I know the butcher recommends ground meat with about 20% fat. For a more creative and leaner solution to high fat content ground meat add a couple of tablespoons of water to leaner meat and season the meat before forming the patties- salt, pepper, chili powder, cumin, fresh herbs of almost any kind! Add lots of flavor inside the burger. Lightly season with the same seasonings on the outside before grilling or broiling.
Donít press on the burgers when you are cooking them- it squeezes out the juices.
Donít cook over lots of flames, remember the burger continues to cook once off the grill for a bit of time, so lightly undercook the burgers. Remember well done will be a drier burger. Even hot dogs can be dry if charred!
No need to brush on oil before placing most meats on the grill. It simply adds more fat. For very lean meats and fish, spray the grill with a non-stick spray first. There are a couple of key steps to keep meat from sticking to the grill: a clean grill, heat grill to temperature, let meat ďsearĒ before the first flip- the meat caramelizes and seals in the juices, so can easily be flipped over without sticking
I canít believe I havenít shared this recipe with you before now. My kids where a little apprehensive about the feta cheese in this recipe, but once they gave it a try, they really enjoyed it.
This is a great recipe that works well with pork, beef and turkey, too. There is a lot of flavor in these patties. Using ground chicken or turkey gives you a leaner version.
Greek Chicken Sausage
1# ground chicken
Mix all ingredients together. Form into 4 patties and grill.
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