Here are a few tips on how to grill the best burger ever for the summer grilling season!
Hot Dogs or Hamburgers?
Come on, you're at a family barbecue next week for July 4th and you can only
have ONE thing, a hot dog or a hamburger? Which one do you choose?
For me it's a hamburger. I love them. But if you're like me sometimes
when I grill them, they come out dry.
Not anymore! This week's Thursday's Tip is all about how to grill the best ever
burger and make YOU the star of your next barbecue this summer season!
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Buy Quality Meat
Start with the right kind of beef when making a burger and you're on your way to the best ever for this summer grilling season. Look for beef that has some fat in it. Now is not the time to purchase 99 percent fat free beef. You need some fat for a good hamburger.
I always buy a mix of 80/20 percent ground beef. And remember, fresh is best.
Season the Meat
Add your favorite seasonings to the meat before you form the patties.
And don't forget to add salt and pepper.
You can look for a good grill season or come up with your own combination!
Forming the Hamburgers
Do not overwork the meat
A lot of times a tough burger means you overworked the meat while you were forming the patties. The heat from your hands can actually melt the fat in the meat resulting in a dense
hamburger. Try to get all your hamburgers to be close to the same size.
This will help them cook evenly and be ready all at the same time.
Using a Hamburger Press works great...
Stuff the Hamburgers
Something I started doing last summer was stuffing hamburgers. They're amazing.
When forming the hamburgers, make an indent in the center. You can add anything
from cheese, sauteed onions, mushrooms, even a pat of butter! Once you have your favorite
in the center of the patty, add a little more meat to the top to completely
form the patty being careful to seal it completely.
This Hamburger Press works GREAT in helping you create delicious stuffed hamburgers.
I purchased this last summer when I had to make a lot of burgers for our son's
graduation party. You can use this tool to form the hamburgers AND it gives you
the option to stuff them as well. What I loved about it was all the burgers were the same size
which is what you want when you're grilling.
AND then I also use these waxed paper sheets! These are great when you're making hamburgers ahead of time. Last summer I made over 60 hamburgers and I knew if I just stacked them they would all start to stick together. I used a single waxed paper in between each hamburger patty.
Grilling the Hamburgers
There's a lot of debate over charcoal or gas grilling. I personally prefer charcoal
but we have a gas grill. Not everything in life is perfect!
Add your burgers to the grill and sear them directly over the heat. Cook them for about 5 minutes or until they are brown on the bottom. You want to try not to flip or move them around too much. Let them sit on the grill and cook. My husband usually sets a timer for 5 minutes and then will flip the hamburgers. Continue to cook until the juices run clear or an instant-read meat thermometer tells you the internal temperature of the meat is 160 degrees.
If a flareup happens, don't worry! Just move the hamburgers to another side of the grill until the flames go out. Avoid pressing the meat down with a spatula. This will squeeze all the juices out of them and you will have a dried hamburger to serve to your family.
Don't forget to add cheese. Move your hamburgers away from the flames to the side
of the grill and add slices of your favorite cheese. Bring the lid down and let the
hamburgers continue to sit on the grill for a few minutes until the cheese melts.
You can also toast the hamburger buns at this time.
Don't forget some people LOVE bacon on their BURGERS...especially my guys!
Check out these other tips...
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