How to Grill the Best Burgers
Nov 11, · Generously salt and pepper both sides of the burger patties. Place the burgers on the grill grates and cook, uncovered, for 3 to 5 minutes a side, depending on the desired level of doneness. If you’re adding cheese to make cheeseburgers, add the cheese in the last minute and cover the grill to help it melt. When working with beef, you have more cooking options than with other meats. Deciding how long to grill your beef hamburgers depends on your personal preference. Medium-rare: Cook patty on one side for three minutes. Turn it over and cook for an additional four minutes.
My aim: a burger that is easy to throw together on a weeknight, flavorful enough to stand up to the person who adds every condiment known to mankind to his or her burger, and yet balanced enough to satisfy the minimalist burger eater ketchup only, please! Steven Raichlen, author of more than 30 books, founder of BBQ University, and television host to multiple shows on the subject of grilling and smoking, including the recently released Project Firegenerously took time how to best grill burgers of his day to teach me a few things about how to grill the perfect burger.
We discussed charcoal verses gas grills, the how to recycle hair dryer fat to meat ratio, and one mistake newbies make when tackling the all-beef patty. Armed with information from Raichlen, a mountain of research, my own experiences, and emails what is convection bake used for friends and family members, I set out to make my version of a Classic Backyard Burger.
Just like you want to use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with a clean grill with oiled grill grates when making dinner on the grill. Raichlen suggest starting by scrubbing your grill grates with a grill brush to remove any built-up residue from past meals.
Then oil the grill by dipping a folded paper towel in oil and using grilling tongs to rub the oil soaked towel on the grates. A burger can be seasoned a hundred ways to Sunday, but it means nothing without a solid foundation. For a juicy, flavorful burger, skip the extra-lean ground beef patty blends and use ground beef with a higher fat content.
Raichlen actually prefers mixing ground chuck and ground sirloin to create his own mix of 80 to 83 percent beef and 17 to 20 percent fat. The heat from your hands combined with room-temp ground beef can melt and smear the fat. This prevents the fat from binding with the lean meat, causing too much of it to render during the cooking process, resulting in a dry, dense burger. The solution is to keep the meat cold and shape the patties as quickly as possible.
Leave the ground beef in the refrigerator until you're ready to season it and form the patties. Then mix the ground beef just until it comes together and not a second more. Form it into patties and put them back in the fridge until you are ready to grill. Less is more when it comes to mixing the ground beef and forming patties.
The results are similar to what happens with a broken emulsion. Some people like the idea of a huge hamburger patty spilling out over the edges of the bun, and some believe it should be a perfect fit I fall into the latter category. To correctly size your patties to fit on your buns, make your burgers about 1-inch thick at the edges, and one inch larger than the bun.
This takes into account the inevitable shrinkage that happens during cooking. All over the Internet and in cookbooks, you what are the game times for the nfl playoffs find burger recipes that will instruct you to make an indentation in the center of the patties, usually about the size of a thumbprint or a tablespoon. The goal of "dimpling" is to prevent the burger from puffing up in the center.
I found that a thumbprint or tablespoon indentation prevented center puffing, but the burgers still shrank. Making a wide, shallow depression in the patty, however, worked like a charm. Think of a salad plate rather than a donut. One more tip: Rather than smash the patties together in your hands, place approximately 5 oz of meat on a tray or platter lined with parchment.
Gently flatten the top of the burger and make your wide shallow depression "dimple" with one hand while pressing your other hand against the sides form a circle. This creates a depression without overheating or overworking the ground beef. For Raichlan, the best choice for grilling burgers is always wood or charcoal because of the additional flavor and charring that happens with those grills.
If you use charcoal, you can add different kinds of wood to contribute to the smokiness and enhance the overall flavor of the burger. In general, follow these total grilling times:. Cooking burgers to other degrees of doneness should be done at the cook's discretion. All this said, ultimately, the time it takes for a hamburger to reach a certain temperature depends on how hot your grill is and how thick your patty is.
Raichlen suggests checking the temperature of the burger by inserting the meat thermometer through the side, not through the top; this gives you a more accurate reading. Pressing forces the fat and flavor out the burgers, which results in dry, bland patties. However, feel free to frequently flip your burgers. Raichlen once believed it was best to let the burger be and only flip once during cooking, but he has since changed his tune and sites research that says it frequent flipping cooks a burger more evenly.
Add cheese about 1 minute before the burger is finished cooking. Some of my favorite flavors are Swiss, cheddar, and Havarti. They are rich with butter and sturdy enough to hold all of my fixings and my burger, but also they squish down and are easy to bite through. Whichever buns you prefer, butter the top and bottom of the bun, and then plop them on the back of the grill, out how to calculate motor amps from hp direct heat, until they are golden.
Start toasting the buns when you have a minute left on the patties. Let the burgers rest for a minute after they come off the grill. This allows time for the juices to redistribute throughout the burger, giving you a more flavorful experience.
You can blend different cuts of meat, add mushrooms, anchovies, herbs, or cubes of cheese. Ultimately, the choice is yours. Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat.
I like to use a cookie sheet lined with parchment paper, but any tray or platter will do. Gently form each portion into a patty that is how to best grill burgers across with 1-inch sides and a shallow depression in the middle see photos below. This keeps the patty from shrinking too much and from puffing up in the center during grilling. Cover the patties with plastic wrap and transfer to the fridge while you heat up your grill and butter your buns.
Butter the insides of all the buns and set them near the grill. Place patties on the grill over direct heat. Cook to your desired doneness:. Flip the burgers at least once during cooking, or as often as you wish.
Do not press down on the patties at any time. When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat. Remove burgers and buns from grill and transfer to a clean platter.
Let the burgers rest for 1 minute before serving. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads.
Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Save it Print. Prep Time 10 mins. Cook Time 5 mins. Total Time 15 mins. Servings 6 burgers. The patties should be 4-inches across and 1-inch thick at the edges before cooking. I like hamburgers with a bit of a garlic kick, so if you prefer a subtler garlic flavor, feel free to reduce the amount to your liking or eliminate altogether.
Make the burger mix:. Shape the burger patties:. Heat the grill:. Grill the burgers:. Add the cheese and toast the buns:. Rest the burgers:. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do.
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If you follow our recipes, you know how much we love to use our gas grill, especially in the summer. Not only do we grill beef hamburgers, we also use it to grill veggie burgers , ultimate bacon burgers , chicken , steak , diced potatoes and even our thin and crispy pizza crust! Those work great when feeding a crowd or when you are in a hurry to get something on the table for dinner.
The flavor is so much better than the ones that you get from the freezer section of the grocery store. And you can save yourself some money by making them from fresh ground beef rather than purchasing formed patties from the butcher. But there are a few keys to making sure that you make the BEST homemade grilled hamburgers.
But be sure to check out our popular Ultimate Bacon Cheeseburger recipe. You want to have this percentage of fat to help keep the texture moist.
Not to mention, the little bit of fat will add a little extra flavor to your burger. Now that you know the best type of ground beef to use, it is time to add a little flavor to your homemade hamburgers. Instead of going overboard with seasonings that over power the taste of a grilled burger, we prefer to keep it simple.
But the true secret seasoning that makes these grilled hamburgers the best ever is Worcestershire sauce! The sauce adds a hint of savory and sweet flavors along with a distinct tang that makes your mouth water as you take each bite. In fact, these burgers are so delicious that ketchup, mustard, or A-1 sauce is not even necessary! Now that you have the ingredients, you must know that there are a couple of secrets to making the best homemade grilled hamburgers. Mixing your ingredients too much is a very common mistake that can really make hamburgers turn out with a tough, dry texture.
So each pound of beef that you use will make 3 patties. You can use a hamburger press if you prefer. However, I just form them in the ball of my hand, being careful not to handle it too much. Simply score the beef with the side of your hand into even sections. Then tear off that portion to make your each hamburger.
While you are making your homemade patties, be sure to put an indention in the center of your burger. Your hamburgers will swell up in the center when placed on a grill. By putting a divot in the middle of your patties, your hamburgers will turn out nice and flat rather than domed.
First, be sure to start off with a hot grill. Pre-heating your grill allows your meat to sear which helps hold all the juices inside. Second, do NOT press down the hamburger with the spatula. Although a common practice, pressing down on the meat allows all of the juices to escape from the center of your burger.
If the burger sticks to the grates of the grill, it has not had enough time to cook. Leave it be until you can flip it easily! So how do you know when your burger is done cooking? A meat thermometer is the best way to ensure that you have the BEST homemade burger!
Insert the thermometer in the side not top of the burger. This will give you an accurate reading of the internal temperature.
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Frozen Hamburger on the grill. Worcestershire sauce is the key ingredient when making the BEST hamburgers. Be sure not to over mix or over handle the burgers. Click Here to check out all of our recipes. Continue to Content. Instructions In a large mixing bowl add the ground beef and then sprinkle the remaining ingredients on top.
Fold the meat a few times to incorporate the ingredients. This should take only about 30 to 45 seconds. Do NOT overmix the meat. On a large plate or serving tray lined with parchment paper place your meat in the center. Score the meat with the side of your hand into 6 evenly spaced sections. Tear off each section and carefully form each into a patty that is approximately one inch thick and 4 inches across.
Place patties on the grill over direct heat. Cook for 3 minutes, then flip. Do NOT press down on the patties. Using a digital thermometer, insert the probe through the side of the patty and cook until desired temperature has been reached. Remove burgers from the grill and let them rest for 3 minutes before serving. Notes Recipe provided by Make Your Meals.
Tagged on: Beef Grilled Worcestershire.