Grilled burgers are a delicious and convenient option for a quick weeknight meal or a backyard barbecue. While it may be tempting to buy frozen patties, there’s something special about making hamburgers from scratch. So put down those pre-made patties and let’s learn how to grill the perfect burgers.
The Best Ground Beef to Buy
When it comes to making great grilled burgers, the quality of the beef is paramount. Seasonings can enhance the flavor, but the beef itself is the star of the show. Invest in the best quality beef you can afford. Whether you prefer grass-fed beef for a meatier taste or grain-finished options for a sweeter, richer flavor, choose a beef that suits your preferences.
In terms of fat content, lean offerings should be avoided. Juicy and rich burgers require fat. Look for ground beef with 20 to 25% fat, ideally an 80/20 blend. Too much fat can cause the burger to fall apart, while too little fat results in a dry burger. If possible, ask your butcher to grind a coarsely ground chuck roast or a mixture of brisket and sirloin.
How to Form a Perfect Patty
The key to making a great burger is to keep the meat cold and avoid overworking it. Follow these steps to ensure your patties turn out perfect.
- Keep the beef in the refrigerator until you’re ready to form the patties. Cold fat rapidly expands when it hits the grill, creating delicious flavor pockets inside the patty.
- Wet your hands with cold water to prevent the meat from sticking. Gently shape the beef into a lightly-packed ball, being careful not to overpack it.
- Press the ball down into a one-inch thick disk, approximately three inches wide. Use your thumbs to smooth out the edges. For perfectly formed patties, you can use the lid of a large sour cream container or a plastic-wrapped peanut butter jar lid as a tool.
- Before refrigerating the patties, press a small indentation into the center. This dimple helps the patty cook evenly on the grill. If you’re cooking the burgers on a skillet, create a doughnut hole in the center instead.
Using a Charcoal vs. Gas Grill
Using either a charcoal or gas grill has its pros and cons. Gas grills heat up quickly and offer precise heat control. However, they may have hot spots, requiring you to move the burgers around for even cooking. On the other hand, charcoal grills infuse more smoky flavor into the burgers but take longer to heat up.
Ultimately, the choice between charcoal and gas grilling comes down to personal preference. Both types of grills can produce delicious burgers, so use the one you’re most comfortable with.
How to Grill Hamburgers
Here’s a simple recipe to make four delicious burgers.
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
Directions:
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Season the beef: Lightly mix the optional seasonings into the ground beef. Avoid overworking the meat, as it can make the patties dense. It’s best to skip salting the beef in advance, as it can make the patties denser and drier.
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Divide the beef: Shape the beef into four equal balls. Wet your hands with cold water and gently form each ball into a 1-inch thick patty, around 3-1/2 inches wide. Create a small indentation in the center of each patty with your thumb.
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Season and grill the burgers: Preheat your gas or charcoal grill to medium-high heat. Salt and pepper both sides of the burger patties generously. Place the patties on the grill grates and cook uncovered for 3 to 5 minutes per side, depending on your desired level of doneness. If you’re making cheeseburgers, add the cheese in the last minute and cover the grill to melt it.
For accurate cooking, it’s best to use a digital thermometer. The USDA recommends cooking ground beef to an internal temperature of 160°F for well-done burgers. If you grind your own meat, you can cook the burgers to medium-rare or medium temperatures.
Burger Topping Ideas
When it comes to toppings, simplicity can be key. A classic burger with a toasted potato bun, mayo, American cheese, ketchup, and pickles is hard to beat. However, you can get creative with your toppings. Consider adding avocado and an egg, barbecue sauce and fried onions, green chiles and cream cheese, or corn and blue cheese. Be mindful of the placement of your toppings to prevent the burger from becoming soggy. Placing them on top of the patty rather than underneath or on the bottom bun can help maintain the burger’s structural integrity.
Tips for Storage
If you have leftover cooked burgers, they can be stored in the refrigerator for three to four days. To reheat, use a covered skillet with a little water to steam the burgers back to life. Keep in mind that reheated burgers may turn out well-done. Raw ground beef should be consumed within one to two days if stored in the refrigerator. To preserve uncooked patties, separate them with parchment paper and store them in an airtight container in the freezer for up to four months.
For more grilling inspiration and information, check out Ekilove. Happy grilling!
