KitchenAid Classic Burger - Amazing!

1. Pick Your Protein: While beef is a popular protein for burgers, there are countless other options ranging from poultry to seafood. Expand your burger repertoire with creative combinations featuring chicken, turkey, pork, salmon, veggies, beans or whole grains like quinoa and bulgur.

2. A Better Blend: Grinding your own meat is the first step in transforming a burger from blah to brilliant. The KitchenAid® Food Grinder Attachment makes creating custom blends a total breeze and allows you to determine the lean-to-fat ratio for your meat mixture. As a general rule, 70/30 and 80/20 are popular ground beef lean-to-fat ratios that result in juicy, flavorful burgers. However, you can opt to include less or more fat depending on your personal flavor preferences.

3. Patty Pressure: Ground meat should be lightly pressed rather than tightly compacted into patties. The more you condense the mixture, the tougher your burger will be. It’s also important to create an indentation by pressing your thumb into the center of each patty. This gives the patty space to expand, which results in a more evenly cooked burger.

4. Meat-to-Bun Ratio: Consider the size of your bun when shaping your patties. Burgers shrink as they cook, so it’s important to shape your patties to be slightly larger than the size of your buns. Accounting for this shrinkage will guarantee a proper meat-to-bun ratio and will prevent the burger from getting lost in a sea of carbs.

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