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I’m a celebrity chef – my bizarre ONE-ingredient barbecue trick makes VERY juicy burgers for a Memorial Day barbecue

A CELEBRITY chef has unveiled a bizarre grilling trick that yields very juicy burgers for a Memorial Day barbecue.

Graham Elliot — a chef best known for his role as a judge on Master Chef — says the key to grilling a delicious burger is an ingredient.

Chef Graham Elliot is best known for his role as a judge on Master Chef.

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Chef Graham Elliot is best known for his role as a judge on Master Chef.Photo credit: Getty
According to Graham, the key to grilling a delicious burger is a secret ingredient

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According to Graham, the key to grilling a delicious burger is a secret ingredientPhoto credit: Fox News

The 45-year-old American chef and restaurateur insists it’s beneficial to put ice cubes in the center of the burger patty before putting it on the grill.

Speaking to FoxNews.com, Graham said, “Make your patties, then put your little ice cube in there and then when you grill it, it keeps it moist and prevents it from drying out.”

Graham also points out that the meat doesn’t have to be prepared in any special way.

He explained: “People always end up making the same mix for a burger as they would for a meatloaf or a meatball, they put all the pepper and onion in it.

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“You don’t want that. You want it to be just pure meat.”

And according to Gourmet Grill Master, the ice cube trick probably works best when grilling as opposed to other methods.

The Grillblog explains, “Moisture may stay in the burger better if you cook your patties on the stovetop in a skillet.

“The high heat of the grilling surface typically strips the meat of its natural juices and moisture.

“You can certainly try, but we think this method works best on the grill.”

When you’re grilling meat this holiday weekend, it’s important to thoroughly prepare the burgers.

The USDA Food Safety Inspection Service advises: “Cook food to a safe minimum internal temperature to destroy harmful bacteria.

“Meat and poultry that are grilled on a grill often brown very quickly on the outside. Use a food thermometer to ensure the food has reached a minimum safe internal temperature.

“Cook beef, pork, veal, and lamb (steaks, roasts, and chops) to 145°F and let sit 3 minutes. Ground beef, pork, veal, and lamb hamburgers should reach 160°F.

“All poultry (including ground) should reach at least 165°F.”

It warns, “NEVER partially grill meat or poultry and finish cooking later.”

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And if you’ve ever eaten a burger at White Castle fast food chain, you might have noticed that the burger patties are filled with holes.

These holes are intentional to help the burgers cook faster.

Graham spoke to FoxNews.com about his BBQ tip

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Graham spoke to FoxNews.com about his BBQ tipPhoto credit: Fox News

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https://www.the-sun.com/lifestyle/5449214/celebrity-chef-grilling-trick-memorial-day-bbq/ I’m a celebrity chef – my bizarre ONE-ingredient barbecue trick makes VERY juicy burgers for a Memorial Day barbecue

Jessica MacLeish

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