Grilled Burgers
Yield: 4 servings
Calories: 668kcal
The key to juicy grilled burgers is choosing the right type of ground beef, not overworking the patties, and setting up a two-zone fire on the grill.
Ingredients
Burgers
- 1 ½ pound (454 g) ground beef, 80% lean ground chuck
- 1 teaspoon kosher salt, for seasoning
- ½ teaspoon black pepper, for seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- vegetable oil, for greasing the grill grates
- 4 slices cheddar cheese, optional
- 4 hamburger buns
Sauce
- ¼ cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) ketchup
- 1 tablespoon (12 g) sweet relish, or finely chopped pickles
- 1 teaspoon honey, granulated sugar or maple syrup
- 1 teaspoon (5 ml) apple cider vinegar
- ¼ teaspoon black pepper
Special Equipment
Instructions
- Form the Patties - Without mixing the ground beef, portion it into 4 even-sized mounds, 6 ounces (about ⅓ pound) per patty. Gently form each portion into a loose ball. Press each one down to a ¾-inch thickness by about 4 ½-inches wide. Reshape the sides into a circle. It’s okay if the edges are jagged.Create an indent in the center of each patty, about ½-inch deep. If the patties feel warm after handling, chill them before grilling so they hold their shape better. Refrigerate if not using within 10 minutes of shaping.
- Season the Surface - Right before grilling, generously season each side with salt, pepper, garlic powder, and onion powder.
- Make the Burger Sauce - In a small bowl, combine mayonnaise, ketchup, relish, honey, vinegar, and black pepper.
- Set up the Grill - Using a two-zone fire configuration (one side direct heat, the other side indirect heat), cover, and preheat for 5 to 10 minutes until the grates are hot. Clean the grates, and grease with oil to prevent the burgers from sticking.
- Grill the Burgers - Place each burger on the direct heat side of the grill. Do not press down on the patties. Cook until deep golden brown on the first side, 3 to 5 minutes. Flip and cook until the desired doneness (see notes) is reached, about 2 to 5 minutes. If a medium-well or well-done burger is desired, transfer to the indirect side after flipping and cook for 2 minutes to gently complete the cooking process.
- Melt the Cheese - If using cheese, add to the patties about 1 minute before reaching the desired doneness. Move the patties over to the indirect heat side, add the cheese on top, cover, and allow it to melt.
- Toast the Buns - Transfer the burger patties to a plate, loosely cover with foil and rest for 5 to 10 minutes while heating the buns on the indirect heat side.
- To Serve - Place patty inside toasted buns and add desired toppings and sauce.
Notes
- Doneness: Stop cooking about 5 degrees before the desired doneness temperature. Medium-rare: 125-130ºF / 51-54ºC (pink with a hint of red in center). Medium: 135-140ºF / 57-60ºC (light pink center). Medium-well: 145-150ºF / 62-66ºC (brown with a hint of pink in center). Well-done: 150-160ºF / 66-71ºC (brown center).
- Topping Suggestions: Lettuce, bacon, tomato, pickle, onion, avocado, mayonnaise, ketchup, and mustard.
- Charcoal Grilling: Open the bottom vent of the grill. Light a chimney starter filled with charcoal briquettes, about 40 pieces for a smaller chimney. Use more if cooking 4+ burger patties. When the surface of the coals is partially covered with ash, pour them into the grill on one side to create a two-zone fire. Let them sit in a pile until most turn gray, about 5 minutes. Then evenly spread the coals out, but still keeping two zones. Place the cooking grate over the hot coals, cover, and open the lid vent.
- Gas Grilling: Turn burners to high, leaving one area for indirect heating. Cover and allow the grill to heat up to about 400 to 450ºF (204 to 232ºC).
Nutrition
Calories: 668kcal | Carbohydrates: 27g | Protein: 34g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 127mg | Sodium: 1098mg | Potassium: 537mg | Fiber: 1g | Sugar: 7g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 5mg
Recipe Link