I'm not much of a meat eater, not for health reasons but mainly by preference. I seem to crave vegetables, salads, cheese, and crunchy foods. However, I do love certain meats, and among them is the hamburger. I don't like any old hamburger—never buy them at fast food places or lunch counters—but I do love a juicy grilled hamburger, like the ones I used to enjoy before anyone worried about cholesterol, the carcinogenic properties of grilled food, or pink slime.
Since my first few attempts at grilling went so well, I decided to branch out and grill meat, the food that most people probably associate with grills immediately. I went online and did sine reading on the subject, and I enjoyed the variety of approaches and instructions:
- Never add onions. Then you have meatloaf.
- Never flip a hamburger more than once.
- Cold meat doesn't stick to a hot grill.
- Don't flatten the hamburger!
- Make a dent in the center of each patty.
- Pack the meat tightly and your burger will be tough and dry.
- Grill 4-6 minutes until beads of blood appear. Then flip.