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How do you make good hamburgers?
- Thread starter JohnCU
- Start date
HomeAppraiser
Platinum Member
Knead A-1 sauce into the meat.
RapidSnail
Diamond Member
Garlic salt.
GagHalfrunt
Lifer
1) Start with decent meat. About 80/20 is perfect. Don't go leaner, the juice is important to the taste. Make 4-5 ounce patties
2) DO NOT mix bread crumbs, worchestshire sauce, A1, onion soup mix or anything else into the meat. You're making a burger, not a damn meatloaf.
3) Get the grill hot
4) Put meat on grill, season lightly with salt and pepper and then LEAVE IT ALONE. Do not move it, press it down or play with it. Let it cook for about 4 minutes
5) Flip in ONCE with tongs or a spatula. NOT A FORK.
6) Season the other side lightly with salt and pepper and again, LEAVE IT ALONE for about 4 minutes.
7) Remove from the grill and let it rest a minute or two before serving.
That's all you need to do to get a perfect burger. The less you do to it the better, you're trying to get a nice crust on the outside with a quick sear to keep the juices inside. Anything you do to it during the cooking process makes that harder, so other than the single flip halfway through don't touch it.
2) DO NOT mix bread crumbs, worchestshire sauce, A1, onion soup mix or anything else into the meat. You're making a burger, not a damn meatloaf.
3) Get the grill hot
4) Put meat on grill, season lightly with salt and pepper and then LEAVE IT ALONE. Do not move it, press it down or play with it. Let it cook for about 4 minutes
5) Flip in ONCE with tongs or a spatula. NOT A FORK.
6) Season the other side lightly with salt and pepper and again, LEAVE IT ALONE for about 4 minutes.
7) Remove from the grill and let it rest a minute or two before serving.
That's all you need to do to get a perfect burger. The less you do to it the better, you're trying to get a nice crust on the outside with a quick sear to keep the juices inside. Anything you do to it during the cooking process makes that harder, so other than the single flip halfway through don't touch it.
Don't worry about cleaning the grill: it doesn't have to be perfect. In fact, it will test better if it's not perfect. Of course, you don't want it "nasty" dirty, either. I clean mine every two or three cookouts.
1. McCormick's hamburger spice is GOOD
2. Cook on high for a few minutes (2 - 4 minutes)
3. Turn grill off, let sit for another 4 - 6 minutes.
4. Brag
The spices you choose are your call, but the secret to getting the crispy outside with the medium inside is to let the burger cook itself. That's why you cook it at extreme heat at first and then turn the grill off.
Another good way to contain the juices is to coat the burger in BBQ sauce when you flip it. Like GagHalfrunt said, flip ONCE, and do not fark around with the burgers (forking them, mashing them, etc).
1. McCormick's hamburger spice is GOOD
2. Cook on high for a few minutes (2 - 4 minutes)
3. Turn grill off, let sit for another 4 - 6 minutes.
4. Brag
The spices you choose are your call, but the secret to getting the crispy outside with the medium inside is to let the burger cook itself. That's why you cook it at extreme heat at first and then turn the grill off.
Another good way to contain the juices is to coat the burger in BBQ sauce when you flip it. Like GagHalfrunt said, flip ONCE, and do not fark around with the burgers (forking them, mashing them, etc).
Born2bwire
Diamond Member
Use fresh meat that's cold. If you defrost the meat, do it by placing it in the refridgerator. Don't use the microwave or the meat will not hold, just like the way you are describing. I've found that heating the meat drives out the fat that helps hold the meat together. So if the meat starts coming apart as you are forming the patties, trying cooling it down some to gel the fat back up. Otherwise, do as GagHalfrunt states, especially about waiting to flip them. If they aren't cooked well on one side when you flip then the patties will tend to fall apart as well.
OrganizedChaos
Diamond Member
how i cook them.
light PROPANE grill and set to maximum
look at temp gage to confirm its pegged hard over (only tops out at 600 degrees)
apply meat patty
wait 7 min
flip
wait 7 min
apply chese
wait 15 sec
retrieve meat patty
light PROPANE grill and set to maximum
look at temp gage to confirm its pegged hard over (only tops out at 600 degrees)
apply meat patty
wait 7 min
flip
wait 7 min
apply chese
wait 15 sec
retrieve meat patty
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