How to Prepare & Grill Hamburgers
The Perfect Hamburger
OK,
you know you can't have the perfect cookout without hamburgers.
We've all had our fair share of hockey-pucks, overcooked, tough and flavorless
burgers. We're here to help give you advice so that your burgers will get rave
reviews.
I'll never forget the impromptu cookout we had and we used the pre-made supermarket
burgers. My mother-in-law almost knocked me over when she loudly protested because
I hadn't made my homemade burgers. Since then I've made them for her every time.
Believe
me, it couldn't be easier to make hamburgers your friends and family will rave
about. There are just a few tips we'll give you here.
First, don't use
ground beef that's super lean (that's where hockey pucks come from). I remember
Chef Michael Chiarello saying the perfect burger would have 30% fat. That's because
fat is what gives a hamburger fabulous flavor and moisture.
The
best ratio is a mix of 85%-15%. The most flavorful meat is ground chuck.
Remember, a burger with a higher fat content will shrink so you'll have to take
that into consideration and make your patties bigger. I tend to make my patties
about 1/4-1/2 inch bigger in diameter than the roll. Also, take care to avoid
grill flair-ups when cooking with a higher fat content beef.
The secret
ingredient that my mother-in-law raves about? Lipton Onion Soup Mix. That's right.
It's the perfect seasoning for hamburgers. I add two envelopes of Lipton Onion
Soup Mix to two pounds of ground beef. I also add one large egg just to help hold
things together.
I've also learned to not over mix. Over mixing will
definitely toughen the burgers.
If I've stored the hamburgers in the refrigerator I take them out of the
refrigerator at least 15 minutes before we cook them. No matter what type of meat
you're cooking, burgers, steaks, roast, chicken, etc., always bring it to room
temperature before cooking.
HOW TO COOK A PERFECT BURGER
Of
course the fattier the meat the more the potential for grill flare-ups. These
flair-ups can result in burgers that are charred on the outside and rare on the
inside - not good. We find there are less flair-ups at medium heat.
Always pre-heat your grill for at least 10 minutes, 15 minutes is better. Cook
the hamburgers over direct medium heat. Cook a 1" thick burger 6 minutes
per side for medium well, and a 1 1/4" burger 9 minutes per side for medium
well. To be sure you're safe you can check it with a meat thermometer and it should
register 160°F.
Remember,
every time you open the grill lid you will lose heat. Try to open it as few times
as possible.
What you should do is put the burger on the grill and leave
it for the suggested time. Then flip it over. It should not stick to the grill.
Resist the urge to move the burgers around too much, that's how they break up.
Also, NEVER push down on your burger with a spatula. All you're doing is
pushing out the juices.
I
usually keep a burger that I use for the "sacrifice". If I think the
burgers are nearing done I take the sacrificial burger off the grill and cut it
in two. If it's done to my liking the others come off the grill. If not, they're
cooked a few more minutes.
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