Tips for grilling the perfect burger

In search of the perfect cheeseburger & wine Try these pairings on Sept. 18

By Al Edenloff

If you need an excuse to indulge in a big cheesy burger, Sept. 18 is National Cheeseburger Day.

And what better accompaniment with that burger than a glass of wine?

But which kind of wine? It all depends on the cheese, of course.

The website Food52 delved deep into finding the best cheese to top your burger. They meticulously tested eight different cheeses and graded them on the cheese’s meltability, texture, consistency and, of course, how they tasted with the burger.

The winning cheese came as a bit of surprise – brie. According to Food52 author Marissa Mullen, brie melted the best of all the cheeses. “With the rind still intact, these little slices melted in a gooey, creamy layer over the burger,” she said, adding that brie has notes of crème fraîche, cultured butter, and sometimes earthy notes of mushroom and cabbage.

Finishing a close second and third were mozzarella and American cheese.

So what’s the best wine to sip with these cheesy delights? Here’s some advice, with a caveat: We’re talking basic burgers with simple toppings here, not all those other creative concoctions out there like jalapenos, a fried egg, peanut butter, etc. Those kinds of burgers can be delicious but very tricky to pair with wine.

Brie – Try a fruity red wine, such as pinot noir or a merlot. A Beaujolais is also a fine choice. Other possibilities are a dry rose or a chardonnay that’s not too heavily oaked. If you want to splurge a little, break out a bottle of champagne.

Mozzarella – Add an international touch to your burger meal with a glass of sauvignon blanc, a chenin blanc or a cablis, all made in France. That way, you’d be able to combine a Germanyinspired hamburger that evolved into an American classic topped with cheese that was first made in Italy. Or you could keep it simpler and go with your favorite pinot grigio.

American cheese – All right, we know cheese snobs diss American cheese because it’s processed, typically made from a blend of milk, milk fats and solids, other fats and something called whey protein concentrate, but it’s hard to beat on a burger. The way it melts is heavenly. Try it with a pinot noir.

Those are our suggestions, but of course, feel free to experiment. Make it a goal to come up with your own perfect cheeseburger/wine pairing to celebrate on Sept. 18.

8 tips for grilling the perfect burger

1DON’T CUT THE FAT. Fat is important for adding flavor and moisture. The best burgers are usually around 85 percent lean beef.

2CHILL AFTER PREPARATION. Burgers stay together better when they have been refrigerated ahead of time. Also, don’t overhandle the patties. You don’t want the meat compressed or the fat to begin melting. 3STICK YOUR THUMB IN IT. Make a divot in the center of your patty before grilling to keep it nice and flat rather than rounded in the middle.

4BRUSH WITH OIL BEFORE GRILLING. Using a little oil on the outside of the burgers keeps them from sticking and gives a nice outside sear.

5DON’T SQUISH A BURGER WHEN GRILLING. When you press down on a burger while grilling, you squeeze out the juices that keep the burger moist and flavorful.

6TURN ONLY ONCE. Try to minimize the number of times you turn a burger. Many grill experts recommend allowing your burger to grill for 2-3 minutes on a hot grill to sear the first side, then turning it and finish cooking it on the opposite side. It helps keep burgers intact and allows them to stay juicy.

7CHECK INTERNAL TEMPERATURE. The safest way to know if your burger is done is to use an instant read thermometer. The internal temperature for a safe burger is 160 degrees. And remember, burgers continue to cook after they are removed from the grill.

8REST BURGERS BEFORE SERVING. Allowing the burgers to sit for 5 minutes before serving lets the juices re-absorb into the meat, keeping the burger one piece and juicy.