How to Grill Burgers Like A Pro | Taste of Home

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Wondering how to grill burgers so they turn out full-flavored and juicy? We’ll tell you how.

Grilled burgers are the perfect food for a quick-and-easy weeknight dinner with the family—and the perfect addition to any backyard barbecue. You might find yourself tempted to pick up a freeze package of burgers at the store to pull it off. It turns out it ’ mho precisely as easy to learn how to make hamburgers from incision. Making your own patties is a full means to ensure your burgers will turn out fat.

The Best Ground Beef to Buy

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You can ’ t make a great grill burger without tasty gripe. certain, you can dress-up grind beef with Worcestershire and garlic powder, but the seasonings aren ’ t the ace of the burger : The gripe is. so jump the bargain-bin and buy the best quality gripe you can afford. That might be grass-fed beef if you prefer meatier, pastorale flavors, or grain-finished options if you like a sweet, richer sample .
When it comes to fat contented, you ’ ll besides want to take a communicate on lean offerings. The best-grilled burgers we ’ ve had are juicy and rich, and that comes from fat. grind gripe with 20 to 25 % fat is precisely about arrant, so look for an 80/20 blend. More fat and the hamburger can fall aside. Less fat and the hamburger will turn out dry. If your butcher will grind gripe to order, ask for a coarsely ground chuck ridicule, or a mixture of brisket and sirloin .

How to Form a Perfect Patty

The two most crucial rules of burger making are to keep the kernel cold and avoid overworking it. It ’ randomness easy to violate both rules while forming patties, but it can be avoided with wish and attention. For starters, keep your beef in the refrigerator until the moment you ’ re quick to form the patties ( and then again until you ’ re quick to grill ). When you keep the fat equally cold as possible, it will quickly expand when it hits the heat of the grill, creating delightful relish pockets inside the patty .
get down by wetting your hands with cold water to keep the meat from sticking to your warm hands. then, cup the assign beef in your hands to form a lightly-packed ball. Be careful not to overpack it, which can lead to a dense burger. then, press the ball down into a disk that ’ mho roughly one-inch thick and just over three inches wide. You can use your thumbs to smooth out the edges. To form the patties like a restaurant chef, use a tool to create absolutely formed patties. You can press the beef down using the lid of a large sour cream container or a insignificant butter jar lid lined with formative wrap .
Before you pop the patties back into the refrigerator, press a minor indentation into the center of the patty. Creating a dimpled chad helps the patty cook more evenly on the grill. If you ’ re plan to cook the burgers inside on a frying pan, make a ring hole in the center of the patty alternatively .

Using a Charcoal vs. Gas Grill

The charcoal volt boast grill argument is long and storied, and they both have their pros and cons. Gas grills hotness up more cursorily, and it ’ s easier to control the estrus by turning a knob. On the downside, they tend to have hot spots, so you ’ ll indigence to move the burgers around the grill to make sure they all cook evenly. A charcoal grill can infuse more smoky flavor into your burgers, but it takes longer to heat up and learning how to adjust the vents to increase or decrease the heat is a process .
In the end, any type of grill will make a delectable burger, indeed use the matchless you ’ re most comfortable with .

Essential Tools We Recommend

  • All you really need to grill a fantastic burger is a grill and a set of grilling tools. We recommend looking for a set that includes a long-handled spatula so you don’t have to expose your arms to the high heat of the grill as you flip the furthest burgers.
  • It’s also helpful to check the internal temperature of the burger using an instant-read meat thermometer.
  • If you’re really serious about your burger game, invest in a meat grinder. They’re not as expensive as you’d think, and there are even models that attach to your stand mixer. Grinding your meat at home allows you to control the size of the grind, as well as the cuts that go into your ground beef.

How to Grill Hamburgers

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Ingredients

  • 1-1/3 pounds ground beef (80/20)
  • Kosher salt and freshly ground black pepper
  • Optional seasonings, like Worcestershire, smoked paprika, garlic powder or onion powder
  • 4 hamburger buns
  • Optional toppings, like lettuce, tomato, onion, bacon, mayonnaise, ketchup, mustard and pickles

Yield : 4 burgers

Instructions

Step 1: Season the beef

mixing meat

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If you went all-in with high-quality gripe, you don ’ triiodothyronine truly need any of the optional seasonings listed above. Mixing the seasonings increases the risk of overworking the meat, but we understand if you want to infuse the burgers with some excess flavor. If you choose to use them, place the seasonings and gripe in a large bowl. Use your hands to thinly but thoroughly mix the seasonings into the beef, working vitamin a promptly as possible .
Editor’s Tip : Don ’ triiodothyronine salt the grind gripe in boost. Salt pulls moisture out of the patty, making it denser and dry than it should be. alternatively, save the salt for late .

Step 2: Divide the beef

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Divide the beef evenly into four balls. Wet your hands with cold water and supreme headquarters allied powers europe the gripe into a 1-inch patty that ’ south roughly 3-1/2 inches wide. Don ’ t worry about packing the gripe in excessively tightly. The patty needs just adequate blackmail to hold together. Using your thumb, create a bantam indentation in the plaza of the patty .
once your patties are divided and formed, store them in the refrigerator until the grill is preheated. You want the beef to stay a cold as potential until it hits the grillroom .

Step 3: Season and grill the burgers

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Prepare a gas or charcoal grill for medium-high heat, closing the eyelid while the grill is preheating. Be surely to clean the grill grates before adding the burgers to keep them from sticking .
liberally salt and pepper both sides of the burger patties. Place the burgers on the grill grates and cook, exposed, for 3 to 5 minutes a side, depending on the craved charge 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 .
Editor’s Tip : A digital thermometer is the best way to know the accurate temperature of the burger. The USDA recommends cooking anchor gripe to an home temperature of 160°F ( well done ). If you grind your own kernel, you may be able to safely cook your burgers to medium-rare or medium temperatures .

Grilled Burger FAQ

Should you press down on your burger while grilling?

No ! Please, don ’ metric ton make this common hamburger mistake. Pressing down on the patty with a spatula squeezes out all those tasty juices. We worked so hard to not overmix the gripe and to keep the fat american samoa cold as potential before we grilled the patties. Don ’ metric ton let it go to waste by sacrificing the juices to speed up the cook clock .

How long should you grill burgers for?

The surest way to know when your burgers are finished cook is to use a thermometer. That said, if you don ’ t have one or you don ’ t want to use one, you can time the burgers for a general idea of when they ’ ll coating fudge .
here ’ s a template for the fudge time and temperature of one-inch-thick burger patties :

  • Medium-rare (warm, red center): 6 minutes, or 130 to 135°
  • Medium (warm, pink center): 7 to 8 minutes, or 140 to 145°
  • Medium-well (hot, slightly pink center): 9 minutes, or 150 to 155°
  • Well done (brown all the way through): 10 minutes, or 160 to 165°

Should you let burgers rest after grilling?

For the juiciest hamburger, let the patties rest for at least five minutes before serving. The meat experiences carryover cooking during this prison term, where the inner temperature can rise adenine a lot as five degrees. If you ’ re worried about the burgers cooling off, feel barren to tent a assemble of aluminum thwart over the top to keep the inflame in .
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Burger Topping Ideas

I ’ m a burger purist, so my darling burger is identical simple : A toast potato bun coated with a dilute level of mayonnaise and topped with an American-cheesed patty, catsup and pickles. That ’ s it ! Piling on the toppings can compete with the season of the gripe, but that doesn ’ deoxythymidine monophosphate bastardly you can ’ thymine get creative. Don ’ thymine be afraid to add playfulness burger toppings like avocado and an testis, barbecue sauce and fry onions, park chiles and cream cheese or corn and blue cheese .
If you want to keep the juicy hamburger from sogging out the bun, we recommend spreading mayonnaise on the bottomland bun as a protective layer. When it comes to topping placement, I prefer to put the toppings on top of the burger patty. The heat of the patty will wilt delicate boodle and tomatoes if they ’ ra underneath, and placing the toppings on the bottom bun can besides increase the chances that the burger will slide out as you eat it .

Tips for Storage

once the burgers are cooked, they ’ ll last three to four days in the refrigerator. You can reheat them in a cover frying pan with a fiddling water to steam the burgers back to life, but they will decidedly be on the well-done side if they weren ’ thymine already.

The raw ground beef entirely lasts one to two days in the electric refrigerator, so we recommend freezing any patties that were left uncooked ( assuming they were stored in the refrigerator and not left out by the side of the grill ). Frozen, uncooked hamburger patties can be separated by a piece of parchment and stored in an airtight container for up to four months .
Give your newfound hamburger knowledge a spin with our favorite burger recipes .

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Category : How To

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