1. Choose high-Quality Burgers Texas: Grass-fed beef is more nutritious and flavorful than conventional; the same goes for free-range turkey, chicken, and eggs. Choose wild salmon over raised (or "Atlantic"). (For more information on selecting healthy and sustainable meat, eggs, and fish, see "The Conscious Carnivore.")
2. Adjust the size of your burger: Half-pound burgers are common in many restaurants, but they are likely to make you feel bloated. Try to make your meat patties about 4 ounces, knowing that they will shrink to 3 ounces or so when cooked, which is about the size of a deck of cards. Make your veggie burgers about 3 ounces; they will not shrink.
3. Consider their flavors : Meat and veggies need a bit of seasoning to really sing. Per pound of a mixture, start with a teaspoon of fine-grained sea salt or a tablespoon of a salty seasoning like Worcester sauce, plus 2 teaspoons of dried herbs or spices (or 2 tablespoons fresh).Seasoning preferences are personal, so scale it up or down to suit your tastes.
4. Handle with care : Squeezing and compressing the meat makes the Quality Burgers Texas dry and chewy, so be gentle with shaping and try not to overwork. For a more even result, use your thumb to make a shallow indentation in the center of each raw patty; this will prevent them from puffing up and turning into round burger balls once on the grill.
5. Master the Grill : A few guidelines for grilling can make a big difference. Pour some oil on a crumpled paper towel, then hold the towel with tongs to clean the grill rack before cooking.
Avoid pressing the patties with a spatula while they cook; this squeezes out the juices, along with the crucial moisture and flavor.
6.Think Beyond Bread: Whether you're avoiding white flour or just looking to add more variety to your diet, there are many alternatives to traditional sesame bread. Consider serving your Quality Burgers Texas between romaine lettuce leaves or on a bed of mixed greens, or try a coconut wrap or whole wheat pita.
7. Know your cooking preferences: The USDA recommends an internal temperature of 165 degrees F for turkey and chicken, 160 degrees F for beef and bison, and 145 degrees F for fish. Adjust these guidelines to suit your personal tastes. We prefer to cook beef, bison, and fish burgers until golden brown and crisp on the outside, and poultry until the juices run clear.
8. Veggie Supplement: Serve your Quality Burgers Texas with a side of roasted broccoli or sauteed spinach. You can also experiment with mixing some chopped veggies directly into ground beef to add moisture, flavor, and color (see "Best Burger" for recipes).