Incinerated (or raw) meat, lighter fluid-spiked food, and falling-apart fish can really put a damper on a summer barbecue. Our tips will help get things in order.
You thoroughly mix burger patties
THE RESULT: Tough, dense burgers.
THE FIX: Your own two hands are the ideal tools for shaping burgers, but too much manhandling will leave you with a finished product that’s tough, not tender. For perfect patties, use a light touch and be careful not to compact the meat as you shape the patties. Work the ingredients evenly and lightly, enough to form a sturdy patty but no longer than necessary. Use your thumb to make a small indentation in the center of each patty before tossing it on the grill. Burgers swell in the middle as they heat up, so this trick will help them hold their shape and cook evenly.