Grilling Perfect Burgers

Lesson

You’re throwing a World-Class Tailgate Party. Of course you want to make your reputation known as a “World-Class Burger Chef.” Here are our suggestions for the right way to grill your burgers, producing hamburgers that will draw raves from the crowd and earn you the title you deserve.

Prepping the grill

If you’re using a charcoal grill, start your charcoal about 45 minutes before you’re ready to cook. Once the coals are covered with white ash, they are ready.

If you are using a gas grill, you can wait until 10–15 minutes before you are ready to cook and turn all burners to high to provide an even heat across the entire width and length of the grill surface.

Make sure the grill surface is very clean. Take the grill off the barbecue and then spray it with a commercial non-stick grilling spray. Or (if it’s on the grill) use a small folded piece of paper towel to clean the grill. Dip the paper towel into a small cup of olive, canola, or vegetable oil, and, using tongs thoroughly wipe the surface of the grill with the oil. Never spray the grill surface while it sits over hot coals or gas flames! You will get a flame flare-up that could easily singe you or anybody standing nearby.

Get cooking

Sprinkle your coarse-ground hamburger meat mixture with salt and pepper, then, using your hands, or plastic gloves if you wish, form patties about 3/4-inch thick and 4–5 inches in diameter.

Place the patties on the hot surface of the grill but do not press down on them with the spatula! Cover the grill.

Grill for 4–5 minutes (medium) and then carefully flip the burgers over. Again, even more critical this time, DO NOT PRESS DOWN ON THE MEAT WITH YOUR SPATULA, as this will cause all the juices in the patty to drain into the barbecue and may cause flare-ups. Cook for an additional 3 1/2–4 minutes (medium).

It’s important that in the first grilling you do not move, shift, lift, nudge, or otherwise disturb the patties. Science tells us that as they cook, the grease that is released forms a non-stick surface as the heat from the coals or gas flames char the meat. Left alone, untouched, this process works so that the burgers can be lifted with no sticking. If you mess with them, you’ll get a stuck-on mess.

It is a good practice to check the temperature of the patties, when you think they’re done, with an instant-read meat thermometer by sticking the probe into the side of the patty, about 2 inches into the meat. The USDA recommends a cooked temperature of 160°F for hamburger, but most chefs take the burgers off at around 150°F to 155°F knowing that the resting time that follows cooking will raise the internal temperature 5–10° to the recommended 160°F.

Time to enjoy

Remove meat to a heated platter, cover with aluminum foil (shiny side down), and let the patties rest for 5 minutes to allow the internal juices to recirculate inside the meat, ensuring moist hamburgers throughout the patty.

While the burgers are resting, place your buns/rolls/bread on the grill for about one minute to lightly toast them. If you want to go all out, first brush the surface you’ll be grilling on with melted butter or melted garlic butter. Wow, what a delightful flavor.

Place burgers on the buns (or whatever you’re using) and serve up with all the condiments and toppings you can think of. For suggestions, see our lesson on condiments that complement.

According to the USDA, and most State and Local Health Departments:
All foods that you cook, prepare, and serve outdoors must follow two rules: You must keep hot food at least at 140°F at all times. Conversely, you must keep all cold food at 40°F or colder at all times. Food must not be left at room temperature for more than 30 minutes, maximum. Any food left between 41°F and 140°F for more than 4 hours is not safe to eat. More information on food safety can be found here.