{"id":8703,"date":"2016-05-17T01:00:49","date_gmt":"2016-05-17T07:00:49","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=8703"},"modified":"2016-06-08T09:23:19","modified_gmt":"2016-06-08T15:23:19","slug":"16-tips-perfectly-grilled-burgers","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/16-tips-perfectly-grilled-burgers\/","title":{"rendered":"16 Tips for Perfectly Grilled Burgers"},"content":{"rendered":"
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My All-American guy makes the best burgers \u201cout-back.\u201d \u00a0He\u2019s kind of a quiet-doer, but I ask him to grill every chance I get.\u00a0 He recommended I share these 16 Tips for Perfectly Grilled Burgers.<\/p>\n
With my Homemade Hamburger Buns and his perfectly grilled burgers, we make the best burgers in town! \u00a0Add some Copycat In N Out Sauce, top with lots of fresh veggies and grilled onions, and you’ll have a winner. \u00a0Cut up some Oven Fries and create your favorite milkshakes for a casual party everyone will talk about all summer long.<\/p>\n
It’s time to invite some guests and get your grill on!<\/p>\n
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[\/et_pb_text][et_pb_testimonial admin_label=”Testimonial” saved_tabs=”all” url_new_window=”off” quote_icon=”on” use_background_color=”on” background_color=”#77ced3″ background_layout=”light” text_orientation=”left” quote_icon_color=”#f754ad” body_font=”|on|||” body_text_color=”#ffffff” use_border_color=”off” border_color=”#ffffff” border_style=”solid” author=”Marcus Samuelsson”]<\/p>\n
“When I’m in need of a quick meal or party dish, a burger is hands-down my go-to pick! Burgers are easy, fast, and don’t even require utensils to eat, making them the perfect get-together main course, tailgating essential, and simple dinner recipe to whip up any night of the week.”<\/p>\n
[\/et_pb_testimonial][\/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Pin It Image” src=”https:\/\/cheerykitchen.com\/wp-content\/uploads\/2016\/05\/16-Tips-For-Perfectly-Grilled-Burgers-4.jpg” show_in_lightbox=”off” url_new_window=”off” animation=”off” sticky=”off” align=”center” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” alt=”Throw a BBQ and make the best burgers in town with our 16 Tips For Perfectly Grilled Burgers, plus our Homemade Hamburger Buns!” title_text=”Throw a BBQ and make the best burgers in town with our 16 Tips For Perfectly Grilled Burgers, plus our Homemade Hamburger Buns!” use_overlay=”off”] [\/et_pb_image][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”center” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”Comfortaa|on||on|”] Pin Me [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
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1. Don\u2019t Push Down on the Meat<\/strong> 2. Buy Good Meat<\/strong> 3. Chill the Meat First<\/strong> 4. Use a Scale<\/strong> 5. Don\u2019t Overwork the Meat<\/strong> 6. Use Both Hands to Form the Perfect Patty<\/strong> 7. Dimple the Patty<\/strong> 8. Back in the Fridge<\/strong> 9. Use the Right Buns<\/strong> 10. Get the Grill Really Hot<\/strong> 11. Be Generous With the Salt and Pepper<\/strong> 12. Put It on and Leave It Alone<\/strong> 13. Get a Nice Criss-Cross Pattern<\/strong> 14. Put on the Cheese Before It Leaves the Grill<\/strong> 15. Rest the Meat<\/strong> 16. Have Plenty of Toppings on Hand<\/strong> [\/et_pb_text][et_pb_image admin_label=”Image” src=”https:\/\/cheerykitchen.com\/wp-content\/uploads\/2016\/05\/Perfect-Burger-1.jpg” alt=”16 Tips For Perfectly Grilled Burgers | cheerykitchen.com” title_text=”16 Tips For Perfectly Grilled Burgers | cheerykitchen.com ” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [\/et_pb_image][et_pb_cta admin_label=”Call To Action” url_new_window=”off” use_background_color=”on” background_color=”#fe50af” background_layout=”dark” text_orientation=”center” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_button=”on” button_letter_spacing=”0″ button_use_icon=”default” button_icon_placement=”right” button_on_hover=”on” button_letter_spacing_hover=”0″ title=”Got One?” button_url=”#reply-title” button_text=”Tell us! ” button_text_color=”#ffffff” button_border_color=”#ffffff” saved_tabs=”all”] Your best burger ever, what’s on it?<\/strong> [\/et_pb_cta][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":" <\/p>","protected":false},"author":2,"featured_media":8704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[40,2,810],"tags":[421,114,849,556,510],"yoast_head":"\n
\nHere’s the #1 rule of cooking burgers. It squeezes out the juices, and the juices are the flavor. Would you rather have a juicy perfectly grilled burger that took an extra minute or a non-juicy product that came a little faster?<\/p>\n
\nHave your butcher custom grind your meat. Our butcher saves all the scraps from big cuts and calls it “Butcher’s Choice.” Go with a meat-to-fat ratio between 75-25 and 80-20. Even if you just go to your supermarket\u2019s meat section, don\u2019t fall for the trap so many people do, assuming the leanest meat is the best. It\u2019ll be cardboard by the time you\u2019re done.<\/p>\n
\nBefore you even form the patties, put the meat in the fridge for a half hour or so. You don\u2019t want your body heat to melt away the fat as you shape it; getting it colder helps it withstand the treatment. You even want to wash your hands in cold water before working with it to reduce their temperature.<\/p>\n
\nUnless you want people griping about unequal treatment, or you have a practiced eye for meat, use a food scale to balance even amounts in each burger.<\/p>\n
\nPeople tend to ball up the meat as they form their patties. Don\u2019t do that; less handling is better. The more you push down and compress, the tougher the meat will be.<\/p>\n
\nPull the meat apart into equal pieces, then pat down into a patty on a hard surface with one hand while forming the rough edge with the other. Resist the urge to slam down! Use the caps of big jars instead, which is fine. We prefer a thickness of 3\/4 of an inch to an inch.<\/p>\n
\nWhen beef patties cook, they contract, and can leave you with a rounded, uneven burger. Push a little well into the center of the meat, about an inch or two around and a quarter-inch deep. The burger will be perfectly flat when they\u2019re finished cooking.<\/p>\n
\nAfter you\u2019ve formed your patties, put them back in the fridge to cool down again for 30 to 45 minutes.<\/p>\n
\nToo many people put all their efforts into the meat without remembering that the bun forms more than half the burger. If you’re wanting perfection, try our Homemade Hamburger Buns! Go for a meat-to-bun ratio of 1:1. Buns about 4 inches to 4-1\/2 inches round are generally good. You don\u2019t want a super-thick burger overhanging the buns \u2014 but rather to get a taste of every element \u2014 perfectly grilled burgers, buns, toppings \u2014 in every bite.<\/p>\n
\n\u201cThe hotter the better,\u201d when it comes to burgers! You\u2019re trying to sear or char the meat really quickly so you have nice color on the outside and flavor from the barbecue on it. You may want to put wood chips in your grill for added smoke flavor.<\/p>\n
\nAdd the spices just before it goes on the grill, and don\u2019t be sparing. Don’t add salt before this stage because you don\u2019t want the salt drying the burger out.<\/p>\n
\nPlace the burger on the grill well-side up, then leave it alone. The biggest mistake people make is pushing the burger around. My husband’s learned to stick it down and leave it. You only want to touch the burger three to four times at most. You\u2019ll know if you have a sear if it comes right off. If it sticks to the grill, you haven\u2019t let it sear long enough.<\/p>\n
\nHere\u2019s the secret to that nice pattern people love so much: After you get the first sear, do a quarter turn, leave it alone for a little longer \u2014 a total of 5 to 6 minutes for that first side. Then flip it, cooked-side down, leave it another three to four minutes, then do another quarter turn, let it get its marking, then take it off the grill.<\/p>\n
\nAdd cheese after your last flip or turn, while the burger\u2019s still on the grill. It\u2019ll start to melt slightly and be nicely oozing by the time it gets to the table.<\/p>\n
\nAfter you take it off the heat, let the burger rest and redistribute its juices \u2013for two to three minutes \u2014 just like you would any steak. This way it won\u2019t immediately lose its juices at the first bite.<\/p>\n
\nEveryone\u2019s got a different idea about what tops perfectly grilled burgers. Besides the standards \u2014 lettuce, tomatoes, pickles \u2014 try at least five or six other, less common options. Consider pepperoncini, jalapenos, or dried cranberries and break out of the American-cheddar-Swiss cheeses. Think blue, havarti, Manchego or brie.<\/p>\n