How to Simply Grill the Best Burger

A good grilled burger only needs to be flipped once.

Burgers are grilled so often in the summer that it seems everyone can do it -- which is not true. Just throwing hamburger on the grill and hoping for the best will not produce a burger worth a bun. A good grillmaster will follow some direct steps to produce the best burger, starting with the selection of the meat.

Things You'll Need

• BBQ meat seasonings
• Grilling tools and supplies

Instructions

1. Buy premium meat if all possible. The meat should contain at least 18 percent fat to produce the best tasting burgers.

2. Spread the meat in a large container. Use your gloved fingers to gently and quickly mix in any seasonings. Use a lot of salt and pepper, even if you think you've got enough. It is virtually impossible to over season a grilled burger.

3. Use a 1/4 to 1/3 lb. patty for a normal-sized burger. These patties look big on the countertop, but anything lighter will look like a dwarf on the grill. It will also taste dry.

4. Use your thumb to make a slight depression or indention in the center of each patty. This helps the burgers cook evenly and discourages hard and chewy edges.

5. Place the patties on the grill over indirect high heat or flames to prevent a flareup. Flip them halfway during grilling and only once. Extra flipping causes the burger to lose juices and flavor. So will pressing down on the patties with a spatula. Depending on the grill temperature and meat thickness, it should take approximately 6 minutes per side. The burgers are done when the internal meat reaches 165 degrees Fahrenheit.

Tips & Warnings

• Heat a charcoal grill at least 30 minutes ahead of time. It will take that long before the charcoal to get hot enough to grill the burgers.

References

• Grilling Companion: How to Grill Hamburgers