Winners of our Biggest Barbecue Disaster contest come to Sunset for grilling school with Food Network star Tyler Florence
Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.
Don’t overwork it. You really don’t even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they’ll be chewy.
Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time.
Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.