Here are some pointers on making the most incredible burger in your own garden.
Some burgers are simply superior. It all comes down to technique — how you shape it and how you grill it.
Begin with the Best Beef
Making the most incredible burger starts with an 80/20 mix of freshly ground, high-grade beef chuck (meat to fat). Season the steak with salt and pepper and lay it out flat. Add any secret ingredients now, such as Worcestershire sauce or chopped bacon. Gently toss everything together. You don’t want to overmix the ingredients.
Putting Together the Patties
Form a ball out of 5 to 6 ounces of beef by lightly tossing it from hand to hand.
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Make a Disk Out of It
The patty should be around 3/4 to 1 inch thick and at least as wide as your bun.
A Perfect-Burger Insider’s Secret
Make a divot in the middle with your thumb. These patties can be prepared ahead of time and stored in the refrigerator.
Preheat the grill over direct heat to medium or medium-high. Use a neutral-flavored oil to coat the grate, such as canola or vegetable. It’s time to add the burgers when the oil starts to smoke. Make sure your burgers are at room temperature before seasoning them with salt and pepper once more. Place the burgers on the grill and leave them to their own devices. The burger is best if it isn’t touched too much. Avoid pressing down on the burger for a more juicy result. Cover the grill with a lid.
It’s time to flip it!
When the burger slides off the grate without sticking, it’s time to flip.
Cook for about 5 minutes per side for medium burgers. Go a little longer for well-done.
To add cheese, move the patties to the cooler side of the grill, sprinkle with cheese, and cover for a minute to allow the cheese to melt. Serve the burgers on buns with additional toppings.