Grilled Burger

If you’re stepping into grilling or just starting out with grilling burgers, the amount of advice out there might make you feel a bit swamped. There’s a ton of tips and tricks floating around, and sometimes, instead of feeling more confident, it can leave you more confused.

But here's the scoop: making the best burger is actually pretty straightforward. After trying various methods, I discovered that when I tried to complicate things, it didn’t really improve the burger. A fantastic grilled burger boils down to good beef and that charred exterior. Keep it simple with seasoning, handle it gently, cook it hot and quick, and you're on track for a top-notch burger.

When it comes to the beef, most supermarkets offer ground beef with varying fat percentages. Aim for something like 80/20 (80% lean and 20% fat) for that juicy, charred burger. The fat helps keep it moist and sizzling, giving it that classic grilled flavor.

As for how much beef per burger, it depends on what style you’re going for. For a grilled burger that strikes a balance between char and juiciness, one-third pound per patty is the sweet spot. It's enough to make a satisfying patty without being too hefty.

In terms of shaping the patties, there’s a simple method using deli lids or just your hands. Less handling is better; form the patty slightly larger than the bun, creating an indentation in the center and a rim around the edge to prevent excessive shrinking while cooking.

Seasoning is straightforward too—just a sprinkle of salt and pepper right before grilling. Avoid adding seasoning to the beef beforehand as it can alter the texture of the final burger.

No need for oil before grilling; the beef’s natural fat should suffice. To keep the burgers juicy, handle them minimally while shaping and avoid constantly flipping or pressing them on the grill. And, of course, watch the cooking time to prevent overcooking.

When it comes to resting the burger, it's different from larger cuts of meat. Burgers don’t really need that resting period; they’ll naturally rest a bit while being assembled and served.

Here are some quick tips for the best backyard burger:

• Opt for 80/20 ground beef.
• Use one-third pound of beef per patty.
• Handle the meat minimally while shaping.
• Shape burgers using deli lids or your hands.
• Keep seasoning simple with salt and pepper.
• Ensure the beef stays cold before cooking.
• No need for oil before grilling.
• Cook them hot and fast over direct heat.
• Small flare-ups are good; control excessive ones.
• Serve burgers right away; no resting needed.

As for side dishes, classics like potato or macaroni salad work well. Grilled corn or watermelon salad also complement the juicy burgers nicely.

Ingredients

• 1 1/3 pounds of chilled ground beef, with an 80% lean meat ratio.
  

• 1 1/2 teaspoons fine salt

• 1 teaspoon freshly ground black pepper

• 4 sesame burger buns

• 4 to 8 slices American cheese, optional

• Optional toppings: mayonnaise, leaf lettuce, sliced tomato, sliced onion, pickles

Steps to Make It

01.  Get ready with your ingredients. If you’re using a gas grill, fire it up on high and let it heat for 10 minutes with the lid shut. For a charcoal grill, prep a hot fire.

02.  While the grill heats, take 1 1/3 pounds (21 ounces) of cold 80% lean ground beef and split it into 4 equal parts. Shape these portions into patties slightly larger than your buns (they’ll shrink a bit while cooking). If you’ve got two deli lids, they’re perfect for shaping; if not, create the patties with a slight depression in the center and a rim around the edge. Minimal handling is key.

02.  Sprinkle 1 1/2 teaspoons of fine salt and 1 teaspoon of freshly ground black pepper on both sides of the burger patties.

04.  Once the grill is good to go, place the patties directly over the heat and let them sit without flipping until they develop a nice char and easily release from the grill, around 4 to 5 minutes. They should come off easily; if not, give them another minute.

05.  Flip the patties and cook undisturbed for another 4 to 5 minutes or until they reach your preferred level of doneness (use a thermometer if needed: 135°F for medium-rare or 145°F for medium).

06.  In the last minute of cooking, throw the sesame burger buns on the grill to toast them. If using, add 1 or 2 slices of American cheese on top of each patty to melt.

07.  Serve these burgers immediately on the toasted buns, offering optional toppings like mayo, leaf lettuce, sliced tomato, onion, or pickles. Enjoy!

How To Store

• Freshly grilled burgers are most enjoyable when consumed immediately. However, if you’ve grilled extra burgers for an event and there are leftovers, store the patties in an airtight container in the fridge for a maximum of four days. To reheat them without drying them out, gently warm the burgers in a covered skillet along with a small amount of water to create steam.