I'm curious about these other "nailed" burgers, what's the secret there?
It's not a big secret, just a tried & true technique.
Meijer ground chuck, 5 oz burgers. My wife patties them flat, with no dimple. I season them with a salt, pepper, MSG & onion powder mix we make. Then I give them a light sprinkle of Mike Mill's Magic Dust recipe.
1 full chimney of Royal Oak briquettes. I start them & let 'em burn til they are burning all the way to the top. I spread them out in one even layer.
Burgers on, lid down. I walk in the house & set the timer for 4 minutes. When it goes off I go back out, flip them & put the cover back on. Back in for 4 more minutes. When the timer beeps again, I go out to get them.
They rest while we get the condiments ready. I normally put some kind of cover on them just to keep them hot.
These end up well done, but I've never been a fan of anything but when it comes to burgers. They end up cooked perfectly every time.
Good luck! You may need to tweak this a little based on your burger size, etc., but I swear once I quit standing next to the grill while I was cooking, my food quality went way up.
Topic: Flame broiled burgers? (Read 3924 times)
