DIY, Build Your Own Burger Bar
Spring into 2013 grilling season by putting a new twist on your tried and true burger recipes! But remember, not even the most tantalizing of toppings can disguise a burger that hasn't been properly cooked.
To grill like a master, the Iowa Beef Council offers these tips:
- Grill burgers and steaks over medium heat.
- Use a long-handled spatula to turn burgers and tongs to turn steaks.
- Remove beef from grill when temperature reaches 10° below desired doneness.
- Never leave food out of refrigeration for more than 2 hours. If the temperature is above 90°F, food should not be left out more than 1 hour.
- Keep hot food hot — at or above 140°F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold — at or below 40°F. Place food in containers on ice.
- Plan your menu early. Do prep work a day or two prior.
Because we “eat with our eyes first,” it’s important to make sure the condiments are as pleasing to one’s eyes as the burgers are to the tongue! Food that is aesthetically pleasing to the eye may help trigger appetite. Plus, food that is prepared and displayed well may also entice someone to eat what they’d otherwise avoid.