Burgers from the grill just taste better. Follow our guidelines and you'll be the king of the grill all summer!
A good burger should be juicy, well formed and the patty should be the highlight of the burger.
Keep your patty mixture simple and skip the breadcrumbs, you're making burgers not meatloaf! Skip the salt in your mixture, salt dehydrates your meat and can dry out your patties. When mixing your meat with your seasoning, think about forming your patty gently, don't press too hard, you'll squeeze the juices out. After you've formed your burger, pinch the middle of each patty because when they cook, they rise - this evens it out. Always start with a clean, oiled grill grate; this keeps burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
Turn Once. And importantly, do not press your patty with the spatula, it squeezes out flavourful juices. Make sure the grill is the appropriate temperature. medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist. Cook burgers properly. Cook ground beef to an internal temperature of 160 degrees Fahrenheit.
Our fees are based on the most current Ontario Dental Association fee guide for General Practitioners for general dental services and the most current Ontario Dental Association fee guide for Specialists for specialty dental services.
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At Kaydental, we believe that a fair fee is one of the key features in building a strong patient-doctor relationship. At our North York dental office, we follow the suggested fee guide for General Practitioners from the Ontario Dental Association (ODA) in order to maintain pricing stability and keep patients in the know about the price of every service and product they pay for.
If you have any questions about the costs of any of our dental services, please contact us so one of our staff members can clarify and guide you through the price determinations.