If anyone knows the tricks of the burger trade, it's this duo: Rach and Emeril!
The burger masters joined forces in our kitchen to whip up Emeril's Blue Cheese-Stuffed Burgers (YUP), and they shared their *juicy* secrets with us -- burger secrets, that is!
(And let's just say Emeril has some pet peeves about how some people handle their burgers. We're all ears, boss!)
WHAT'S THE BEST GROUND BEEF LEAN-TO-FAT RATIO FOR JUICY BURGERS?
Emeril suggests reading the burger meat label at the grocery store to find out the fat content.
If you want lean meat, the celeb chef recommends a 90/10 ratio (90% lean, 10% fat).
With that said, Emeril thinks an 85/15 ratio is the "perfect blend" for a juicy burger.
DON'T OVERMIX YOUR MEAT + SEASONING
"You don't want to overmix," Emeril stresses. "Relax, you're making a burger!"
"You don't want a tough burger!" Rach adds.
HOW DO YOU GET ALL BURGERS TO BE THE SAME SIZE?
Before you start forming patties, score your meat into even sections, Rach suggests!
That way, all of your burgers will be the same size and no one will feel cheated! ?
Emeril's response? "BINGO!"
TO FLIP OR NOT TO FLIP?
Put down that spatula, Emeril begs!
He says you only have to flip your burgers once -- and then just let them do their thing on each side!
In the case of his Blue Cheese-Stuffed Burgers, he recommends giving them a flip once you start to see the blue cheese oozing.
NEVER PLACE A PATTY ON A NAKED BUN (and never place a naked bun on top of your patty!)
"Dress the bottom," Emeril says of your burger buns.
Start with his Peppercorn Mayonnaise, for example, and then stack your lettuce, tomato and onions before topping it off with your beautiful burger.
Then, don't forget to dress the top of your bun, too, before you place it on your patty.
(I mean, just look how impressed Rach is …)