Grilling burgers are fun and easy if you follow few simple guidelines. There may be no one right way to grill the perfect burger, but this article will help you learn to make your perfect burger.
Ingredients :
- Ground beef
- Seasoning (Optional)
- Salt
- Pepper
- Worcestershire Sauce
- Soy sauce
- Steak sauce
- Barbecue sauce
- Onion
Steps
1. Buy quality and fresh meat. If possible, ask your butcher to grind the meat for you while you wait. Look for 75 - 80 percent lean for the juiciest burgers and tasty (leaner meat will be dryer and more likely to fall apart on the grill; more fat means more flavor). The meat should have a bright pink color. This is critical, as meat that has even a slight grayish color may be fine for meatloaf, but will drastically affect the taste of your burgers.
2. Season the meat (or not) as desired.
Many chefs like to add sauces or other seasoning's to burgers before cooking; others like to prepare their burgers plain to let the natural flavour of good quality meat shine through. Experiment with plain burgers or try adding your favourite flavours before cooking. Here are some classic burger seasoning's many people enjoy (try adding just a few tsp when learning how much you like; you don't want to over-seasoning)
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| Seasoning |
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| Salt & Pepper |
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| Finely Chopped Onion |
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| Soy Sauce |
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| Worcestershire Sauce |
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| Barbecue Sauce |
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| Steak Sauce |
3. Shape the hamburger meat into 1/4 - 1/3 lb patties, about 1/2 inch thick, and about the diameter of a hamburger bun. Try not to overwork the meat when doing the shaping; the more you handle it, the dryer and tougher it will tend to be when cooked.
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| Shape by hand or machine |
4. Prepare your grill. Many cooks prefer a charcoal grill for added smoke flavour, while others enjoy the convenience of gas.
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| Start the heat |
- Charcoal grill : If using a charcoal grill, avoid using lighter fluid, which can leave unpleasant residual flavors. Instead, use a chimney starter which avoids chemicals. Use enough charcoal to cover the bottom of your grill and create a hot fire.
- Gas grill : Ignite your grill and turn to "high." Wait until it is thoroughly heated before grilling.
5. Brush the hot rack of your grill with oil to prevent sticking (optional).
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| Prevent sticky by oil |
6. Place your burgers on hot grill. Especially if using a charcoal grill, pay attention to where your grill is hotter or cooler (all grills have some spots that are hotter than others). Pay attention to the time.
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| Place your patty burger |
7. Turn your burgers after 4-5 minutes, and cook for another 4-5 minutes. Do your best not to turn the burgers more than once; the more you handle meat while it is cooking, the dryer it will be.
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| Turn over your patty after 4-5 minutes |
8. Add sliced cheese about 1-2 minutes before the burgers are done (optional).
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| Place cheese on top of patty while grilling |
9. Check to make sure the burgers are done. Here are two ways to do this :
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| Remove one burger and cut into it. For medium-rare, the inside should be pinkish, but not bloody. |
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| Use an instant-read meat thermometer. The USDA recommends an internal temperature of 160 degrees F. |
10. Take your burgers off the grill as soon as they are done to avoid overcooking. Remember that they will cook a little bit after they are taken from the grill.
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| Take patty out when done grilling to avoid overcooking |
11. Serve your burgers with a variety of condiments. Enjoy!
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| Ready to eat! |
