"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!
