Grilling hamburgers remains of the best –and tastiest- ways for people to learn the art of grilling. The following is an easy method you can try.
Ground beef (how much is up to you)
Create the Beef Patties
Put the ground beef in a bowl. Add as much salt and pepper as you want. Mix it well. Create patties with your hands. Grab one about the size of tennis ball. Flatten it with your hands.
Usually the patty is made ¾ of an inch thick. The patties need to be half an inch bigger in diameter than the buns; this is because they’ll shrink when you start grilling hamburgers.
Put the patties on a plate. Put wax paper between each one. Store them in the fridge if you’re not going to grill them yet.
Prepare the Grill
Turn on the grill and oil it. Put as many hamburger patties as you want on the grill. The heat setting should be high. Cook each patty’s side for five minutes. Turn it over. Cook the other side for five minutes.
If you want hamburgers medium, put a meat thermometer on the beef. When it reads 160 F, it’s done. Put the hamburgers on a plate. Optionally, you can add some margarine on the burgers after grilling. Spread the butter on the hamburgers and toast them for a minute.
Tips for Grilling Hamburgers
Lean beef equals dry hamburgers. Avoid lean beef if you want your burgers juicy. You can add bread crumbs to the ground beef. Others don’t like it because it can take away some of the meat’s flavor.
The thickness of the patties, as stated, can be changed. A ½ inch thick patty is not unheard of. A grill basket can help you turn over several burgers at the same time.
Various ingredients may be added to the ground beef to give it more texture. Try adding a pound of turkey, an egg, 4 crushed crackers and medium size garlic clove. Add a tbsp of powdered garlic and oregano too. For more flavors, add some ice cold butter on each patty. Mix this and grill in the manner described earlier.
Before you start grilling hamburgers, make sure the beef isn’t overworked. It helps to make the patties with cold beef. It actually helps keep the fat intact. Avoid overcooking burgers or they’ll become very stiff.
Always keep a bottle of water nearby when grilling to put out any flare ups. Don’t be surprised if the beef shrinks a bit; more fat means more shrinkage.
Make sure hamburgers are fully cooked; undercooked burgers could lead to stomach pains or indigestion. Unless the recipe calls for it otherwise, the grill should be set to high settings. Don’t forget the quality of the burgers depends entirely on the type of beef you bought.
Grilling hamburgers doesn’t take a lot of time, and it can be a lot of fun. Tasty and easy to make, it remains a favorite among many kids and adults.