Grilling burgers

[LA Ute]

Some advice here that is worth trying out.

What other success has anyone had grilling hamburgers? I have found that the indirect method (sear one side over open flame, then allow to cook using indirect heat, then sear the other side and allow to finish cooking over indirect heat) produces a juicier burger). There are lots of other factors too -fat content of the meat, thickness of the patty, etc. We have another month of serious outdoor grilling. Let's get some ideas going!

[Shaka]

Grilling burgers is an abomination when there is perfectly good steak available at the local grocer.

[Surfah]

You want a nice fatty beef. I like a good ground of at least 85/15. 80/20 is probably even better. I've posted what I like to do with my burgers before. I form the patties and try and let them rest. I also try to make sure it's at room temp while I am forming and while they're resting. It's also beneficial to do a nice slow defrost if using frozen ground beef. Also key is only flipping once. Just like an egg. You only flip once.

[Bastage]

Also key is only flipping once. Just like an egg. You only flip once.

You're right on with that. Let it cook, don't poke at it over and over, either.

[Drunk Tank]

I like ground chuck for my burgers.

[LA Ute]

You want a nice fatty beef. I like a good ground of at least 85/15. 80/20 is probably even better. I've posted what I like to do with my burgers before. I form the patties and try and let them rest. I also try to make sure it's at room temp while I am forming and while they're resting. It's also beneficial to do a nice slow defrost if using frozen ground beef. Also key is only flipping once. Just like an egg. You only flip once.

Agreed on the one flip. And (somewhat) sadly, the fattier the beef, the better the burger. Yum!

[LA Ute]

If you're feeling adventurous, here's a recipe for lamb burgers.

[cougjunkie]

You want a nice fatty beef. I like a good ground of at least 85/15. 80/20 is probably even better. I've posted what I like to do with my burgers before. I form the patties and try and let them rest. I also try to make sure it's at room temp while I am forming and while they're resting. It's also beneficial to do a nice slow defrost if using frozen ground beef. Also key is only flipping once. Just like an egg. You only flip once.

Yep you wait until the grease puddles up on the top side then you flip the one and only time.

[chrisrenrut]

I get the grill up to between 400 and 500 degrees. Then 2.5 minutes on each side. These are abou 1/2 inch thick patties. This leaves well done, but juicy and full of taste.My wife won't eat any meat with a pink middle. If I was just doing for myself, I might do 2 minutes on each side.

My wife likes to mix in onion soup mix, but I like to rub Spade-L seasoning on them.

[happyone]

I like my burgers to be 80/20 ground beef, no leaner the 85/15. Seasoning are salt/pepper and garlic powder. Also when you put them on the grill, make a indentation in the middle of each patti. This will keep them form curling up.

[Moliere]

I use 80/20 beef. Anything fattier and the burgers shrink too much and flare ups are a problem. Anything leaner and it just doesn't have the right taster.

I usually use 3 pounds of ground chuck for my family. I add 3 eggs (eggs help keep the beef from falling apart), about 8 saltine crackers mashed up by hand, salt, pepper, garlic powder, and onion salt. Mix all that up with my hands (with gloves on) and form into 1/3 pound burgers.

I grill over charcoal only and might mix in some hard wood chips just for fun but with the quick cook time of burgers the wood won't do too much. I agree on only flipping once and never take the spatual and push down on the burger as it forces all the juices out.

I also put the buns on the grill after I've pulled the burgers. They are best when toasted with some butter and if you put them where the burgers cooked you also get some of the fat toasted into them.

[HuskyFreeNorthwest]

Yep you wait until the grease puddles up on the top side then you flip the one and only time.

I can't help it I'm a flipaholic. I just have to do it multiple times. I have sought help, but can't overcome the problem.

[DrumNFeather]

My burger grilling abilities have been called into question by members of my family. As such, I am currently in the process of grill soul searching. Hopefully I'll someday be able to grill a burger to their satisfaction.

[Moliere]

My burger grilling abilities have been called into question by members of my family. As such, I am currently in the process of grill soul searching. Hopefully I'll someday be able to grill a burger to their satisfaction.

Try grilling them this way just once:
http://www.cougaruteforum.com/showpo...5&postcount=11

Your family will thank me for it. You can even use a gas grill and they turn out okay. Don't forget the eggs!

[LA Ute]

This is an interesting set of comments about what are the best gas grills:

http://pajamasmedia.com/instapundit/104296/

I prefer gas grills myself. I've always been happy with any Weber product, too.