summer is here and grills are ablaze cooking up seasonal favorites. A summer staple is cooking burgers on the grillroom but much they turn out dry and tasteless .
With a few simple hamburger grill tips for how to grill hamburgers your homemade burgers will rival the best blue hamburgers from your darling restaurant .
Ultimate Burger Grill Guide: How to Grill the Perfect Burger
Though grilling burgers isn ’ triiodothyronine unmanageable it does require some basic information to grill like a pro .
The ground beef used, some cardinal steps in the burger planning and broil and basics like knowing how to check for doneness make all the deviation !
We ’ ll hold your hand through it, don ’ thymine concern
Which Ground Beef to Use for Grilling Burgers
Ground chuck is the most popular ground beef to use for burgers. The higher fatty sum gives great spirit and keeps the burger damp while not being excessively expensive .
Maintaining a 15-20% fat content is the perfect target in a grind gripe to make a capital damp grilled burger. Ground meats can be mix for unlike flavors ; even combinations like gripe and chorizo, gripe and ground pork barrel or different types of ground gripe. good keep the adipose tissue content in that 15-20 % sweetness topographic point !
What to Add to the Ground Beef to Make it Stick Together?
I ’ ve seen the doubt ‘ what should be added to the labor beef to make the hamburger stick together ? ’
The answer is NOTHING! Unlike something like meatloaf or meatballs that require a binder like bread crumbs to stick together, good quality earth beef with the fatten subject mentioned handled well is all that is need for a perfect broiled burger !
How to Grill Burgers – 8 Keys to Pro Success
You may be surprised that many grilling tactics, like pressing the hamburger down, are the WRONG way to get the arrant grilled hamburger. Following these simple steps will have you grilling burgers like a pro !
- Not the time to cut the fat: Fat is actually a major component in adding flavor to burgers. With our current day fat consciousness, I’m here to advise when grilling burgers don’t cut the fat. I typically use 85% lean grass-fed ground beef. I also use ‘double ground’ beef, which ensures a better mix of the fat uniformly into the meat.
- Prepare burger patties and chill them. Making the burger patties early and refrigerating them allows them to better stay intact while grilling. Don’t overhandle them which can compress the meat and start to melt the fat. You can even run your hands under cold water before making the patties on a hot day.
- Stick Your Thumb in It. Pressing your thumb into the center of the prepared burger to make a divot will keep it from bulging as it grills. It keeps the burgers nice and flat.
- Brush burgers with olive oil before grilling. This might sound excessive but it ensures the burgers won’t stick on the grill and will take on a nice sear, sealing the juices inside.
- NEVER push on a burger when grilling! For some reason it is commonplace as a burger grills to push down on it with a grilling spatula. DON’T! This only squeezes out flavorful juices that keep the burger moist.
- Turn once. Only. It is best to turn a burger the fewest times possible. Grill experts recommend starting with a hot grill, allowing a 2-3 minute sear on one side and turning to fully cook on the opposite side. This keeps the burger intact and juicy.
- Check the internal temperature. There are many rules of thumb on how to check to see if a burger is cooked. The safest way is to use an instant read meat thermometer and ensure the internal temperature has reached 160. Also, the meat will continue to cook some once it is removed from the grill.
- Allow burgers to rest before serving. Once the burgers are done, place them on a platter to ‘rest’, or sit for about 5 minutes before serving which allows the burger to remain juicy and intact.
Grill Temperature for Burgers
generally, burgers should be cooked on Medium-High ( approximately 375 degrees ) to High ( 400 degrees ). Most gas grills have a built in thermometer to monitor the hotness but you can buy a grill thermometer for charcoal grills besides .
Grill Burgers with Lid On or Off?
When cooking things cursorily leaving the eyelid off is the average. I live in a blowy area therefore from substance abuse I grill about everything with the hat on/down ( it helps with flare pass ups besides ). Burgers can be cooked with the eyelid on or off just be sure to monitor for flare ups and doneness with an Instant Read Thermometer .
TIP: having a clean food-safe spray water bottle on hand is great for managing flare ups too.
How Long to Cook Burgers on the Grill
The key to testing the doneness of a hamburger is measuring the inner temperature with an Instant Read thermometer .
The USDA guidelines state ground meat should be cooked to an internal temperature of 160 degrees. This temperature ensures killing of any dangerous food safety related bacteria.
meat does continue to cook while it rests off the grill so normally they can be taken off the grillroom slenderly under 160 degrees .
This template focuses on gripe burgers but if cook ground turkey burgers the internal temperature needs to reach 165 degrees. Grilled salmon burgers need to reach an internal temperature of 145 degrees.
Grinding your Own Burgers
The issues with bacteria and food guard driving the USDA to specify the safe doneness temperature of 160 degrees has to do with the grate action itself .
grate kernel harbors more bacteria opportunity .
ampere well as when buying ground gripe it ’ sulfur not clear what cuts it is made from or how long it has been since it was flat coat .
If you grind your own burgers from a fresh firearm of chuck you can bend the rules can consider grilling to a medium-rare temperature of 130-135 degrees or higher is you prefer it more well done .
As a rule of finger, here are the cook times ( gripe burgers ) for different doneness when cook over high inflame ( note : all grills are different thus constantly check with the thermometer ) :
NOTE : triiodothyronine hese temperatures and times are shared for reference only. I do not recommend cooking burgers to a doneness temperature of less than 160 degrees F unless they have been newly background yourself .
- Rare (120-125 degrees): 4-5 minute total
- Medium-Rare (130-135 degrees): 6-7 minutes total
- Medium (140-145 degrees): 8-9 minutes total
Homemade Condiment Recipes for Grilled Burgers
once the hamburger is cooked, topping and adding condiments is the playfulness part making it a personal masterpiece ! I love to throw some loss onion slices on the grillroom to add on top along with some darling easy homemade condiment recipes. here are some favorites :
Grilled Burger Recipes
A grill burger is a classic summer staple. When done well, it is a big case of how the simplest recipes can be the best. My tried and true Best Basic Burger Recipe may be found at the buttocks of this guide .
It ’ sulfur easily to change up the flavors following this same hamburger grill usher by adding in different ground meat to the burger and other ingredients. One of my favorites is Southwestern Bacon Cheeseburgers.
They combine land beef and land chorizo sausage with scrape Monterey Jack cheese and diced green chilies. The patties are grilled and topped with broiled onions and bacon !
My FAVORITE Burger TIP: when assembling the burger and toppings, place a piece of lettuce UNDER the burger above the bottom bun half alternatively of on top. This helps keep the juices from the hamburger from saturating the lower bun ( specially good with gluten-free buns ) .
When you feel like upping your broiled hamburger game this Hot, Juicy Bacon-and-Egg Cheese Breakfast Burger is one of my favorite broiled burger recipes !
Stuffed Grilled Burgers
A fun way to add ingredients to a grill hamburger without equitable mixing it into the kernel is to make a stuff grilled burger .
What is a Stuffed Burger? Ingredients are added between two burger patties, sealed and grilled. then cut into the inside adds fantastic relish to the fat burger .
Some of my darling stuff burger recipes is Stuffed Taco Burgers. Stuffed Taco Burgers combine earth beef, greaser flavorer and onions into the burger patties. The burgers are stuffed with guacamole, refried beans, salsa an grate cheese !
Non-Beef Grilled Burgers
sometimes barely changing up the ground kernel makes a hale new grilled hamburger experience. This Grilled ‘Best Bison Burger’ was one I enjoyed at one of my favorite resorts in Arizona and they were courteous adequate to give me the recipe to share. Bison is a lean kernel and promptly available in most grocery stores .
After attending Steven Raichlen ’ south BBQU, an intensive broil and smoke ( food ) school, I came home ready to get my grill on ! I created a recipe for Hay-Smoked Salmon Burgers.
Smoking food is a different character of grilling although this recipe has step by step instructions for charcoal grill ( it very need to be made on a charcoal grill and I recommend a Weber kettle ) .
Salmon is very lean so can dry out easily. Smoking them over indirect inflame is a great manner to add flavor and keep them moist. This recipe is decidedly for the more adventureous griller !
On Grill Smoking Grilled Burgers
A great compromise to add smoked flavor without buying a smoker is adding some wood to smoke on the grill. You can use an smoker box but I use an even easier method acting. Placing a musical composition of clayey foil on the grill with wood chips on it naturally allows them to begin to smoke and infuse season .
These Grill-Smoked Green Chile Burgers in a Bacon Weave are delightful and constantly affect ( who doesn ’ thyroxine love a bacon weave ? ). The burgers are grilled with mesquite wood chips for a nice smoky season. Don ’ thymine let the bacon weave panic you either. The bit-by-bit photograph will help you whip them up like a pro ( I loved using one in this Spicy Grilled Whole Pineapple in a Bacon Weave ) .
Everthing you need to know about a Bacon Weave (including step-by-step photos)! It’s a great addition to grilled burgers.
The wood chip smoke proficiency is so easy you ’ ll want to use it on recipes outside of burgers excessively. I even made a Grilled Pumpkin Pie with Hickory-Smoked Ginger Snap Crust for Thanksgiving !
Favorite Grilling Tools
Over the time I ’ ve been grilling, I ’ ve collected some darling tools. surely an moment Read Thermometer is a key to achiever. There are other things that make grilling easier without spending a short ton of money .
This gift guide of The Best Grilling Tools and Accessories I Couldn’t Live Without lists several of my front-runner tools but I ’ thousand constantly adding more to my Amazon Store besides !
More Delicious Grilling Recipes
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Best Basic Burger Recipe
Grilling perfect burgers is easy with some basic tips. This Best Basic Burger Recipe is a foundational recipe to build from to make great burgers.
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Makes 4 1/2-pound burgers or 6 1/3-pound burgers
Read more: Easy Oven-Baked Baby Back Ribs
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2 pounds ground Beef chilled
olive vegetable oil
cheese if desired
Divide ground beef into 4 (½-pound) or 6 (1/3-pound) portions. When handling the meat, gently form into patties of equal size (1-inch thickness) without overworking the meat. Gently create a divot with thumb in the center of each burger. Arrange on a plate in a single layer, cover and chill for at least 1 hour and up to 6 hours.
Heat the grill to high (gas or charcoal); 375-400 degrees F. Brush and oil the grill. Lightly brush one side of the burgers with olive oil, place them on the grill (olive oil side down); brush the top side with olive oil. Cover, cook for 2-3 minutes to sear the bottom (you should see grill marks).
- Flip and cook an extra 2-3 minutes for rare, 4-5 for medium-rare or 6-7 for average doneness as measured with an Instant Read thermometer. If adding sliced cheese, add 2 minutes before hamburger is finished grilling. NOTE: meter will be less if cook 1/3-pound burgers .
- Remove and allow to rest 5 minutes .
Assemble the burger with a slice of lettuce between the bottom bun and the burger (helps keep the bun intact) and condiments or toppings on top. Salt and pepper if desired.
The USDA guidelines state ground meat should be cooked to an internal temperature of 160 degrees. Meat does continue to cook while it rests off the grillroom then normally they can be taken off the grillroom slightly under 160 degrees .
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Category : Culinary