looking for your best tips for great burgers on the grill (prep, spices, etc.). THANKS!

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9 Comments

petitbleu December 27, 2011
I highly recommend grinding your own beef. It saves money, allows you to achieve a better texture, and you can rest easy knowing that the grocery store didn't grind your hamburger meat on contaminated equipment. Use chuck, and have it very, very cold (even slightly frozen is good) before you grind it. Cut into chunks and run it through the grinder on a large hole setting, then a smaller one. In a pinch, you can just run it through once on a coarse setting. Add any spices you like (salt and pepper rule at our house, but worcestershire sauce and pureed onion are sometimes added for extra effect), but take care not to over knead the meat. Shape into patties and chill while you heat up your grill (or pan). We almost always serve our burgers on hearty toast, but buns are traditional.
Grinding your own meat will take your burgers to the next level. Hand grinders are pretty cheap, and I know they make grinders for KitchenAid stand mixers, but you'll probably pay more for those. Good luck!
 
lapadia December 27, 2011
Hi petitbleu...I am SO on grinding the beef, the link I posted above talks about grinding the beef, too, and above all do not over knead the meat. Also, if I use anything but salt & pepper it is exactly what you suggest a little worcestershire and onion (I use toasted onion powder) = great minds thinking alike :) Happy New Year!
 
lapadia December 27, 2011
Hi!
Here is a grilled Ground Brisket burger, my adaptation from Tyler Florence:
http://www.food52.com/recipes/5860_grilled_brisket_burgers_with_double_cheese
Using ground brisket is the key to this one. Happy Grilling :)
 
Cannizzo December 26, 2011
I use a cast iron pan acts as a griddle just like in a burger joint were the burgers are always made on a griddle use a good beef you won't have to spice as much just salt and pepper on both sides if you play with the meat too much it could toughen on you and you will get a dry burger and I always toast the buns on the grill I first drizzle them with some olive oil set them olive oil down for a few minutes not long they could burn very fast keep an eye on them
 
bigpan December 26, 2011
Make your burger mix as you like - with some A1 sauce or BBQ sauce, or not, a bit of chopped onion, then shape into thin patties so that two patties would make one quarter pounder. If the burger mix is getting to liquidy, add some panko. Put some cheese on top of one patty - I use stilton - then put the other thin patty on top and pinch the edges. BBQ to medium rare (or more if you want). The ultimate cheeseburger with the cheese on the inside. If you grill beyond medium rare, the cheese with melt into the meat and you will still have a great taste.
 
allans December 26, 2011
I like to add sliced green onion (scallion) and some Worcestershire, salt and pepper. AND for the best burger, grind your own chuck roast adding 1 slice of bacon per 1/4 lb of beef.
 
Sam1148 December 24, 2011
I like smaller burgers. One tip I use for quick burgers is using English Muffins for the buns. They're easily found and keep in the freezer very well.

Another tip is put the mayo on the bottom of the bun and place the burger on the bottom bun hot. The mayo seals the bun and the juices mix with the mayo to make a nice 'sauce'.

As for spices in the burger with a traditional beef burger...I tend to stay classic with minimal spices in the burger---just a touch of Worcester sauce, salt and pepper.
 
russell P. December 24, 2011
I'm a fan of diced onions in my patties, but whatever you do you should NEVER press on the patties, leave those juices inside
 
Merrill S. December 24, 2011
Here are two excellent burger recipes for the grill: http://www.food52.com/recipes/5845_patty_melt, http://www.food52.com/recipes/5774_the_new_englandah_burgah
 
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