Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Rummm on April 22, 2013, 03:56:02 PM
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"I have trouble making a decent hamburger on the grill, do you have any tips? Thank you."
Nothing beats a burger on the grill (POB=Plain Old Burger), especially if it’s Ground Chuck or a store mix of 85% lean to 15% fat ratio (85/15 on the label).
Shape your burgers into one third or half pound patties at about 1” thick. Season the outside with your favorite rub or spices. If you like to mix your seasoning in with the meat, don’t over handle or mix too much, as this will lead to a tough burger. Just mix it gently, if you need to.
Place the patty on your preheated grill, 450-500°, and cook direct. Extra smoking wood is optional, but if you do, I suggest hickory, cherry or both. Cook approximately 5-6 minutes per side, flipping only once, or to your desired degree of doneness. Using an instant thermometer, like the Thermapen©, is a sure way to get the burger done the way you like it.
Serve the burger on a plain old hamburger bun, onion roll or a soft Kaiser type roll. If you use a ‘hard’ roll, say like French or the Italian style Ciabatta, the burger will be slipping out the backside when you chew it. The softer bread is meant to hold the meat while you are eating it, not to fight with it. The same works for Pulled Beef or Pork Sandwiches, just use the el cheapo white hamburger buns.
For Cheeseburgers, follow the above, but add the cheese the last couple minutes of cooking time. Suggested cheeses are Yellow/White American, Provolone, Swiss, Monterrey Jack or a Jalapeno infused cheese. Don’t over melt the cheese, as it does lose some of its flavor. Not to mention that it makes a mess on your cooking grids, in the bottom of your grill and will smoke like the devil on your next cook!
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Can't argue with any of that (except maybe the 85/15 - I always have bad luck with anything leaner than 20).
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Really good advice...particularly the part about over mixing. Recently I have been guilty of that as I tried to enhance flavor by including various spices, ingredients such as onions, cheese, and onion soup mix. I found as I mixed these things in I had a mushy pattie apparently because the heat of my hands was causing the meat to sort of break down. So, I guess I have two options: apply the seasonings to the outside as discussed above or to lightly mix using a wooden spoon or something similiar. Dee
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Great advice!!
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Plain and simple is good.
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I'm to the point of just adding Kosher salt and that's it.
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After I form the burgers I throw them in the fridge for awhile to get the fat to get firm... it seems to help. I usually use 80/20.
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I just want to know if you ever get that chicken, lol
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I just want to know if you ever get that chicken, lol
Little bahstad is quicker than me.