Grilling Tips for Making the Best Burgers with Morton Salt

Grilling Tips for Making the Best Burgers with Morton Salt

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image004 (1)Summer is almost officially here, and that means for most of us, we’re looking to spend as much time outdoors as possible. That means it’s time for the grill. One secret to making perfectly seasoned food is using the right type of salt. Our friends at Morton Salt provided some great tips for grilling everything from beef to veggie burgers.

Great tasting food will help us erase food waste!

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How to Season Every Kind of Burger This Summer

  • Beef Burger:
    • When making a beef patty, keep the meat cold, and do not over handle.
    • When making a beef patty, do not salt in advance. Liberally season both sides with Kosher salt right before grilling to ensure juicy burgers. Kosher salt will season the beef patty most evenly, and that will ensure even cooking on the grill.
    • To ensure even patties, press down in the middle of the uncooked patty with a thumb to prevent swelling in the middle.
  • Salmon Burger:
    • When making a salmon patty, coarsely chop the fish to ensure texture, and do season the meat with Morton Coarse Sea Salt in advance, as it will keep the patty together and prevent breaking on grill. Sea salt compliments the natural taste of sea in the fish. Fine sea salt can be used, but put in the extra care to season evenly!
  • Veggie Burger:
    • When making a veggie patty, liberally season the mix with Morton Kosher Salt before forming them into even patties. The even seasoning achieved by using Kosher salt ensures that one area of the patty will not be dehydrated, and therefore the veggie burger will maintain its form on the grill.
  • Chicken Burger:
    • When grilling a chicken breast burger, pound the meat to roughly even thickness so it doesn’t burn on one side, and end up undercooked on other.
    • Since chicken breast can easily overcook and become dry, dry brining in advance will ensure juiciness of the meat when grilled. Place chicken breasts on a wire rack over a sheet tray, evenly and liberally season with Kosher salt on both sides, and let it rest in the refrigerator for 24 hours so salt has enough time to alter the protein of the meat for a more tender outcome. When it’s ready, blot the meat with a paper towel to remove surface moisture, brush with oil and add freshly cracked pepper
    • Cut lemons in half and grill them cut side down along with the chicken breast. Squeeze the juice on top of the finished meat for extra flavor and freshness
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Lorianne Lacey
Lorianne Lacey
Lorianne Lacey

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