4 Tips For Grilling The Perfect Burger
- by Philia Kelnhofer
1. The Perfect Meat
The first place to start when grilling the perfect burger is, you guessed it, picking the perfect meat. In my experience, I have found the Omaha Steak Private Reserve Angus Burger to be the quintessential blend of juiciness and tenderness, as well as having the overall structure and density that is expected of high quality beef (aka it cooks and tastes great).
Next, you have to determine whether you would like to add any seasoning. Some people insist their burgers to be plain, but I prefer to use some seasonings to add zest and keep the meat moist. You can also salt the burgers, as it brings out the natural flavors and helps the beef develop a delicious crust. However, salting the burgers too early will drain the juices, eventually drying out the meat, so be sure to salt them just before they are put on the grill.
3. The Cooking Process
Now you are ready to get cooking, make sure the grill is clean, oiled, hot and ready to go. To ensure the crust is excellent, start off by searing the burgers over high heat. Once the crust has formed, move them to the cooler part of the grill to cook. When cooking, do not press down on the burgers, this causes the juices to ooze and eventually dries out the burgers.
4. Are We Done Yet?
To determine whether or not your burger is ready, you can poke the patties, which will range depending on whether you want them medium-rare (soft), medium (semi-firm), or well-done (firm). You can also find out visually based on the juices, if they are coming out of the top of the burger it is medium, when the juices are cooked and look less red, it is medium-well. If you’re like me, you use both techniques.
Editor’s Note: This post was originally published in September 2014 and has been updated for freshness and comprehensiveness.