It's no wonder America has an ongoing love affair with the hamburger. Who doesn't love sinking their teeth into a thick, juicy burger, hot off the grill? Here's how to make yours the best of all -- how to grill your burgers to absolute perfection.
Picture this: it’s a warm, sunny day and you’re so hungry you can barely stand it any more. The enticing smell emanating from the smoky barbecue grill on your patio is making your stomach rumble. Finally you hear the long-awaited words – “They’re done!” – and you’re the first in line to receive your hamburger, hot and fresh and perfectly charred. In a matter of seconds your teeth are sinking through a toasty bun, crisp, cool layers of lettuce and tomato, and finally into the thick, juicy burger. Could there be a more perfect summertime meal? We think not. Burgers are relatively cheap, easy to prepare, and versatile: they can be dressed up or down, depending on the occasion. Best of all, they’re so darn delicious! So how do you move even the most basic of burgers to "ultimate burger" status? Follow these simple tips and reach hamburger heaven!
Not all meat is created equal.
You may be tempted to go cheap when buying meat. But for the very best burgers, you’ll want meat with a 15-20% fat content, usually ground chuck or ground sirloin (or you can even mix the two). A package that’s simply marked “ground beef” doesn’t tell you much about where the beef came from; by law, it can come from any part of the cow and may contain up to 30% fat that can lead to a greasy burger. Ground round can be used for a lower-fat option, as it has approximately 11% fat, but it can make for a rather dry burger. Ideally, you should choose freshly ground beef from a butcher shop. That way you know exactly what cut you’re getting and exactly what has gone into the mix, which cuts down on contaminants. But if that isn’t an option, select ground chuck or ground sirloin from a reputable supermarket.
To season, or not to season?
Purists insist that you’ll get a better burger when the flavor of the beef is really allowed to shine through, meaning no extra seasonings besides the requisite salt and pepper. The other flavors will come later, in the form of add-ons such as bacon strips and condiments. For a neater version of a cheeseburger, and to keep the burger moist, you can mix shredded cheese in with the meat. You can also keep the meat from drying out by adding a bit of finely chopped onion. Dryness shouldn't be an issue, though, unless you're using a type of meat with a lower fat content, such as ground round; the add-ins are really just personal preference, definitely not a necessity.
Forming the perfect patty.
When you’re making the patties, there are a few things to keep in mind. One: cold meat, cold hands – it’s the cardinal rule. Make sure your meat has been in the refrigerator until right before you’re ready to shape it, and chill your hands under cold running water first, or hold two handfuls of ice cubes until you can’t stand it any more. Two: handle the meat as delicately and quickly as you can. The reasons behind these tips are simple – over-mixing will toughen and firm the burger, and any heat will begin to melt the fat, which also makes the burgers tougher. Form the meat into a flat, uniform patty that’s anywhere from ¾” to 1” thick. The thicker the burger, the more pink it will be on the inside when it develops the seared outer crust, so keep that in mind if you like your burgers well done through and through. Be sure to make it level, because patties with mounds in the center will cook unevenly. A tip to try: if you don’t have a commercially made hamburger patty mold, try pressing the meat gently into the lid of a pickle jar. If you want the burgers to stay together better on the grill, cover them and allow them to chill in the refrigerator for an hour or so before cooking.
Time to grill!
You should always begin with a clean, well-oiled grill. It’s tempting to put the burgers on ASAP, but the grill should be allowed plenty time to get sufficiently hot; if you’re grilling with charcoal, make sure all the coals are white and gently smoldering. Immediately before you slap those babies on the grill, sprinkle salt – sea salt is a nice touch – and coarsely ground fresh pepper very liberally on both sides of the burger. (Salting them too long before grilling will draw out the moisture, so make sure you do this at the last minute.) Place the burgers on the hottest part of the grill first to allow them to develop that beautifully charred crust, and then move them to a spot with less intense heat to finish cooking. Basting with barbecue sauce, although it gives you something to do while you’re waiting, is not necessary. And never press down on the burgers with a spatula, like so many of us are inclined to do; it squeezes out all the flavorful juices (not to mention can cause a dangerous fire flare-up). Take the “less-is-more” approach and just leave them alone while they’re cooking.
Are they done yet?
The U.S. Department of Agriculture recommends cooking ground meat to at least 160 degrees. To get that precise, you’ll need a meat thermometer. If you’re not that much of a stickler for rules, here are a couple of guidelines: cook the burger for five to seven minutes per side for medium, less for rare or medium rare, and seven to nine minutes per side for burgers cooked all the way through. If you like, you can poke the burger to determine its doneness. When it’s well-done, it will feel very firm; the less done it is, the less firm it will feel. You can also visually gauge a burger’s doneness by looking at its juices – it’s approximately medium when the juices start coming from the top of the burger, medium well when the juices are clear instead of pink, and well when the juices start to coagulate and look grayish or “cooked.” When the burgers are finished cooking, make sure you put them on a clean plate to avoid contamination with bacteria from the raw meat.
Getting your buns in gear ...
Whatever variety of bun you use, be it a sesame-seed bun from a bag or a fresh bakery Kaiser, it will taste better if it’s toasted. Lightly butter both cut sides and place them around the perimeter of the grill for a minute or two, until they’re slightly browned. From there, it’s up to you to decide how to top off your masterpiece. The varieties of condiments and toppings are virtually endless, and you have the perfect burger canvas on which to experiment.
“Glam”-burgers.
To impress company, upgrade to specialty bistro-style burgers. Try adding sun-dried tomatoes and feta cheese to the meat, and topping with balsamic vinegar-glazed onions. Or baste thick slices of sweet red onion with a rich, smoky barbecue sauce, grill them, and top burgers with the onion and a dollop of mayonnaise infused with Roquefort cheese. For an ooey-gooey – but oh, so tasty – burger, pile it high with grilled green bell pepper and onion strips, then smother it in melted processed cheese (such as Cheez-Whiz) before putting on the top part of the bun. Gourmet burger recipes abound, so look around: try typing “gourmet burger recipe” into a search engine and marvel at the possibilities spread out before you!