is intended for informational and educational purposes only and should it be interpreted as medical advice for any condition. Always consult a qualified medical professional before beginning any nutritional program or exercise program. By reading this disclaimer, you hereby agree and understand that the information provided in this column is not medical advice and relying upon it shall be done at your sole risk