Everyone has a friend who swears by the burgers they make. I’m one of those guys. Is it the beef? Is it the patty method? Is it the grill? How do they do it??? Here are a few simple steps that help me at burger time, every time!
Burger Grilling Tips
SIMPLE STEPS FOR BURGERS
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- Be picky about the meat you select! I use a blend of 50/50 Certified Angus Beef brisket and chuck for all my burgers. The fat content usually comes in around 80/20, meaning 80% meat and 20% fat. This makes for juicy burgers.
- Take an 8 oz ball of meat and gently work it like a baseball in your hands. Massage it into a uniform ball and place it on the sheet tray lined with parchment paper. Press it out evenly to 1/2 inch thickness. Cover with plastic wrap and refrigerate once all patties are made.
- Season simply with kosher salt and cracked black pepper before placing them on the grill. Cook approximately 4-5 mins on each side. Rotate each to create those hash marks.
- Allow burgers to rest 5-10 mins before serving.
- Add toppings as desired, and enjoy.
IMPORTANT ADDED TIPS
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- Grilling safely is the most important part. Never leave a lit grill unattended.
- Cook on a flat, level surface at least 10 feet from any building
- Play with your seasonings. I prefer salt and pepper, and fire, which let the meat shine.
- Add a few lemons cut in half to the grill. Simply brush with olive oil and place them flesh side down for a couple of minutes. They make for a great finishing touch for all of your grilled goodies.
Looking for a local Pittsburgh butcher? Try Fat Butcher, Thoma Meat Market, or Wholey’s.
Story by Chef Kevin Hermann
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