A great halal burgers in gladstone-park begins with an irresistibly succulent patty, soft yet toasty buns, and all of your classic toppings such as ketchup, mustard, lettuce, tomatoes and pickles - but its success hinges on being properly prepared.

Form the meat into balls slightly larger than your buns; they will shrink during grilling. Create an indentation in the center using your thumb before placing on the grill.

Salt and Pepper

Start making your burgers a party immediately by seasoning them with this easy burger seasoning blend, made with ingredients you likely already have in your pantry and taking just minutes to mix a large batch.

Add seasoning to the meat before shaping patties, or sprinkle it over formed burgers just prior to grilling. Garlic powder, onion powder or dried herbs such as parsley, rosemary or thyme work well when making delicious burgers.

As you create your burgers, be careful not to overwork the ground beef, which could result in tough patties. Use your thumb to create a small divot in each patty's center that helps them retain their shape while cooking on the grill and prevents puffing up as they rise in size.

Let’s Start With The Meat

A burger is an extremely versatile food item. While there may be many variations, the basics consist of a tasty patty with various condiments and toppings atop it.

When making homemade burgers, be sure to use ground beef that isn't too lean or it will dry out quickly. Furthermore, avoid overworking it as this will damage muscle fibers and collagen which causes it to contract further and become tougher over time.

An effective way to combat shrinkage is to make an indentation with your thumb at the center of each patty. This will keep them from puffing up into little tennis ball shapes when cooking over direct heat, and ensure an even shape. Next, grill each patty for 3-4 minutes on one side over direct heat before flipping and cooking it another 3-5 minutes, checking its internal temperature until it reaches 160deg Fahrenheit.

Make A Dent

No matter if you prefer cooking your burgers on an outdoor grill or indoor in a pan, it is crucial to learn the correct handling of them to ensure they remain intact during cooking. A puffy football-shaped patty can easily result in its center pushing out and creating an unsightly "meat dome."

To avoid this problem, create a dent with your thumb in the patty before placing it on the grill. As it cooks down, it may shrink but with that dent kept flat and maintained its shape. Once it's cooked through add cheese for just another minute before topping off your masterpiece and enjoy your tasty melty burger!

Sear On The Right Side

Make your burger patties just a touch larger than their bun counterparts to allow for shrinkage during cooking and maintain an ideal patty-to-bun ratio when adding toppings.

Pressing down while grilling a burger is another major no-no, as doing so causes its protein to compress, thus draining out its juices - leaving it dry and chewy.

Last but not least, use a digital meat thermometer to accurately check the internal temperature of your burger before serving it. This ensures you avoid undercooked or overcooked burgers that are either too rare or well done, respectively. Allow time for their juices to redistribute across the whole patty before setting them down on plates for serving.

Flip Only Once

Flipping too frequently while cooking a burger can cause its interior to cook faster than its exterior, leading to an unhealthy, dry patty. Furthermore, frequent flipping causes juices to escape more rapidly from its core, producing less juicy results overall.

Instead, plan to cook one side for 3-5 minutes before flipping, which will produce an attractive char on its first side and allow your burger to finish cooking before it becomes overdone.

To make sure your desired level of doneness is achieved, always use a meat thermometer as it's the only accurate way of knowing whether a burger has been cooked through without overcooking.