Grilled hamburgers form the perfect food for backyard parties; cookouts, pool parties, or even tailgating events.
Learning how to grill a burger is a critical skill. Not only will you be able to show off your grilling skills in the next event; but also for your delicious homemade burgers. Knowing how long you need to grill the burgers is paramount.
The type and amount of meat you choose for your hamburgers also counts down on its flavor. You do not want burgers that are burnt on the outside but dry and undone on the inside.
Continue reading the recipe and the grilling tips below to avoid a few blunders that most people make in burger grilling.
How to Grill a Burger,what you’ll need:
Other condiments such as pickles, cheese, over-easy egg, lettuce, ketchup or tomatoes.
Step 1: Choosing the Raw Meat
Choose minced meat as compared to pre-formed patties. Select minced beef that has a higher fat content. Lean meat makes dry, chewy burgers. After you have bought the freshly ground meat, refrigerate it as soon as possible.
Preserve the meat freshness by placing it in a Ziploc bag. Ziploc bags prevent the loss of the meat’s juicy flavors, which can contaminate other foods in the refrigerator. Leaving raw ground meat unrefrigerated for more than 2 hours can lead to contamination.
Step 2: Preheat Your Grill
Before you place the burger patties on the grill, make sure you have preheated it to 375° Fahrenheit or medium-high. For those people who use the charcoal grills for its tasty smoky flavor, stack the charcoal on one side. Stacking hot charcoal on one side increases the heat on the grilling side.
Another tip for determining on how to grill a burger on your charcoal grill entails placing your hand around 4 inches above the grill for 5 seconds. If you can hold the hand up the grill for 5 seconds, then it is hot enough for grilling.
Use this trick with a pellet grill too. Since gas grill can heat up quickly, increase the temperatures to high heat, the shut off one area when you begin cooking.
Step 3: Make the Patties
Mold the ground beef into loose-shaped patties. During the addition of seasonings and spices, avoid over-mixing and mashing the meat. Over handling the meat will turn it into a thick, dry piece.
Mix the spices in a separate bowl before adding them into your meat; this avoids extra pressing of the beef. Season with ground black pepper and kosher salt for the most basic tasty burgers.
Avoid the temptation of making small shaped beef patties. Small patties will shrink during grilling, leaving you with a small piece of burger. The higher the fat content in the beef, the more it will shrink.
Shape the raw beef patties a bit larger than the buns. Do not make the patties too fat as they will not get cooked entirely on the inside. Shape them ½ inch thick and 4 inches round. The patties will plump a little as they cook.
Poke a hole in the center of the patties using an index finger for faster grilling. The center will get cooked perfectly, plus the outside will not get overcooked. As the burger cooks, this hole will become barely noticeable when they are done.
This fantastic tip works during grilling, broiling, or even cooking burgers on a skillet. The patties making step is essential, and that is why you need a lot of tips on making the perfect ground beef patties.
To avoid the sticky beef from sticking on the hands during patty molding, dampen your hands with water. You do not want to spend all your time getting globs of greasy pink meat off your hands.
Step 4: Grill the Burgers
Place the patties on the preheated medium heat grill grates. Cover the grill and allow the burgers to cook for 3-4 minutes. Uncover the grill and gently flip the burgers. If you are using a charcoal grill, move the turned burgers to the cooler side.
Avoid pressing the burgers with a spatula. Pressing them will drain out the flavorful juices into the flames. As good as this technique looks on TVs( making the burgers sizzle) do not try it when grilling your burgers.
When checking the meat readiness, use an instant-read thermometer. Refrain from using your eyes as the meat gauges. Not only will you feel like a grilling pro when using a thermometer, but you will also be more confident as your burger cooks.
It is always good to use a timer for general guidance and a thermometer for the last check. Use long-handled metal tongs to handle the burger while putting the metal spear of the thermometer diagonally through the beef.
Position the thermometer at the center. Pork, meat, and lamb burgers need to reach 160° while turkey or chicken burgers should get to 165°.
Step 5: Add Cheese
Add the cheese of your choice to the burger. Open the grill, add the cheese and allow it to melt while the grill is still closed for 2-3 minutes. After the burgers are ready, remove them from the grill and place them on the buns. You can use plain cold buns or toasted warmed buns.
While hamburgers make a simple dish, dressing them up with some flavorful condiments can transform them into a feast. You can dress up a sandwich with these juicy tantalizing burgers.
Homemade and fresh sauces can take your burgers into the next level. Making your garlic aioli or spicy relish to pair with fruit jam works wonders.
Consider adding any grilled vegetables of your choice. You can add caramelized onions, sautéed mushrooms or roasted peppers. If you prefer your burgers spicy, add some fresh jalapeno peppers, fresh cilantro or some hot sauce.
Remember that you should always wash your hands and sterilize all the working spaces after coming into contact with raw meat to avoid foodborne illnesses such as typhoid. Consuming undercooked food can lead to food poisoning. Make sure the burgers get to 160° before getting them off the grill.