Ten Steps to the Perfect Cheeseburger
Before you fire up the grill for one last summer cookout, check out these ten steps to the perfect burger from the blog Al Dente. The takeaways? Weigh your patties to ensure even portions (and therefore even cooking time), don't be afraid to salt, and follow what we'll call the 3-2-1 rule: Grill for three minutes on the first side, two minutes on the flip, add cheese, and cook for one minute more.
Any more tips for grilling the perfect burger?
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14 Comments:
That business about 'ignoring the common advice about not "overworking" the meat' is a serious oversight. Burgers should be packed as little as possible.
cmballa at 11:44AM on 08/29/09
Sure. Don't grill it. Griddle it :P
Generally though, the meat shouldn't be touched no matter how you are going to cook it. Pull out a chunk and gently pat it into shape, if you must shape it at all. I think part of the reason so many people like medium rare or other undercooked styles of burger is they've never had properly handled meat, which will stay juicy even when being cooked through.
ratbuddy at 11:59AM on 08/29/09
Make the center of the burger a little thinner so that when it tightens up, it won't turn into a ball.
As for me, I always like to grind my own beef so that I feel better about cooking to medium rare.
shoneyjoe at 1:33PM on 08/29/09
Doesn't the cook time vary based on heat of the grill/griddle and how thick it is, etc? The 3-2-1 rule seems too general.
I like how that commenter totally owns them on explaining the reason for the dimple.
wunami at 1:49PM on 08/29/09
What's with the notion that the grilling season ends with Labor Day? Both my Weber grills, gasser and charcoal, see duty 12 months a year here in Connecticut. I think these are good general rules of thumb - these guys have determined that for the 6 oz burgers they make with the fire they build, 3.2.1 works for them. Weighing is a good idea.
02sbxstr at 6:03PM on 08/29/09
The thumbprint is ridiculous. Don't add too many ingredients to the meat. Salt and pepper and oil. Use a hot grill and only flip once, wait for the blood to rise to the top -- don't ever squish them with the spatula. I like to add worcestershire sauce while they cook too.
jkdrummer at 12:10AM on 08/30/09
That article shouldn't even be mentioned (except in ridicule) on AHT. Thumbprints are for those who overwork the meat. Its personal preference, but cmballa is right - handled as little as possible and packed so loose they almost fall apart leads to the juiciest result. 'Exactly 3 mins'? That's ridiculous. Salt and pepper well ahead? Knock yourself out, but don't do that to my burger, thanks. And if grilling buns is the only civilized way to eat them - I'll stick with the cavemen at Shake Shack, PJ Clarke's, White Manna, Corner Bistro, etc.
StarvinMarvin at 11:04AM on 08/30/09
That picture is revolting-- looks like some serious e-coli waiting to happen. Guess I'm not a foodie.
Trilby at 2:11PM on 08/30/09
Still don't understand the popularity of medium rare when the threat of foodborne illness is considerably high.
E. coli is very real, there is a reason why some restaurants refuse to serve any meat not well done. When you become ill, there will be no one to blame but yourself!
jlewfoodie at 6:34PM on 08/30/09
I am a big fan of irradiated beef for hamburgers. It nearly eliminates any risk of illness from undercooked beef.
bumpducks at 9:27AM on 08/31/09
I wonder if there is a way to combine the crispy carmelization of griddling with the picnicky smokiness of grilling into one perfect patty... if someone could/has achieved this or knows a place that has, please do tell.
Mike5966 at 10:25AM on 08/31/09
Mike5966 - George Foreman? lmao j/k
btw - I am a medium kinda girl. I dont really want to see a pink center when I bite in
Lvn4life at 12:02PM on 08/31/09
Lvn4life.. Imedium means pink in the middle. Medium well is almost no pink and well is zero pink.
stewmeat at 12:48PM on 08/31/09
@Mike5966: If you have a high BTU grill it is possible. I crank up all the burners on mine and the temp reaches ~700f. I rotate the burger a couple times before the flip to get more char on the burger. If you can get your grill hot enough you will achieve what you are looking for.
Burger365 at 2:51PM on 08/31/09