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The Ultimate Hamburger Grilling Guide

Do you think you know everything there is to know about grilling a perfectly juicy burger? Or maybe you have no idea how to get your burger from a beef jerky to a delicious Shake Shack.

Burgers are a summer staple and one of the first foods every grill should master before moving on to more complex meats like loins and ribs.

Think of this article as your complete guide to becoming a burger expert. We'll explore best practices for gas and charcoal roasting, how to select the right ground beef for an optimal patty, and some of my favorite burger recipes to get started.

Meat Selection

While this may sound counterintuitive, when it comes to burgers, fat is a good thing! There is a reason why ground chuck is so popular for burgers. The higher fat content helps infuse juiciness into the burger.

Ground sirloin will work, too, but the lower fat content (10%) is not the best for a really juicy burger.

So how much fat is ideal? The best fat content is approximately 15-20% to ensure that the burger is perfectly moist, less than that and you risk too dry a patty.

While toss is a great burger, we're always a fan of using lean, grass-fed ground beef and opting for organic when available. While not everyone can feel the difference, the higher quality of the cow really improves the taste.

It is also a good idea to remember that hamburgers come together better naturally. You can skip adding a binding agent as you might use with meatballs or meatloaf. Empanadas are good on their own when made from good quality ground beef.

To take here? Look for 85% lean ground beef for your empanadas, and stay away from anything frozen!


1) Pattie Prep

The first step in roasting a perfect burger is to nail the preparation work. Your final product will only be as solid as the time you spend at the beginning to make sure it is correct.

When you prepare your empanadas, you don't want to go straight from the package to the grill. Best practice is to prepare your empanadas early by forming them into approximately rounds of 6 to 8 ounces, approximately 1 & # 39; & # 39; thick .

Too big and your pie will be thin and dry, too fat and will cook too much on the outside and not enough on the inside.

You will also want to chill your empanadas in the refrigerator once they are formed so they stick well and stay together on the grill. Handle them as little as possible to make sure they are not too compacted.

This is also the time to add any flavorful enhancements you want to infuse into the meat, like minced peppers, onions, a little bacon, or even a kernel of cheese.

2) Grill conditions

The key starting point for nailing grill conditions for optimal burger cooking is to obtain the set temperature.

Ideally, burgers should be cooked over medium-high heat, which is approximately 375-400 degrees on a gas grill. For charcoal grills, to make sure you're hitting this sweet spot, we recommend buying an additional thermometer to make sure you're not too far up or down.

When you cook, the next consideration is lid or lid off. For burgers, you can go either way depending on weather conditions and whether you're rotating a significant number of empanadas for a large group or just cooking for a small family.

3) Cooking

When cooking your burger there are some tips and tricks to keep in mind to ensure your burgers end up juicy and moist:

  • Lightly brush your patties with olive oil before putting them on the grill, This will help prevent sticking and minimize breakouts. [19659025] DO NOT press the patty with the spatula while cooking. You may have seen Dad do this a thousand times, but the news shows that this is one of the best ways to dry the burger and end up with a dried beef platter. Hold on!
  • Limit your flip. That burger doesn't need to be flipped over and over. Do it once and let it rest. Best practice is to get a 3-minute sear on the first side, and then fully cook the rest of the burger on the second side.
  • The final internal temperature should be approximately 160 degrees for an average "cook". You can use a portable thermometer to check one or two patties and make sure they are cooked to your liking, or you can follow these times for a general rule: 4-5 minutes for Rare, 6-7 minutes for Medium-Rare, 8 -9 minutes for Medium. Note that a burger will continue to cook for a few minutes once it is removed from the grill if left to rest.

Recipes to Try

While a classic beef burger seasoned with a little salt and pepper, then topped with a juicy slice of cheddar cheese, it's a forever favorite, I include other combinations that I love. In case you want to spice up your grill game with new flavor profiles.

Jalapeno Popper Burgers


4 oz. cream cheese, softened

1/2 c. grated cheddar cheese

1/2 c. grated mozzarella

2 jalapeños, chopped

Kosher salt

Freshly ground black pepper

6 slices of bacon, cooked and chopped

1/2 tsp. chili powder

1 1/2 ground beef angus

4 hamburger buns


  1. Make the filling: In a medium bowl, mix the cream cheese, cheddar cheese, mozzarella and jalapeños. Season with salt and pepper, then fold the cooked bacon.
  2. Shape ground beef into 8 large, thin rounds (about ¼ "). Put about ¼ cup of the filling mixture on one patty, then place a second patty on top. Pinch the edges to seal the patty and reshape it into a disk if necessary Repeat with remaining empanadas and filling mixture
  3. Preheat grill to medium-high Season hamburgers on both sides with chili powder, salt and pepper Place on grill and cook until cooked to your liking, about 6 minutes per side for medium.
  4. Sandwich with hamburger buns and serve immediately.

From | Source: ideas / a20876317 / best-jalapeno-popper-burgers-recipe / [19459010font>[19659018font>WesternBarbecueBurger


1 cup tomato sauce

1/2 cup brown sugar

1 / 3 cup of sugar

1/4 cup of honey [19659002] 1/4 cup molasses

2 teaspoons prepared mustard

1-1 / 2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon liquid smoke

1/8 teaspoon pepper


1 large egg, lightly beaten

1/3 cup quick-cooking oatmeal

1/4 teaspoon onion salt

1 / 4 teaspoon garlic salt

1/4 teaspoon pepper

1/8 teaspoon salt

1-1 / 2 pounds ground beef

6 hamburger buns, divided

Ingredients of your choice


  1. In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the fire. Reserve 1 cup of barbecue sauce to serve with burgers.
  2. In large bowl, combine egg, oatmeal, 1/4 cup of remaining barbecue sauce, onion salt, garlic salt, pepper, and salt. Crumble the meat over the mixture and mix well. Form six patties.
  3. Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160 °, drizzling with 1/2 cup of barbecue sauce for the last 5 minutes. Serve in buns with ingredients of your choice and reserved barbecue sauce.

From | Source: STRNote: When you buy something after clicking on the links on our articles we can earn a small commission on affiliate links to get more details properly signed! 19659072!

John Gril

I am john grill, i love cocking food. Interested to know more Please contact me anytime. i am happy to share with you.

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