Grilling burgers

[SimSportPlyr]

Sorry for raising a topic that's probably boring for you grilling experts.

I'm looking for guidance in grilling hamburgers.

I've found advice such as:

• don't choose low-fact hamburg
• leave hamburg loose; don't pack it

But, I'm unable to produce a burger anywhere near as good as I can get at an excellent burger joint.

Any suggestions?   Pointers to write-up?

Thanks in advance.

Ralph

[jimmy_dong]

Most burger places cook burgers on a flattop griddle. That is how the crust on the patty is formed.

When I do burgers, its 80/20 ground brisket if I can get the butcher to grind some for me, or 80/20 ground chuck.

I do not season the meat, just the outside with dirty dalmatian (Kosher salt, fresh ground telicherry pepper, and garlic powder)

Prep the grill, my temp is hotter than 10 yards of hell. I cook burgers hot and fast, then rest. I dont go for fancy cross hatch marks. Just cook them, BUT once they go on the grate, DO NOT TOUCH THEM. Close the lid for a couple minutes, flip only once, repeat with the lid closing until your desired temp. Mine are always on the medium/medium well.

Burgers are a blank canvas. Stuff them with whatever, season them however you want. The options are endless. Practice, practice, practice. Just gives you a reason to fire the kettle.

[SimSportPlyr]

Jimmy, thanks very much for the reply!

So, it sounds like your 'secrets' are to use 80/20 hamburg and grill very hot.    I'll try that.

[jimmy_dong]

There are no secrets. Just when you grill hot, you have to remember not to burn. Build a 2 zone fire. Have a safe place for the burgers to retreat if the burgers start to get away from you. Keeping the lid closed will help in flame ups from the grease.

[SimSportPlyr]

Thanks again, Jimmy!

[GC8]

I like to make mine really thin, that way you can cook them hot and fast and the inside will get done before the outside is a hockey puck.

[HankB]

I get burgers at Costco - organic IIRC - that seem to come out pretty good. I cook them on a heavy cast iron grate - probably gives similar advantage to using a griddle as the grate has nearly 50% surface area compared to about 10% or less for a normal wire grate. (I also do these using the same grate on a propane grill and they still come out great.) I don't actually do them on a screaming hot grill. Flare ups seem to be worse if too hot, particularly using propane.

[SimSportPlyr]

One article I read recommended 1" thick.   Are yours thinner than that?

[SimSportPlyr]

HankB, I'll try Costco hamburg.   Thanks for the tip.

[Troy]

the best burgers i've made:
- i used ground chuck (not marked 'lean' anywhere)
- came in a rectangular tray, about 1.5" thick
- i cut the giant rectangle in half to make two squares (.75lb)
- gently reshape the square of meat into a circular patty
- use fingers to slightly indent the middle to make it kinda bowl shaped
- season both sides heavily with stubbs burger seasoning (seriously, this stuff is amazing)

cook over medium heat
keep lid closed to keep away open flame and to let that white beefy fat smoke flavor your burgers
5 minutes per side made a perfect crust, indirect for another 5 minutes cooked them to medium

[OoPEZoO]

I make mine about 1/3 lbs each out of 80/20.  Any leaner than that tends to lack flavor.  I mix in a little seasoning (usually Lowery's, garlic powder, black pepper, and a little paprika), and cook them hot and fast.  Ideally, I like my lid thermometer to be up in the 550F range.  2-3 minutes per side flipping once, then maybe a minute on the indirect side to melt the cheese.  Thats about it.....i will never pay for a burger when I'm out.  I've always been disappointed when I have because what I can do at home is usually better.  Same with a steak. 

[SimSportPlyr]

Thanks, Troy.

You guys are giving me lots of great ideas to try.

[SimSportPlyr]

Thanks, very much, Keith.

I hope I can get to the point of not wanting to eat out, either!

[HankB]

If I may extend the discussion a bit... Has anyone used a burger press to form their own burgers? If so, how well does that work?

What about grinding your own beef?

[Thin Blue Smoke]

What about grinding your own beef?

Childish, I know, but reading that made me laugh....  sorry to get sidetracked.