Perfect Grilled Burgers

[waynehartwig]

A perfectly cooked burger should be medium rare inside. Cooked, but pink (not red) and very tender.

The ingredients below will make 3 perfectly sized burgers.

Ingredients
1½ Pounds Ground beef, preferably chuck
1½ teaspoon Lawry's seasoning salt or plain salt
1 teaspoon fresh ground black pepper
1 tablespoon garlic powder
2 tablespoons olive oil
large hamburger buns
Cheese slices, if desired

To Make...
1. In a bowl, combine the meat, salt, pepper, garlic powder and olive oil. Using your hands, mix to incorporate all of the seasoning together. I spend at least 3 minutes just rolling it all together to insure proper mixing.

2. Form into 3 equal patties, about ¾ inch thick. To do so, separate the unformed meat into 3 equal sized piles. One by one, grab a pile and roll it into a big meatball. Then gently begin forming the ball into an even patty, making sure that all sides of the patty are rounded. Too many people are not gentle enough with their burgers in this step and that's why they fall apart during cooking later (the burgers fall apart, not the person).

3. If you aren't cooking the burgers right away, place them in the fridge, just bring them back to room temperature before cooking.

4. Open the buns and sprinkle them on the insides with olive oil, salt and pepper.

5. Preheat grill to medium high heat. If using a gas grill, you want the internal temp to reach 400 degrees.

6. Place the burgers on the grill for 4 minutes, then turn.

7. After 4 minutes, turn burgers again and place the cheese on top of the meat. Place buns, face down on grill. Kill the heat and allow the cheese to melt the burger. Serve and enjoy.

[Amy]

AWESOME!! My burgers always shrink....drastically. haha. I have found that if I babysitt them and turn them a lot then I keep the size and the juicyness of it. But I never had a time frame, so now that you have posted this I am going to try it next time I fire up the grill. Better have him go get some propane!!

[waynehartwig]

These burgers will swell up as you cook them. They will be so moist when you do eat, you will think you are eating a juicy pear or etc!

That time frame works with about any meat that thick, too. Like steaks I turn the grill up as hot as it will go (preheat), do a minute each side on the bottom and then do about 3 minutes each side on the upper rack. That will get you about a good meduim steak every time.

I never cut anything open to test it's doneness, it's all by touch. You can push on the meat with the side of the spatuala or fork to test it's spongyness. Firmer the more done it is. Do it enough and you'll start knowing how 'firm' you like your 'meat'!

[Amy]

yeah I know that touching rule! haha. Well I am probably the only person left of the planet that doesnt like any pink in their burger and their steaks to be medium well to well done!! haha.

[waynehartwig]

Originally Posted by Amy

yeah I know that touching rule! haha. Well I am probably the only person left of the planet that doesnt like any pink in their burger and their steaks to be medium well to well done!! haha.

My dad want's his DONE! No life left, no flavor and just about jurkied. It kills me to do that to a $10 steak! Makes me wanna send the wives out to Denny's and get him one of their $5 T Bones! lol

[Amy]

hahaha ewwwwwww I would never eat steak at dennys....YUCK!!! hahaha. No I like my juice and I know how to cook a kick ass steak...haha!