Food-July Fourth Burger Tips
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Food-July Fourth Burger Tips
FILE - Hamburgers appear on a grill in Washington on Aug. 4, 2011. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Carolyn Kaster, File)
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Food-July Fourth Burger Tips
FILE - A hamburger packed with bacon, onion and roasted red pepper, is shown in this June 28, 2007 photo. (AP Photo/Larry Crowe, File)
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Food-July Fourth Burger Tips
FILE - Smoke wafts up as hamburgers are cooked on a grill outside the White House in Washington on July 3, 2014. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Jacquelyn Martin, File)
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Food-July Fourth Burger Tips
FILE - Ground beef is displayed for sale at a market in Washington on April 1, 2017. Most grillers recommend a mixture of 80% beef to 20% fat for hamburgers, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/J. Scott Applewhite, File)
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![Food-July Fourth Burger Tips](/upload/8102655/16b4d7dc676d46c48a21e8eba4cedbc8--0--917ed909a0974ac9a58c421f2e40b132.jpg?w=270&h=180)
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FILE - Hamburgers appear on a grill in Washington on Aug. 4, 2011. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Carolyn Kaster, File)