Grilling Burgers – The Basics

Grilling Burgers – The Basics


Buying frozen burger patties should be a thing
of the past. If you have salt, pepper, and ground beef, you can make a better burger
at home yourself. So the burger meat is in here. It’s about eighty twenty. Eighty percent
lean. Twenty percent fat burger meat and that is perfect. Any less fat than that and it
actually tastes a little dry and any more, and you’re going to have a flare up on the
grill. So season it well and then gently fold that in. I have about a pound and a half of
meat here so I’m going to cut this into four portions. That’s going to be a healthy
size burger. So a trick I learned a long time ago is to gently form it into a ball and then
throw it from hand to hand which will sort of crush the meat together without overworking
it. Once it’s sort of solid like that, you simply curve your hand around that ball shaping
that into what looks sort of like a doughnut. Now the reason I do it this way with a divot
in the center of the burger patty, is that so it becomes flat when you cook it. If you’ve
ever made a burger that ends up a round ball, that’s the reason why because you had it
flat to begin with. We want to make it indented to begin with and then it’ll be flat when
it ends. Now don’t worry too much if it’s not a perfect round shape. Don’t worry too
much if there’s a crack on the side. It’s all okay. You’re going to end up with a
juicy, moist, tender burger at the end. We’re going to take these outside and then we’re
going to season them at the grill. Burgers need to go on a hot grill, so we want to make
sure our grill is hot. How do we do that? Well, some grills have a handy thermometer
right her built in so you can tell. If it’s anywhere between four forty and five hundred
degrees, it’s hot. If you don’t have a grill like this, you want to put your hand
just over the grill grates and you should want to take that away in about two seconds
and that’s a hot grill. So now is when we season these burgers up. I’m going to put
a little salt and a little pepper. And then I’m going to put these divot side down onto
that grill. Now you only want to flip burgers one time and never ever push down on them
with a spatula. That just pushes all the juices out of the burger and you will not get that
juicy burger you’re looking forward to. So it’s been about five minutes and it’s
time to give these burgers a flip. Another five to eight minutes and they’ll be ready
to go. Okay, it’s been another five minutes. It’s time to check our burgers to see if
they’re done. I’m looking for about a hundred and fifty to a hundred and sixty degrees
and I’m gonna use my thermometer here on these tongs to tell the temperature. Ah, we’re
looking perfect and they look juicy and delicious. I’m going to take them off the grill. It’s
really important that you give your burgers some time to rest but that’s perfect because
it gives you just enough time to toast your hamburger buns and dress your burger. So we
let the meat rest, we toasted the burger bun, I built it the way I like it, and now I’m
looking forward to a juicy delicious burger. Thanks for watching. If you’d like to see
more of The Basics, click over here. If you’d like to learn about the cool thermometer tongs
that I used, click over here. And if you have any questions or comments, suggestions for
more Bascis, put them in the comments section below.

Leave a Reply

Your email address will not be published. Required fields are marked *