Grilling The Mighty Burger

Grilling The Mighty Burger

Nova Scotia, Canada

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I think I’ve tried pretty much every burger imaginable, from my simple bacon cheeseburger, to an awesome grilled cheese burger or just a juicy burger finished and topped with a soft runny egg. I’m like Popeye’s sidekick Wimpy, I love my burgers. I think my nickname should be Tommy Burger instead of  Tommy Traveler.  Maybe it goes back to my early days when every untitledSaturday night was burger night at home or on the rare occasion we would have a treat night out at A&W, devouring Teenburgers, fries and root beers. The love of burgers has definitely stuck with me all these years. Today though we are delving into burgers on the barbecue and how to make it the juiciest best burger ever.  So let’s get to prepping and grilling! 

Ingredients:

  • 2 pounds of cold ground beef, (80/20) meat/fat ratio if you can get it
  • 4 cloves minced garlic
  • 2 tablespoons minced onion
  • 1 tablespoon Worcestershire sauce
  • 1 3/4 teaspoons freshly ground pepper
  • 1 1/2 teaspoons salt
  • Good burger buns
  • Butter

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Patties:

  • Put the cold ground beef in a large mixing bowl
  • Add the Worcestershire, garlic, onion, pepper and salt
  • Fold the meat over a few times to get everything incorporated
  • Absolutely do not over handle the meat
  • Form patties on a tray. Makes it easier to shape the patties without over handling and warming the meat

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  • Divide into 6 equal parts about 5 or so ounces each
  • Gently form each portion into a patty that is 4-inches across with 1-inch sides and a shallow depression in the middle
  • You want the outer 1/2 inch of the patty to be slightly taller than the inside. This aids in keeping the patties from shrinking too much and puffing up
  • Cover the patties with plastic wrap and put in the fridge

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Fire up the grill:

  • Heat a gas or charcoal grill
  • Hot enough that you can only hold your hand above the grill for about 1 second
  • Around 500 degrees
  • Butter the buns
  • Place patties on the grill over direct heat
  • Cook for 8 to 9 minutes total for 160°F internal temperature (do not over cook)

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  • Turn the burgers once during cooking. No pressing down on the patties at any time
  • Add the cheese and toast the buns at the end of cooking time
  • Remove burgers and buns from grill
  • Burgers should rest for 1 minute to continue cooking and seal juices

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Garnish with your favorite toppings and condiments, like tomato jam, mayonnaise, mustard, ketchup, relish, bacon jam, garlic aioli, sautéed mushrooms, sautéed onions, cheese of your fancy or the classic bacon, cheese, lettuce, tomato, pickles and onion.

Enjoy!

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