Key Ingredients To Backyard Party Success: A Charcoal Grill And Juicy Burgers (NAPSA}—Asconsumers seek out the highest value for their dollarthis year, there’s no better time to get back to the basics of outdoorentertaining: a top charcoal grill and a world-class burger. This winning combination will make any grilling party a success. “Everyoneis certainly looking for value these days, but that doesn’t mean savvy consumers are willing to compromise on quality—end they shouldn't have to,” said Sherry Bale, Weber-Stephen Products Co. “In the long run, a durablegrill that will last for years is well worth the investment.” The grill has been the focal pointof outdoorentertaining for more than half a century—and now this iconic backyard fixture is getting an upgrade that adds up to more value for grillers. The new Weber One-Touch Platinum charcoal grill comes in a bold brick-red color (in addition to black) and features two side tables that offer cooks more than 300 square inches of valuable work space. Once you've got a top charcoal grill, the final ingredient to make your backyard party a success is to build the world’s most tasty burger. Whether you're an experienced griller or just starting out, here are the top tips for grilling the perfect burger from outdoor grilling expert Jamie Purviance, author of the New York Times best-selling cookbook “Weber’s Wayto Grill’: Be Direct For thinner cuts of meat, like Your guests mayflip for this Classic Patty Melt on Rye if you rememberto flip them only once. burgers, boneless chicken breasts andfish fillets, it is best to use direct heat, which meansthefire is directly below the food. Juicy and Delicious Fat content is the key to making a juicy burger. Use ground chuck instead of ground round, because ground chuck contains morefat and therefore moreflavor. Chuck contains about 18 percent fat, as opposed to round, whichis closerto 12 percent. Season to Perfection “Ground beef alone makes a pretty dull-tasting hamburger, so make sure that the meat is mixed throughout with at least salt and pepper,” says Purviance. “Other ingredients, such as Worcestershire sauce, hot sauce, chopped green peppers or grated onions, will improve the taste and the juiciness of your hamburgers.” Shape Up Shape each raw hamburger patty to be about % inch thick. If the pattyis thinner, it is likely to overcook and becomedry. If it’s any thicker, the crust may char before the centeris done cooking. Leveling the Playing Field Burgers will plump up as they cook, makingit difficult to add toppingslater. “With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty,” advises Purviance. By doing so, when the center pushes up, the top of each burger will be somewhatlevel. Practice Patience: Flip Once A burgershould only beflipped once. Tb check if a burgeris ready to beflipped, slide the edge of a spatula underneath the patty and lift up gently. If the meatis sticking to the cooking grate, leave the burger on for another minute or so. Whenyou canlift the edge of the burger without it sticking, it’s readyto flip. For more information and recipes including the Classic Patty Melt on Rye, or to purchase a copy of “Weber’s Way to Grill,” visit www.weber.com.
