The Perfect Hamburger
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
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.
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.
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.
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
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.
TO COOK A PERFECT BURGER
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
every time you open the grill lid you will lose heat. Try to open it as few times
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.
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.
BBQ & Cookout Recipes
Corn on the Cob
Lamb Shoulder with Honey
Grilled Swordfish Steaks
with Soy Sauce
How to Season and Grill the Perfect
How to Grill the Perfect
& Meat Sauce Recipes
Barbecue Beef Marinade
Steak Sauce (original recipe)
and Asian Marinade Recipes
BBQ Sauce and Mint Chutney
Salad & Side Dish Recipes
Hair Pasta with Sun Dried Tomatoes
with Maple Syrup
Broccoli Salad, Sweet & Sour
Beans and Prosciutto Pasta Salad
Beans and Summer Squash Sauté
Bean, Endive & Boston Lettuce Salad
Shrimp & Caper Pasta Salad
Green Bean & Celery Salad
New Potatoes with
Peas & Mint
Patriotic Potato Salad
White Bean, Green Bean &
Red Bell Pepper Salad
Tasty & Easy Green Bean Recipes
Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
of Green Bean Soup (Company's Coming)
Dilly Green Beans
Recipe - Canning Recipe
Ginger Garlic Green
Greek Green Beans
Potatoes and Green Beans
Bean Soup (Company's Coming)
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Beans and Prosciutto Pasta Salad
Green Bean Casserole
Beans, Endive & Boston Lettuce Salad
Beans in Sour Cream & Tomato Sauce
Beans Provençal, Chef Simone Beck
Beans Provençal, Cooking Light
Bean Salad, Dill, Parsley & Savory
Bean Salad, Feta & Pecans
Bean Salad, Soy Glazed Almonds, Cilantro
Beans with Coconut
Green Beans with Ginger
Green Beans with Onion Paste (Madhur
with Roman Mustard
Beans with Shallots
Italian Green Beans (St.
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
with Green Beans & Bacon
Green Beans & Rice (Lubia Polo)
Green Beans with Hazelnut Crumbs
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Green Beans (Cooking Light)
Bean Salad Recipe
Green Bean & Red Bell Pepper Salad