Grilling Tips from Matt the Miller’s Tavern

As summer turns to fall, nothing beats the sizzle of a perfectly prepared burger on the grill. Executive Chef Sarah Holland from Matt the Miller’s Tavern shares some of her tips for cooking the perfect burger:

Start with the right blend of meat: The right blend of meat can make – or break – a burger. “Always start with a good quality ground beef – I suggest a mix of ground chuck or brisket, about an 80/20 blend. You need a little fat in your burger for more flavor.”

Patty and prep: Chef Holland suggests pattying burgers by hand, and letting the burger patties sit in the refrigerator before cooking. “Refrigerating burgers before you grill helps them keep their shape – you don’t want the burger to fall apart on the grill.”

Get the grill hot: A hot grill keeps the burgers from sticking, and lessens the need for moving them around the grill. “Make the sear – this keeps the juices that you want in the burger. Move them around as little as possible so that you don’t lose the juices, and they keep their shape on the grill.”

Season simply and seal in the juices: Chef Holland suggests seasoning your burgers with salt and pepper only, but don’t be shy with the seasoning. “I believe in seasoning aggressively to maximize the flavor. Also, I suggest basting your burgers with fat to keep them juicy. You can baste them with the juices that are coming out of the burger as you’re cooking, or put butter on top of the burger.”

Top with the freshest ingredients: Late summer is the perfect time for fresh produce like juicy tomatoes and crisp lettuce to top burgers, but you can add other freshness to your burger. “I like to add something acidic to cut the fat of the burger, like pickles or red onions. I love topping burgers with a creamy aioli that features a tomato or lemon juice.”

Toast your burger buns: Nothing beats a crisp, toasty bun for your tender, juicy burger. “By toasting your buns, you’re creating a barrier for those delicious burger juices and you’ll taste the caramelization from the toast,” added Chef Holland.

Get the perfect pairing: Nothing beats the classic pairing of a cold beer with a sizzling burger. Chef Holland prefers to pair a good local beer like a Strawberry Blonde “Quaff ON!” or beer from local brewers like St. Joseph’s or Daredevil.

Don’t have time to make burgers at home? Enjoy a stacked Chophouse Burger (Chef Holland’s favorite) with fresh onion straws, crisp bacon and a tangy steak sauce, or a classic Matt’s Burger at Matt the Miller’s Tavern, located at the southwest corner of City Center Drive and Rangeline Road.