Quote:
Originally Posted by Mr. Muckit
Does anyone have any tips for cooking a good burger on the grill???
I am pretty satisfied with my ability to grill a lot of things: steaks, chicken, seafood, etc but for some reason I never feel like my burgers are up to par.
It was mentioned earlier and there was a very informative link that gave me some good tips, but that was more geared towards cooking them in a pan (smashing early to sear outside).
I've switched to a fattier beef (like 70/30) and that seemed to help a bit. Any advice?
PS I also liked the tip someone put out earlier about melting the cheese after removing the burgers by wrapping in foil fast food style
PPS I love looking at this thread like an hour before I start cooking dinner for enhanced motivation
I dont have any tips for the grill. However I do make a ton of burgers. I make them in a non stick pan over med/high heat. 4 mins a side to get that perfect brownesss. I use 80/20, of ground beef I trust, only salt and pepper and if I want thin burgers I smash them out on plates. You want to smash them thinner because they tighten when you put the heat to them.
After you turn it the first time you put your cheese on it and cover the pan with tinfoil. This is where non stick comes into play. You cut thick slices of cheese and add an ice cube, you can get the Squeeze Inn burger with the melty cheese crisps. Sometimes you dont even need the ice cube.
At some point after you put the cheese on, you turn on the toaster oven for your buns. You want you burger to finish before your buns do though. You already cut your pickles, tomatoes, onions as thin as possible and have them ready I hope. Mayo on the bottom bun to create a fat barrier to stop the bottom bun from gettin soggy.
My favorite burgers right now are Bleu Cheese with only mayo and dill pickle slices. Or cheddar cheese with pickles and onions with mayo, ketchup and relish mixed together in equal parts for some secret sauce action.