Burger Tips from Prague’s Grill Gurus

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Summer is just around the corner, and that means it’s grilling season. We’ve rounded up some of the city’s grilling experts to tell us their secrets to perfect burgers, every time. Try these tips to ensure your next cookout doesn’t fizzle out.

Get great meat

Great burgers start with great meat. There are butchers on just about every corner in Prague, but they’re not all created equal. And don’t even think about buying pre-made burgers from the supermarket. Honza from Crush Street Food, a pop-up grilling van that makes one of the city’s tastiest burgers, likes to keep it simple, saying the secret to the perfect hamburger is “quality raw materials.” If only it were that easy!

Everyone seems to agree that The Real Meat Society is one of the city’s best butchers for top-quality grass-fed beef. Other high-ranking butchers include Naše maso, Robertson Fine Foods, and Pampas Market. Lori Wyant and Dean Selby atThe Tavern suggest starting with 100% ground chuck with no additives, fillers, or seasonings. But that’s only the beginning.

Crush Street Food – Image: Facebook

Choosing the best meat for burgers comes down to the size of the mince and the fat-to-protein ratio. Using a mince that doesn’t have enough fat means your burgers will be dry. The meat should also be aged rather than fresh, otherwise it will leak water on the grill and taste boiled. Jeff Cohen, head chef and owner at Bad Jeff’s Barbecue, suggests an 80/20 mix of protein to fat and is adamant that you should never add anything to the burger meat, like breadcrumbs or eggs, which will produce a texture closer to meatloaf than a proper burger. 

David from BBQ U Davida recommends a three-millimeter mince for meat with a lower percentage of fat, and a four-millimeter mince for chuck roll or chuck flap. A mince that’s larger than four millimeters will be dry and fall apart on the grill.

Simplify the spices

BBQ U Davida – Image: Facebook

Scott Van Wagenen, chef at Black Dog Bar & Grill in Beroun, suggests salting the meat one hour before grinding.

Grill it right

Once you’ve got your burgers together, it’s time to put them on the grill. This is the most important step and it’s also the place where most mistakes happen. A good sear is perfect, but you don’t want a hard crust. Max Munson, owner of Jáma and Jáma Steakhouse, says “it’s a sad thing to see delicious-looking meat have all the flavor and juiciness grilled right out of it by leaving it on the grill too long.”

The Tavern – Image: Facebook

Sale and Pepe – Image: Facebook

Take it easy

If you’re still unsure about your grilling skills, a grilling class from from Sale and Pepe might be just the thing. Owned by judges from the Kansas City Barbecue Society, Sale and Pepe is a great resource for this quintessential summer activity. After all, it’s much easier to have fun at the grill if you aren’t stressed about the results.

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Aside from you after reading this article, who makes the best burgers in Prague? Vote in our poll now!

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