Grilling 101: Best Burgers

By: Kelly Brant

Like a sandwich prepared by someone else, burgers just taste better when cooked on the grill.

Building a better burger is easy when you follow these suggestions:

Make sure the grill is the appropriate temperature Too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best. Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
Use beef that is no leaner than 85% Fat is needed for the burgers to be moist and flavorful. If using ground turkey or chicken, add a little broth or olive oil to keep them moist.
Use a gentle touch Overworking the mixture will produce a tough burger. Mix ingredients just until combined.
Don't form patties too thick or too thin A ¾-inch thick patty is ideal for even cooking. To keep patties from swelling in the middle, make small indention in the center.
Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill-marks on your patties.
Turn burgers only once And never, ever, press burgers with the back of a spatula: the sizzling sound may be fun to make, but the pressure releases all of the flavorful juices.
Cook burgers properly For safety's sake, cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). To check the temperature, insert the thermometer into the patty horizontally for an accurate reading.

All-American

Burgers may be the most basic of American fare, but they needn't be boring. Jazzed up with spices and seasonings or topped with your favorite condiments, a good burger is hard to beat. From basic lettuce, tomato and pickle to sautéed mushrooms and Swiss, the possibilities are endless.

Beef and Lamb Burgers

Need some ideas? Here are a few burger recipes to whet the appetite, from basic to bold.

Chicken and Turkey Burgers

Recipes for ground turkey and chicken as well as for boneless, skinless chicken breasts.

Fish and Veggie Burgers

Portobello mushrooms, salmon fillets and other burger ideas.

More Grilling Advice

Become a master of the backyard BBQ with our other Grilling 101 articles.

Comments

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Steve

Jul. 15, 2009 7:44 pm

I use the leanest ground beef, 10% or less fat content. Being a firm believer that yes pork fat rules and bacon is served in heaven, I add ground bacon fat to the mixture. About 1/4 cup per pound of ground beef. I buy bacon ends and pieces in 3 lb packages and separate the lean from the fat then freeze both for seasoning uses. For burgers I put nearly frozen bacon fat in the food processor and pulse it til its about the consistency of sausage. Just add the bacon fat to the ground beef along with whatever spices and seasonings you like and grill. Preferably over oak wood.