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How to Cook the Perfect Burger

 

Step #1: Prepare your grill for cooking over direct heat at 450-650 °F (high heat) – you’ll be grilling your burgers at high heat right above the coals or gas burner.

Step #2: Make a small indent in the middle of each patty with a press of your thumb. While it usually only happens if you use beef that’s more than 85% or lean… or overwork the beef when forming the patty… from time to time a hamburger can puff up in the middle like a football while it cooks. Making a slight dimple in the middle of the patty with your thumb will stop swelling dead in its tracks.

Step #3: Sprinkle a generous bit of kosher salt and ground black pepper on your burgers before putting them on the grill. Contrary to popular belief, seasoning your patties with a pinch of salt will NOT dry out your burgers there simply isn’t enough salt, or time, for it to draw out any moisture. What it WILL do is wake up and intensify the flavors.

Step #4: Place your patties on the grill directly above the heat source and grill for 3 minutes. If at all possible, leave the burgers undisturbed for the entire time. Giving the meat time to caramelize where it contacts the rack will not only give you those eye-catching grill lines, it’ll will allow the meat to detach from the grate and eliminate sticking. Above all…NEVER EVER EVER PRESS DOWN YOUR BURGERS WITH THE SPATULA! While this creates an eye-catching flash of flame, all you are really doing is forcing out the juicy flavor of your masterpiece burger and ultimately drying it out and leaving if bereft of flavor and juicy scrumptious greatness!

Step #5: Flip your burgers then grill to an internal temperature of 135-150° F – about another 5 minutes. This will give you nice, juicy, MEDIUM-done hamburgers with just a hint of pink in the middle. Approximately 2 minutes after you flip the burgers…..NOW is the time to add the cooked bacon and top with the cheese. This will give the cheese time to melt and bundle together all the flavors of your burger creation.

Step #6: Time to pull the burger off the heat! If possible, you should allow the burger to rest for a couple minutes.


Adding cheese to your burger? Cheddar and blue cheeses melt better than aged cheeses.

Don’t Forget to toast your bun! Once you add condiments to a burger it makes your bun soggy – combat the wet with a nicely toasted bun. Whole Wheat, brioche or soft pretzel buns work great.

Check out our Pinterest Board “Try not to drool on your screen Burger Recipes”

Up for an adventure? Check out this video on how to make a Reese’s Peanut Butter Cup Burger, the recipe originated in Canada from “The Works” restaurant.