For a better tasting burger, purchase ground chuck that contains 80 percent lean beef and 20 percent fat.
For additional flavor, add Bob Evans Original Sausage Roll to your burger mixture. (For a spicier flavor, add Bob Evans Zesty Hot Sausage Roll.) The flavor-enhancing effects of the sausage will add a nice layer of flavor and creativity to your classic burger recipe.
Create nicely shaped burger patties by making an indent in the middle of the patty with your thumb after forming. The indent helps the patty expand lengthwise as the meat tightens during cooking, rather than widthwise.
When making your own marinade, use a mixture of oil, an acid such as vinegar, lime or lemon juice, an aromatic like garlic and onion, and a bit of salt and pepper. Make sure to marinate the meat in the refrigerator for a minimum of 4 hours.
When grilling, prevent flare-ups by using the grill lid.
Use an instant-read thermometer and cook the patties until the internal temperature is at least 165°F. Anything lower is not recommended when cooking with sausage.
To maintain the flavor and juiciness of the meat, never turn the burgers more than once while grilling.
Always toast the buns – either on the grill or in a skillet – with butter or cooking spray to add another layer of flavor and crunch to the burger.