Grilling a burger to perfection is no easy task. We’ve all been to those cookouts where we were forced to politely choke down a charred, dry patty that may or may not have tasted like lighter fluid. To keep you from being “that person” this summer, we’ve compiled all of the best, tried-and-true tips for a juicy, perfectly seared burger that your friends and neighbors will remember for years to come.
What Makes a Burger Great?
Sure, everyone has their own opinion of what condiments and buns make for the best burger, but there are a few basic things that can really make or break a burger long before it gets to the condiment stage of the process.
1. Ingredients
You can’t grill a great burger with mediocre ingredients. This means no skimping on the meat. If you’re grilling beef burgers, you can’t go wrong with 80/20 chuck or certified Angus. With this pick, you can ensure you have enough fat to keep the burger moist and flavorful without being too greasy.
If you prefer to use alternative meats, be sure you’re buying the best quality turkey, chicken, venison, lamb or bison you can find. Black bean burgers are also a great alternative option for any vegetarians you may have over.
2. Seasoning and Shaping
The best burgers are made with your own two hands. Each patty should be made with about six ounces of meat, which you can measure with your palm. One palm’s worth of meat is roughly three ounces, so each burger should take about two palms’ worth of meat. Loosely shape the meat into patties, but try to knead them as little as possible for the juiciest outcome.
Be sure to season your meat well with coarse-grained salt and pepper. If you want to spice things up, add some Worcestershire sauce to your patties before putting them on the grill.
One additional tip from the professionals is to simply press a dimple into the middle of each patty. This will keep them from bulging in the center when you grill them.
3. Grilling Technique
- Be sure your grill is searing hot. This will give the outside of your burgers that delicious, firm crunch.
- Only flip your burgers one time. It can be tempting to flip multiple times, but about five minutes on each side will give you a medium, pink center.
- Don’t squeeze the meat. Flattening your burgers while they cook will let all of the juices, fats escape, along with most of the flavor, leaving you with a hockey puck instead of a burger.
Final Touches
Every great burger needs a variety of quality condiment choices, so grab a few types of cheeses and an array of veggies and sauces to really wow your guests.
