I consider myself to me a pretty good cook and good around the grill. One thing I have never figured out is how to grill a perfect burger. I start out with a good bun sized patty and after grilling it turns into a much smaller diameter and rounder piece of meat. I have tried all the "tricks" with putting a dimple in the middle, putting an ice cube or pat of butter on top, etc. Also my grill is a Horizon (no longer in business but was called the slow cooker of grills back in the day). It physically cannot get over 400 degrees and by design there are no flare ups so it isn't like they burger is burning or getting charred.
What am I doing wrong? I love me a good burger and while these reduced sized patties are still tasty and juicy, how can I keep their approximate size?
What am I doing wrong? I love me a good burger and while these reduced sized patties are still tasty and juicy, how can I keep their approximate size?
