Grilling Recipes

To help prevent meat from sticking to the grill, DON'T be in such a big hurry to turn the meat over. If the temp of the grill is right, the meat will caramelize , leaving good grill marks and release itself from the grill. Oiling the grill also helps.

One more suggestion--chill your burgers (in the freezer, if you can) after you form the patties. A half an hour of chilling will firm them up, making them much easier to handle. You can also use a vegetable oil soaked paper towel to coat your grill, using tongs to hold it. That way they won't stick so much, so they'll be easier to turn.

To papadickie1: I have two suggestions for you, from my own experience (I'm just a reader, like you.)First, try adding plain, dry oatmeal to your raw meat mixture, about 1/3 cup per pound of meat. It can help by soaking up excess liquid and binding it all together, plus it keeps them nice and moist and adds fiber! And Wait till they're nicely browned on the first side and "set up" before trying to flip them. Turning a burger too soon is the most common reason they fall apart. Good luck!

I don't understand why this is not sending

Your Spring 2010 issue, Page 115, Grilled Fajita burgers mixes turkey, salsa, cumin, and salt & pepper together. Then we are to grill it. It just falls apart on the grill. What can I do to hold it together? My wife is allergic to eggs and dairy products. I run into this quite often when cooking for us. Hoping you can help.