Your grill has been waiting all winter for this. Summer grilling season is finally here. Being outside with your family, enjoying locally grown beef this summer definitely makes for a top notch family dinner.

Burgers may seems simple, and they are, but a few tiny changes could really them from good to great.

Here are a few of our favorite tips from the farm:

Start with Quality Beef- If you are here, you know that the quality of our beef is far above and beyond grocery store stuff. The grind, the fat content, the extra flavor….it just really sets you up for success.

Make the Right Size Patty-I really like a patty around 1/3 of a lb. It does help to press your thumb in the center to prevent puffing up like a ball.

Season generously- Salt and pepper is probably enough but I sometimes even us some of our steak seasoning.

Don’t Overwork- The more you handle the beef, the tougher the patties will be. Shape them and be done.

Start with a Hot Grill- be sure your grill is nice and hot before you throw the patties on. Don’t do too much. Flipping them once is probably enough.

Temp Guide:

Medium Rare 130-135 degrees

Medium 140-145 degrees

Medium Well 150-155 degrees

Add Cheese in the Last Minute- the cheese slice should be added in the last minute of cooking on the grill. Let that heat make it nice and melty.

TOAST your Buns-This is honestly my best advice. It keeps your buns from being soggy from a juicy burger. It’s the big difference maker. Don’t skip this.

Let it Rest- For extra credit, let those patties rest for 3-5 minutes just like you would a steak.

What are your favorite burger toppings?

Our boys live for bacon and cheese but I love a good mushroom Swiss. John always likes to add interesting toppings like chili or a fried egg. (you should give this a try)