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Hamburger Recipes For The Grill
by Dean
"Dean's Burgers" - start to finish this has to be one of the best hamburger recipes for the grill. Over to you, Dean:- "I love a burger on charcoal grill. Most of the time that I eat at my friends houses they are overdone and bland and/or over spiced and salty (I am on a diet so this is a monthly treat for me that needs to be right). I prefer an 85-15 mix of beef. Which is a mix between ground chuck and regular hamburger is fine. Have it ground fresh from your local butcher or buy it from someone that grinds it daily. If you are cooking frozen pre-made burgers by the time they thaw on the grill and get done they will be dry and tasteless. I like a good 3/4" to one inch thick burger. Bigger burgers are the ones that tend to swell in the middle, just place a dimple in the middle of the burger with your thumb and it will even them out. First thing is get the meat cold to cool. No egg, no bread, if so you are making meatloaf and you need to buy better meat. Handle the meat as lightly as possible. Grab a section, shape it by dropping it onto the pan and gently push down from the top and shape the sides to form the shape. Do not pack it down. Place it on your aluminum foil covered pan. No spices yet, repeat no spices yet. NO SALT YET!!!! Get one layer of burgers down on the pan, cover with plastic wrap repeat another level. Now go to your charcoal grill. I have a performer so I set it up with both baskets of charcoal stacked to the top of the middle of the grill. Fire it up to 4000 degrees (exaggerating!). Spread the baskets of coals (after red color has died) to the sides to form the two level temp systems. Now spice time. I love blacken burgers; add your salt and pepper or whatever on top of the burger. Drop spice side down over the furnace part of the grill. Fire is ripping up around the burgers next throw on the lid to cut off the oxygen. Give it a min and open to flip these to the other side. After a min or so rotate and then put them on the center of the grill (indirect heat). Close lid give it a couple minutes. Check with pin thermometer 130 is med (juicy but not dry, a little pink maybe). The best hamburger recipes for the grill DO NOT SKIMP ON THE BREAD!!!!! Cheap bread is for cheap burgers. Think what you spent on good meat so do not skimp on the bread. Kaiser roll, potato bread, or my fav. ciabatta rolls toasted will compliment your creation. Now it is your burger top as you want. Enjoy!" Dean Paul's Comment:- See Also:-
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