Then oil the grill by dipping a folded paper towel in oil and using grilling tongs to rub the oil soaked towel on the grates. A burger can be seasoned a hundred ways to Sunday, but it means nothing without a solid foundation. For a juicy, flavorful burger, skip the extra-lean ground beef patty blends and use ground beef with a higher fat content. Raichlen actually prefers mixing ground chuck and ground sirloin to create his own mix of 80 to 83 percent beef and 17 to 20 percent fat.
The heat from your hands combined with room-temp ground beef can melt and smear the fat. This prevents the fat from binding with the lean meat, causing too much of it to render during the cooking process, resulting in a dry, dense burger. The solution is to keep the meat cold and shape the patties as quickly as possible. Leave the ground beef in the refrigerator until you're ready to season it and form the patties.
Then mix the ground beef just until it comes together and not a second more. Form it into patties and put them back in the fridge until you are ready to grill. Less is more when it comes to mixing the ground beef and forming patties. The results are similar to what happens with a broken emulsion. Some people like the idea of a huge hamburger patty spilling out over the edges of the bun, and some believe it should be a perfect fit I fall into the latter category.
To correctly size your patties to fit on your buns, make your burgers about 1-inch thick at the edges, and one inch larger than the bun. This takes into account the inevitable shrinkage that happens during cooking.
All over the Internet and in cookbooks, you will find burger recipes that will instruct you to make an indentation in the center of the patties, usually about the size of a thumbprint or a tablespoon. The goal of "dimpling" is to prevent the burger from puffing up in the center.
But does it really work? Like everyone else, I wanted to prevent puffing, but I also wanted to minimize shrinkage with my burgers, so I tested it out. I found that a thumbprint or tablespoon indentation prevented center puffing, but the burgers still shrank.
Making a wide, shallow depression in the patty, however, worked like a charm. Think of a salad plate rather than a donut.
One more tip: Rather than smash the patties together in your hands, place approximately 5 oz of meat on a tray or platter lined with parchment. Gently flatten the top of the burger and make your wide shallow depression "dimple" with one hand while pressing your other hand against the sides form a circle.
This creates a depression without overheating or overworking the ground beef. For Raichlan, the best choice for grilling burgers is always wood or charcoal because of the additional flavor and charring that happens with those grills.
If you use charcoal, you can add different kinds of wood to contribute to the smokiness and enhance the overall flavor of the burger. In general, follow these total grilling times:. Cooking burgers to other degrees of doneness should be done at the cook's discretion. All this said, ultimately, the time it takes for a hamburger to reach a certain temperature depends on how hot your grill is and how thick your patty is. Raichlen suggests checking the temperature of the burger by inserting the meat thermometer through the side, not through the top; this gives you a more accurate reading.
Pressing forces the fat and flavor out the burgers, which results in dry, bland patties. However, feel free to frequently flip your burgers.
Raichlen once believed it was best to let the burger be and only flip once during cooking, but he has since changed his tune and sites research that says it frequent flipping cooks a burger more evenly. Add cheese about 1 minute before the burger is finished cooking. Some of my favorite flavors are Swiss, cheddar, and Havarti. They are rich with butter and sturdy enough to hold all of my fixings and my burger, but also they squish down and are easy to bite through.
Whichever buns you prefer, butter the top and bottom of the bun, and then plop them on the back of the grill, out of direct heat, until they are golden. Start toasting the buns when you have a minute left on the patties.
Let the burgers rest for a minute after they come off the grill. This allows time for the juices to redistribute throughout the burger, giving you a more flavorful experience.
This is roughly the firmness of raw meat. Now touch your left thumb and forefingers together and touch that pad of flesh again. It's gotten firmer! The pad is now the firmness of rare meat.
Touch your left thumb and middle fingers together, and it's the firmness of medium-rare meat. Touch your left thumb and ring fingers together, and it's the firmness of medium-well meat.
And if you touch your left thumb and pinky together, the pad is the firmness of well-done meat. As you can imagine, it takes a little bit practice to get this right, and it's not nearly as accurate as a thermometer, or even as simply cutting open a burger and looking.
We find that, typically, you need to go through a lot of burgers before getting the hang of it. But if you're in a pinch, give it a try! Country Life.
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Makeover Takeover: Colonial Comeback. Treat Your Family to Homemade Cupcakes. How long does a burger take to cook? Preheat the grill to medium-high and oil the grates when grill is hot. Or heat a skillet with a bit of olive oil over medium-high heat.
Grill the burgers about 4 minutes one side, flip and move to a cooler part of the grill and continue cooking, about 5 minutes more or until they reach desired doneness. Or if using a skillet, turn and reduce the heat and finish the cooking. About 2 minutes before removing from the grill, place 2 pieces of brie on top of each burger and allow it to melt.
Build your burger: Toast the buns if desired. Spread one tablespoon of the spicy mayonnaise on each bun half. On the bottom half, place a lettuce leaf and top with tomato and a burger. Place a generous dollop of caramelized onions on top of the burger. Top with other bun and serve. Cook's note: Look for sweet chili sauce near the Asian ingredients in most grocery stores. You can also use it as a dipping sauce for spring rolls or egg rolls.
Process bacon in food processor to smooth paste, about 1 minute, scraping down sides of bowl as needed. Cook bacon in 12 inch nonstick skillet over medium heat, breaking up pieces with a wooden spoon, until lightly browned in spots but still pink do not cook until crisp , about 5 minutes.
Drain bacon in fine-mesh strainer set over bowl. Transfer bacon to paper towel-lined plate and let cool completely. Reserve bacon fat. Add 2 tablespoons reserved fat to now-empty skillet and heat over medium heat until shimmering. Add onion and salt and cook until well browned, about 20 minutes.
Transfer to bowl and set aside. Break ground beef into small pieces and spread into even layer on rimmed baking sheet. Sprinkle with bacon and gently toss to combine using 2 forks. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes 6 quarts. When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely.
Heat grill until hot, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate.
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