Burger Meister Picnic Tips & Humor

by Cindi Sutter, Founder & Editor  - Burger Meister tips by Southern Living

Burgers can be made from fish, lamb, venison, chicken, sausage, and even certain vegetables. Tofu with minced nut burger, anyone? Anyone?

Toss moistened herbs, unshelled walnuts, or citrus rinds the coals to give the meat a distinct flavor. Some cowboys used dried cow chips but, well…to each his own.

Flavor meat with spicy vinegar, herbs & oil, or wine. Salt draws juices out of burgers; don’t use it unless you prefer that yummy “cardboard” consistency.

Add flavor to meat with ground carrots, nuts, seeds, mushrooms or bean sprouts. Fold it gently; rough kneading turns burgers into Hockey Pucks on a bun.

A famous gourmet wraps patties around ice so the center stays juicy while the edges sear. Most people, on the other hand, simply make sure the patty is no less than 3/4” thick.

Deisinger hardwoods are in but beware of softwoods. While mesquite produces honey-flavored smoke, pine exudes a unique “Eau de turpentine” nuance.

Burgers are no longer simple. Buns, meat, condiments, coals…everything is a decision now.