Things You'll Need:
- 8 oz filet mignon 8 oz ground chuck, or 80/20 groud round 1 lb, garlic pwd, onion pwd, crushed red pepper, sea salt, white pepper, gas grill for control of heat, and your favorite toppings
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Step 1
Proper maintenance to have a clean grill is crucial. Clean inside of grill using shop vac, degrease if necessary. Making sure that your tank has plenty of propane, having a back up bottle is always the way to go.
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Step 2
Grind the filet mignon in your meat grinder if you dont have a grinder your butcher will grind it for you, mixing in the ground chuck. Or you can use 80/20 ground round. Try keeping the meat as cold as you can while blending and making patties. Take 8oz of blended meat and make ball, pressing into patties about 1 inch thick, if you make the burger too thick the outside will be done but the middle will not be. Be as delicate as you can while making patties. Press quater size indent into the middle of the burger to prevent burger from balling up and not cooking properly. Sprinkle 1/4 tsp of garlic and onion pwdr on both sides of burger.(Spices need to be on the outside of the burger like a herbal crust, not to mix spices in with the meat or any other fillers like eggs or bread crumbs. This is not a meatloaf!) Do this first so you can try to avoid burning the spices. Then 1/4 tsp sea salt, 1/8 tsp white pepper and 1/8 tsp crushed red pepper. Making a protective covering for the onion and garlic. Let stand and covered for one hour letting the meat internally getting to room temp. Don't want to grill cold burger meat because outside gets done before inside reaches temperature and lets spices infuse into the meat.
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Step 3
Fire up the grill about med high, using the hand over grill method of checking temp. Place hand 1 inch over grill grate, hold hand for 5 seconds that's perfect temp, if you cant hold it their for 5 seconds turn down the gas, if you hold it their for longer than 5 seconds turn the gas up. Once you have the perfect temp. Place room temp burgers on the grill. Here is where following these direction will make you the perfect burger maker. Place the burgers on the grill. DONT TOUCH THE BURGERS LET THEM COOK. I have seen too many people turning, smashing the burger like it is some kind of free style burger flipping contest. Let it rest, your patience will be rewarded. Leave grill lid open don't want baked burgers Cooking times very to much to give you a precise time. It is ok to have some flair ups, flair ups is what starts burning the fat that is on the outside of the burger giving you that char broiled taste that everyone loves. To many flair ups and the outside will burn and the inside won't be done. that is why the 5 second hand trick will get you in the ball park. Using backside of spatula check cooked side of burger it should have a dark crusted coat, once that is achieved flip burger. ONLY FLIP ONCE. Over flipping and turning loses the wonderful juices into the bottom of the grill and not into your mouth. Let the burger finish cooking, looking at the top of the burger, juices will be running out of it, wait for them to start running clear, if the juices are not running clear let it cook until so. Once this is obtained you are ready to pull them off the grill. Let rest for 3 minutes. Add your favorite condiments and toasted kieser roll and your set to enjoy.
Comments
bnbindustries said
on 7/27/2009 I HAVE TRIED THIS RECIPE AND IT WAS THE JUICEST BURGER I HAVE EVER ATE. I LEARNED NOT TO FLIP MY BURGER MORE THAN 1 TIME AND TO MAKE SURE I HAD THE RIGHT GRILLING TEMPERATURE BY USING THE HAND OVER THE GRILL METHODAS DESCRIBE IN THE RECIPE.
smplsluzions said
on 7/27/2009 I was making plain dry hockey pucks called grilled hamburgers. Untill I learned how to make the juiciest burger i ever put in my mouth. This helped me out so much. Everyone loves my burgers now and they are now kissing the cook