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Grilling burgers.. How?

post #1 of 15
Thread Starter 
Okay so I'm getting tired of being stumped..

We have a few bars around town that just have amazing burgers, along with places like Five guys and such.. I am to the point where I am just irritated that I can't make a burger like I get at these places.. I'm talking about just a simple plain burger such as meat, cheese and bacon on a normal bun.. These burgers are just so juicy and flavorful.

I've searched the internet and found some few tips but sometimes they are contradicted. Sometimes I've seen to use a binder such as eggs, egg whites, bread crumbs and other items. Other places say not to use these. I just don't know where to start honestly. I've also seem recommendations to use different types of meat. Ground round, ground beef, chuck, etc.. I want a juicy flavorful burger which you don't get from lean mean. However, as we know the more fat the more it shrinks.

Anyone have some good starter tips that I could use and modify to my liking?

Please help!
post #2 of 15
Soy Protien and good quality 80/20 beef. Use bacon grease to fry in, or mix in.
post #3 of 15
I know more fat shrinks so I start out with a bigger portion. The only thing I do is grill with charcoal and mesquite chunks. I usually grill around 400*
post #4 of 15
Ground chuck works best for me. Salt pepper and garlic is all I use.
post #5 of 15


Most places cook on a flat top. Not on a grill. There is a big difference.
Burgers are great both ways .But a grill will cook a drier buger.
post #6 of 15
I agree-ground chuck and no fillers-and yes I also use a griddle whether on the stove or the grill-I love a GOOD burger.
post #7 of 15
Thread Starter 
Yes, most use a griddle.. However these places use a grill.. Yet they still turn out amazing.

I think I'm going to start with some ground chuck, egg whites as binder, onion power, garlic powder, salt, pepper and a dash of Worcestershire sauce.. Make a 8oz ball, flatten to a thin burger and then press the middle down to help the shrinkage.. I also have some grill presses that I am going to try out..

Hopefully that'll give me a good start to work from.
post #8 of 15
I grind my own meat and then dont add anything. Put on the grill and they are great.
post #9 of 15
This is what Raichlen says is the secret to a juicy hamburger, form a ball and flatten, make a depression in the center and add a slice of herb butter in the depression, then mold the meat around the butter enclosing it inside of the pattie, grill to 160°.

Tarragon Butter

3 tbsp fresh tarragon, finely chopped ½ tsp lemon zest, finely grated, ½ tsp black pepper, 8 tbsp salted butter at room temp

Combine all ingredients and whip with a wooden spoon until fluffy.

Garlic-Herb Butter

3 tbsp mixed fresh herbs, parsley, chives, basil, oregano, and/or tarragon finely chopped, 1 clove garlic, minced, ½ tsp black pepper, 8 tbsp butter at room temp

Combine all ingredients and whip with a wooden spoon until fluffy.

Roasted Garlic Butter

1 head smoked garlic (cut top off of garlic, wrap loosely in foil, pour olive oil on garlic, place in smoker until soft 1 ½ -2 hours, squeeze out garlic cloves) 6 tbsp butter at room temp, 2 tbsp fresh mixed herbs, parsley, chervil, basil, rosemary, oregano, and/or chives finely chopped, 3 tbsp Parmesan cheese, Coarse salt and black pepper

Combine all ingredients and whip with a wooden spoon until fluffy.

Roll butter–herb mixture in plastic wrap and place in fridge to firm up.

Personally I’ve never made any of the herb butters, but I have used just butter, lard or solidified bacon grease, it works!

Hope this helps,

post #10 of 15
Now you see there are many reasons that you cann't cook a burger like them so you have to either buy yourself a cooktop grill or learn another way to make your burgers. Now you cann't even come close to the seasonings that are cooked on thoses grill tops either. I have seen on the boob tube that some of them places really don't clean their grills that well for they want that seasonings to stay there.
post #11 of 15
I just go with some nice chuck, make sure there is plenty of fat. A little salt and pepper and onto a HOT grill. When you are forming your patties don't handle them too much, just enough to form them - and don't smush them too much.
Good luck!
post #12 of 15
Use 80/20 ground beef with no filler / binder. IMHO the MOST IMPORTANT thing is to form your patties with just enough pressure to hold them together. That "loose" consistency does wonders to promote a tender, juicy burger. I use creole seasoning and a little Lea & Perrins, but just plain ole S & P works fine. A lot of people knead their meat like bread dough when they are seasoning the meat and making patties, and the finished product turns out far too dense and makes a "hockey puck" burger.

Once they are made, grill them hot and fast. Some dijon mustard and a couple onion slices, and you are ready to go. Don't forget the pickle on the side and a cold brew.

Good luck in your quest for the perfect burger.
post #13 of 15
As others have said....Fresh Home ground chuck is a big plus.
Handle the burgers just enough to form the patties....
Simple seasonings...No binders, eggs etc. This is hamburger not meat loaf!
Apply to a clean hot grill to brown/sear..When it releases brown side two....
Move to a cooler part of the grill to finish...Check often with a Thermapen.
When you see 155* pull...plate, and cover with another plate until it's time to build your burger ~~ Never, ever depress/mash the patty with a spatula...

Have Fun & Enjoy!
post #14 of 15
Most important tip!! Thats where you lose all your juicey goodness.

My dad always made the most perfect burgers on a grill. I tried and tried with the same seasonigs and method and mine ALWAYS came out drier. So finally, i checked his with a thermo when he took them off. I was over cooking mine by 5 degrees and it made all the difference in the world. But, i dont even remember the temp now, i just do it on my grill by time and look/feel, and they turn out great. I use Ground Round 85/15, about 6 oz to a pattie. No seasoning when making patties. Some fridge time to firm up, and onto a med-hot grill. Douse tops heavily with Lea & Perrin's Worc. and season heavily with a coating of Lawery's. 8 mins, or until you get the blood ooze out the top. Flip and give another generous dousing with the worchesterschire but no more salt.
post #15 of 15
Hey Buckwheat- I love the burgers that I make at home and think they rival any chain....

I start with 70/30 ground beef, add a packet of onion soup mix (chop up the dehydrated onions) and make a nice big patty. I usually fry up some bacon while the beef/spice mix has a few minutes to "rest and get to know each other". Good hot grill over gas or lump and drop em' on. I never touch em other than to flip that one time though so they dont fall apart. Add some cheese in the final minutes and serve on the bottom half of the bun. That way the juices that run out stay with the burger! Add you favorite condiments and enjoy!

Rinse (with beer) and repeat as often as needed!
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