Recipe Of The Day: How to Grill the Best Burgers

[AngelsWin.com]

Grilling season is upon us, and this year I’ve decided master the art of America’s summertime grilling favorite—the hamburger.

My aim: a burger that is easy to throw together on a weeknight, flavorful enough to stand up to the person who adds every condiment known to mankind to his or her burger, and yet balanced enough to satisfy the minimalist burger eater (ketchup only, please!).

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[mrwicked]

wicked's burger tips: salt and pepper only. don't smash the hell out of your patties; keep it gentle. you're welcome.

[arch stanton]

Never smash but I like minced garlic in mine

[mrwicked]

minced garlic is allowed under one condition: you make a couple for me. do you ship to san francisco?

[eaterfan]

29 minutes ago, mrwicked said:

wicked's burger tips: salt and pepper only. don't smash the hell out of your patties; keep it gentle. you're welcome.

Exactly correct. Also important, use 80/20 beef. You'll taste the difference. 

[arch stanton]

15 minutes ago, mrwicked said:

minced garlic is allowed under one condition: you make a couple for me. do you ship to san francisco?

Sure. Send me a self-addressed, stamped cooler and I’ll get right on it

[Stradling]

I don't really ever cook at work anymore and haven't for the past 9 years or so.  Yesterday I cooked for a few minutes at one of my stores and then made a burger for myself and an assistant manager I was spending the day with.  Yea, it was good.  Even when I was a manager I didn't like to cook my own burger, I would usually have an associate cook it and then give them positive feedback to motivate them throughout the day.  

[nate]

22 hours ago, mrwicked said:

wicked's burger tips: salt and pepper only. don't smash the hell out of your patties; keep it gentle. you're welcome.

salt, pepper and garlic is what I go for

unless the patties are really thick, cook with the grill open, never smash the patties.

also, use high quality beef with ~20% fat.  Makes all the difference.

Don't put cheese on them until you take it off the grill.

[yk9001]

29 minutes ago, nate said:

Don't put cheese on them until you take it off the grill.

That's interesting...

[nate]

3 minutes ago, yk9001 said:

That's interesting...

Burger should be hot enough to melt the cheese on its own, don't need to do it while still on the grill.  I forgot where I got that tip, but it has worked for me.

[Vegas Halo Fan]

22 hours ago, calscuf said:

Also, buy your ground beef on the plastic covered trays.  Don’t buy it in those tubes because that beef is smashed to shit and it’s very true, don’t smash, be gentle.  

I like to look at what I'm buying. The tubes are invariably printed with a picture of what ground beef should look like, without actually showing me what is inside.

[Vegas Halo Fan]

11 hours ago, nate said:

also, use high quality beef with ~20% fat.  Makes all the difference.

If you use beef with a fat content too low, they turn out dry and tasteless.

[Lou]

guys, it's a burger. 

a hamburger. 

[mancini79]

Frozen store brand patty on a Forman Grill. Open lid and place singles cheese then wrap in a tortilla.

[arch stanton]

The terrorists have won