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Beef Burger with Microgreens Mint Aioli and Feta
While quality is key for flavor, you still have to cook it correctly to get the right texture. And with burgers, there are a couple of other factors that could all make the difference between a tender burger and a tough one. The first is not overworking the meat when forming the patties. Overworking can make the proteins cross-link each other, making the final burger dense instead of tender. The next trick is to keep the meat really cold until it’s ready to hit the grill. If your burgers are warm and pliable, that means the fat is sticking to your hands — not your burger, which is where you want it.
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