How Do You Know When to Flip a Burger on the Grill?

in: Featured, Nutrient & Drink, Living

• June 22, 2011 • Final updated: June 4, 2021

Grilling Nuts: Building a Better Burger

Armed with a spatula in one mitt and a common cold beer in the other, in that location's no better way to celebrate summertime than past hosting a cookout with friends.  Whether on a embankment in sunny California or at a backyard BBQ in North Carolina, I dearest entertaining around a fully loaded grill.  There'due south just something key and manly most watching raw meat roasting over an open flame.

Of course, a cookout is never truly a cookout without our beloved hamburger.  Even so, for all of its simplicity, it's one of those nutrient items that tin can often autumn apartment.  You lot know what I'm talking virtually: From the burgers that resemble hockey pucks, to those that sense of taste similar lighter fluid, to the balls of meat that take you two bites into the bun thinking: "Where'southward the beef?"

Since nosotros've been spending the by few months covering kitchen fundamentals, and with the Quaternary of July budgeted, I figured it was a good time to provide my best tips and techniques for building a better burger.  Of grade, I realize this is a touchy field of study.  Giving an end-all-be-all recipe for a grilled hamburger is akin to telling a Southerner how to BBQ or a Midwesterner how to prepare Brats.

In other words, I'chiliad budgeted this subject with humility.

Now that I've made my point, please immediately refrain from the following at your next cookout: using frozen patties, calculation in filler ingredients, flipping your burgers more than once, and pressing down on your burgers with a spatula while cooking.  Whew, I recollect I got well-nigh of it out there. Nosotros'll impact these points once more below, just to make sure.

Moving on…what makes a great burger?  I'm glad you asked.  Since nosotros men love seeing things clearly, I've outlined some of the key bullet points that will brand you the king of your next summer cookout.

Ingredients

• Creating a great burger ever starts with using nifty ingredients!  Fresh 80/20 twice ground chuck is my preferred option.  This alloy provides plenty fat content to keep the burger juicy and flavorful.  Personally, I prefer beef burgers; nonetheless, I realize many of united states live by different dietary standards.  Thankfully, the options are limitless:  Lamb, Bison, Venison, Pork, Turkey, Chicken, Black Edible bean (Vegan), Mushroom (Vegan), etc. are all appropriate alternatives.

Information technology's nice to be sensitive to others' dietary needs and preferences, but nether no circumstances should y'all try to serve a turkey burger to Ron Swanson.

• Using your hands, loosely form (6 oz) patties.  Practice not overwork the meat while making the patties, otherwise the burgers volition turn out tough.  Effort to make your patties a little bit larger than your bun as they will tend to compress while cooking.
• Apply your pollex to create a dimple or well in the center of the patty, as this will ensure that the burgers melt evenly without plumping upwards.
• I'm a minimalist, and I want to taste the meat.  Therefore, I only flavor my patties with kosher salt and pepper.  Adding other seasonings or flavors is your personal selection.

Exist sure y'all don't get and so wrapped up in talking to your buddy about the latest Art of Manliness article that you burn the burgers.

Method

• Grill your burgers over high rut.  Whether using gas, charcoal (skip lighter fluid and use a chimney starter instead), or an indoor grill pan, you want to brand sure to grill your burgers over substantial rut to form that nice crust (flavor/texture) that nosotros all dear.
• Avoid using your spatula to press down on your burgers while cooking.  Why?  Those flavorful juices are meant to stay inside the burgers–don't waste all that flavor by pressing out the juices just to make your grill sizzle.
• Flip your burgers only one fourth dimension–about 3 minutes on each side for medium rare plus.  Keep in listen that eating burgers rare or even medium does behave sure health risks.  For the purist, y'all can e'er grind your own meat at home.
• If you get a flare upwardly, cover the grill.  Cutting off the oxygen should quell the flames.  Otherwise, always keep a beer in your mitt to put out the fire.
• Allow your burgers to residual for a few minutes before serving.  This will ensure that the juices redistribute into the meat.

Accessories/Condiments

This is where yous can let your personality smoothen.  Condiments and accessories turn a quality grilled burger into your own piece of art.  I've suggested some of my favorite items below:

Bun – Piece in half and lightly butter and toast on the grill before serving.
Cheese – American, Cheddar, Blueish, Feta, Provolone, Jack, Swiss, Muenster
Greens – Lettuce, Watercress, Arugula
Onions – Ruby, Yellow, Sweetness, Caramelized, Fried
Pickled – Pickles, Jalapenos, Peppers
Tomatoes – Vine ripened, Sundried
Condiments – Mustard, Ketchup, Mayo, Pesto, Yard Island, BBQ Sauce, Guacamole, Tapenade
Accessories – Bacon, Fried Egg, Peanut Butter, Mushrooms, Avocado, Slaw, Fresh Herbs

I for i savour keeping things simple.  Here'due south my recipe for a classic burger:

Classic American Hamburger

Hamburgers
i.5 lb lxxx/20 Ground Chuck
Kosher Table salt
Fresh Cracked Pepper
4 French Hamburger Buns, sliced
Unsalted Butter

Toppings
American Cheese
Lettuce
Sliced Love apple
Sliced Onion
Dill Pickle Chips
Contrasted Condiments

Preheat a grill over medium high heat.  Divide ground chuck into 4 patties, using your thumb to create a pocket-size well in the center of each patty.  Liberally flavour the patties on both sides with kosher salt and fresh croaky pepper.  Lightly butter the cut side of each bun, and add together to the grill for 60 – 90 seconds, or until just toasted and browned.  Add hamburger patties over straight oestrus and grill covered for three minutes on each side for medium rare plus.  Remove from grill (or top with cheese to cook) and rest 3 – 4 minutes before serving.  Top with your choice of ingredients and serve.

And then that's my go-to recipe. Just I actually want this post to be a jumping off point for some great discussion in the comments. What are your tips for creating a smashing burger?  What combinations of toppings and condiments do you adopt?  Allow's talk burgers!

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Source: https://www.artofmanliness.com/living/food-drink/grilling-basics-building-a-better-burger/

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