Delicious Hamburgers on the Grill

May 28th is National Hamburger Day. Even if you missed it, any day is a good day to enjoy a delicious hamburger on the grill. Here's my recipe.

Happy Hamburger Day!

May 28th is National Hamburger Day. Ready to enjoy it? Even if you missed it, any day is a good day to enjoy a delicious, home-grilled hamburger. Here's my recipe.

Delicious Hamburgers on the Grill

1/3 pound lean ground beef per burger (see tip below)
Garlic and Herb Seasoning (I use this seasoning on everything from meat to soup to rice!)
Slices of your favorite cheese (optional)
Hamburger buns of your choice (better buns make better hamburgers)
Romaine lettuce leaves, sliced tomato, mayonnaise or your favorite hamburger fixin's

Divide ground beef into 1/3-pound mounds. Shake a generous amount of Garlic and Herb Seasoning onto each mound. Shape the mounds into patties, distributing the seasoning throughout. I make the patties slightly bigger than my palm, a little on the thick side, then press the center third or so of the patty to make it a bit thinner so it will cook faster in the middle.

Heat the grill for 10 or 15 minutes to 400 degrees. (We use a gas grill with a temperature gauge. If you use charcoal, use the hand test to estimate the temperature.)

If you're using extra-lean ground beef, be sure to oil your grill just before adding the hamburger patties so the meat doesn't stick. Place the patties on the grill, leaving some space in between. Close the cover of the grill and set a timer for 3 minutes. When the timer goes off, open the lid and turn the partially cooked burgers. Close the cover again and set the timer for 2 or 3 minutes depending on the thickness of the burgers. Check when the timer goes off and look to see that the liquid/grease on top of each burger is getting brown and is no longer red. I use the edge of the spatula or tongs to press slightly on the burger to "feel" if it's done. (Or use an instant-read thermometer. With a little experience, the "feel" method works better for me.)

Remove the burgers to a plate when they're done and let rest for a few minutes. To serve, place a burger on a bun and dress it as you like it. In the picture above, I used sliced grape tomatoes since that's what I had on hand, a romaine lettuce leaf, and mayonnaise on my American cheese-topped burger.

Tips for the best burgers:

  •  It's best to turn the meat just once to maintain juiciness. 
  •  If you're using cheese, add it when the burgers are just about ready; close grill cover for about 30 seconds to start the melting.
  • Choosing ground beef: The higher the fat content, the more flaring you'll have on the grill and you might actually burn the burger. The lower the fat content, the easier it is to overcook the burger, cooking off what fat there is, leaving the burger hard and, well, not very good. A good compromise is 85-15, though I make a mighty-good burger using 93-7 by using the quick-cooking method described above. Less fat, less guilt works for me!  

Have a happy Hamburger Day. Enjoy your flavorful, delicious burgers!

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