Do you want a minute to think about the favourite summertime food of America with the oncoming of the grilling season?
Yes, you are right- it is the good old Grilled Burger. Imagine a tender patty overflowing with the rich fat juices, sandwiched between the soft and tender buns, and garnished with fresh lettuce and veggies- just the description is enough to make you drool and leave you craving for a grilled burger.
There are enough eateries, roadside stalls, cafes and high end restaurants that serve amazing grilled burgers. But what if we tell you that you can grill an amazing burger in your backyard. Won’t that be awesome?
So this time, we bring you the most amazing and one of the easiest recipes to grill a burger.
But before that, let us look at a few other factors that should be kept in mind before grilling a burger.
Things to Keep in Mind Before Grilling a Burger
1: Start with a Clean Grill
To obtain the best results, make sure you start with a clean grill that you have slightly glazed with oil. The brushing of little oil ensures that any built-up residue from the past cooking is removed. You can either brush the oil or run an oil-soaked paper towel on the grill with the help of tongs.
2: 80/20 Ratio of Mix Ground Beef
To make sure that you have a juicy and flavorful patty, you will also have to be very careful with the ratio of fat to lean meat.
Most people get the fat trimmed for different reasons. But the fat is the reason why the patty stays soft and juicy.
So the ideal ratio of lean meat to fat is 80 to 20. This can be easily available in the supermarkets or you can also ask your butcher to provide you the same.
3: Keep the Meat Cold
When you are mixing the spices and shaping the patty, make sure that the process is quicker and the meat is cold from the fridge. Because, if the temperature of the meat is lower, and you are using your hands to shape the patty.
The heat from the hands also imparts to the patty which makes the fat render. And if the fat renders before actually grilling, it will result in a dry and hard patty.
So the solution to that is to keep the meat cold and finish the shaping process quickly. After you have seasoned and shaped the patty, you can again store it in the fridge till you are ready to grill.
4: Size of the Patty
Some people like their patty falling out from the bun. While some others like it to exactly fit the size. But no one likes it to be shorter than the bun.
To perfectly fit the patty to the size of the buns, here is what you can do- you can make the patty 1 inch larger than the bun and 1 inch thicker at the edge. This is because the patty shrinks during grilling. So once grilled, it will suit to fit the bun size.
Time Taken to Grill Burgers
|Level of Doneness||Time Taken||Temperature|
|Rare Burger||4 min||125 °F|
|Medium Rare Burger||5 min||135 °F|
|Medium Burger||6 – 7 min||145 °F|
|Well Done Burger||8 – 9 min||160 °F|
Note: Always remember that you should always flip your burgers and never press them. Pressing forces flavors, fats, and juices out of the patty thus making it dry and dense.
Recipe to Grill the Best Burger
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Servings: 6 burgers
Note: This recipe is to make 6 burgers of ⅓ pound each. The patties should ideally be 4 inches across and 1 inch thick. Also, this recipe has a kick of garlic flavors which you can reduce or increase as per your preference.
|1||80/20 Cold Ground Beef||2 pounds|
|2||Minced Garlic||4 cloves|
|3||Minced OnionIngredientsMinced Onion||2 tablespoons|
|4||Worcestershire Sauce||1 tablespoon|
|5||Freshly Ground Pepper||1 ¾ teaspoons|
|6||Salt||1 ½ teaspoons|
|8||Butter||To coat the buns|
Method to Make Burgers
1: Make the Burger Mix
Take the cold meat out in a bowl and mix the ingredients- garlic, onion, Worcestershire sauce, salt, and pepper.
Fold the meat a couple of times to ensure that the spices are thoroughly mixed with the meat. But do not overhandle the meat because then the fat will render making it dry. This process should be completed in 30-45 seconds.
2: Shape the Patty
Instead of shaping the patty on the palm of your hand, you can do it on a regular tray or a parchment paper-lined tray to not let the fat render because of the palm heart.
You can divide the meat into 6 parts on the tray and shape them circularly with a length of approx 4 inches and a width of 1 inch.
You can leave a small depression in the center- this makes sure that the patty does not puff up during grilling. Once done, cover the patties with plastic wrap and transfer it to the fridge while you get the grill and the buns ready.
3: Heat the Grill
Heat the charcoal or a gas grill to around 450 to 500 °F. Or to the point where you cannot hold your hand on top of the grill for more than 1 second. Butter the buns and put them on the side.
4: Grill the Patties
The process to place the patties on the oil-coated grills and grill them to the desired doneness level (Refer to the chart above). Flip the patties at least once or more times if required. Make sure to not press them.
5: Add Cheese and Buns
After the patties have been almost grilled (or 1 min of the ideal time remains), add cheese on top of them and let it melt. Also, place burger buns on the indirect heat of the grill.
6: Rest the Buns and the Patties
After taking down the patties and the buns from the grill, let them rest for 1 minute on a clean platter before serving.
Our favorite last step is to serve. You can add mayonnaise, tomato sauce, bacon jam, blue cheese sauce, garlic aioli, sauteed mushroom, or the classic good old lettuce, tomatoes, red onions, pickles, and sauce.
Did that make you drool? We know you did. So rush away and cook a grilled hamburger right now. Let us know how good it was in the comments below.