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There are two simple keys to making really great hamburgers – use a lot of salt and pepper, and handle the beef gently, both in your hands and on the grill, as if you’re handling a newborn infant. Never handled a newborn infant? Then handle the patties like you would something else that you would cup preciously in your hands and not try to squeeze too hard, something in which excesisive pressure could ruin the moment but just enough pressure could make things enjoyable and perfect.Like a water-balloon toss. The wrong way to make a burger: Slap the burger into a hard, packed pattie and stand over the grill, tamping it down repeatedly with the spatula until all the juices run out. The better way to make a burger: Form the ground beef loosely so that it retains the juice and when flipping the burgers on the grill, gently get under them with the spatula and roll them over, keeping the juices in and the burgers moist, tender and meaty.
The Better BurgerThere are two simple keys to making really great hamburgers – use a lot of salt and pepper, and handle the beef gently, both in your hands and on the grill, as if you’re handling a newborn infant. Never handled a newborn infant? Then handle the patties like you would something else that you would cup preciously in your hands and not try to squeeze too hard, something in which excesisive pressure could ruin the moment but just enough pressure could make things enjoyable and perfect.Like a water-balloon toss. The wrong way to make a burger: Slap the burger into a hard, packed pattie and stand over the grill, tamping it down repeatedly with the spatula until all the juices run out. The better way to make a burger: Form the ground beef loosely so that it retains the juice and when flipping the burgers on the grill, gently get under them with the spatula and roll them over, keeping the juices in and the burgers moist, tender and meaty.
- 1 ¼- 1 ½ lbs ground meat (use a slightly fattier cut, such as 85% lean)
- ½ tbsp salt, plus additional salt for sprinkling on burgers
- 1 - 2 tsp freshly ground pepper
- ¼ tsp pinch ground mustard*
- ¼ tsp garlic powder*
- ¼ tsp onion powder/onion flakes*
- 1 tsp parsley flakes *
- American or sharp cheddar cheese*
(*=optional) Prep the grill to medium heat. Medium heat is when you can hold your hand over the grill for 5 seconds before having to pull it away. In a large bowl, combine all ingredients. Mix by hand, but don’t over mix. Form four soft balls of meat, then gently (gently!) flatten them into burger shape. Sprinkle salt on one or both sides of the burger. Place burgers over direct heat and close the grill cover. Watch for flare-ups caused by fat dripping into the flames. Leave burgers unattended for 8-10 minutes, then flip. Burgers should always be cooked to medium, so leave on the grill for another 6-8 minutes, then check with instant read thermometer. The temperature should be in the 160-degree range for medium. If you don’t have an instant read thermometer, then poke the burger with a fork and see what color the juice is. If it is very bloody, put the burger back on. If it is clear, you are probably done. If you are adding cheese, add with a minute or two left of cooking time. |
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