To Grill the Perfect burger and Make the Perfect Burger with a Burger Press might look like one of the simplest recipes to cook but unless you want something that resembles a burger you’ve just purchased from Mc Donald’s then it also needs time and effort.
Whether you’re after a classic burger or one from the barbecue, the perfect burger recipe starts with the right ingredients, equipment and cooking techniques. If possible, buy your own cuts of meat – Brisket or chuck – then grind or mince it your self. A home made Burger should be 80/20 – 80% meat and maximum 20% Fat. No need to add onions, if they are not cooked before hand the burger will burn and go black as a result. In fact, we never add anything to the mince! No Eggs, no bread crumbs, – nothing. Simply dust with a seasoning on the grill – add cheese / sauce toward the end of cooking if required. Build flavors using lettuce, onion, melted butter and cheese or flavored oil when building the burger on the bun.
There are three common mistakes you can make when grilling burgers.
Try not to under-season. A simple and small dusting of seasoning doesn’t work, you ideally need 1 teaspoon of table salt for 1 and a half pounds of ground beef.
Don’t overwork. Ground beef isn’t play-dough so don’t treat it like it. The more you handle it, the more rubbery it will become when cooked. Once you’ve seasoned the meat, divide it into individual portions and shape into patties or burgers. As soon as they hold together then stop – don’t do anymore!
Thirdly and very important – don’t press the burgers when they’re cooking. They’ll only end up with deep brown grill marks on them and it’ll squeeze out all the flavorful juices. Its east – flip the burgers on to the grill and leave them – flip them onto the other side and leave them again – its really important, do not touch them, prod them, use a fork, poke them, pat them and do not keep flipping them.
Steven Raichlen suggests lightly brushing the burgers on both sides with melted butter or extra-virgin olive oil just before grilling. This will help to prevent sticking and adds an extra layer of flavour.
Additionally he recommends not overcrowding the grill. According to Raichlen, 30 percent of the grill should be free from food in case you get any flare-ups from the charcoal. If you have left room, you have place to move the burgers if they start to burn. This tip can be used for when you’re cooking any types of food too!
One of the worst mistakes many make when cooking burgers on the grill is not making sure they are cooked properly. Whilst medium or rare burgers can be tasty they aren’t as tasty when they are making you sick! Using instant-read thermometers in the thickest part of the burger will help you to realise when they are completely cooked through. The meat ideally should be 75 degrees C when fully cooked.
When the burgers have had about 3-4 minutes on the grill then flip them to get the handsome grill marks on the other side. To be quite frank they look impressive! When the edges of your burgers begin to brown then you know the meat’s ready for it’s first flip!
After the burgers are cooked, leave them to rest for a few minutes before serving. This allows the meat to relax, which in turn gives you a juicier burger.
To be quite honest, the number one tip anyone can give someone creating and cooking their own burgers is to ensure the meat they are using is good. As with most food, the more decent you buy the better it will taste. If you buy cheap meat it will taste cheap and lack in flavouring and juices. Don’t worry about pushing yourself out of your comfort zone, try things you haven’t tried before.
Last but not least, enjoy cooking – there is nothing worse than food that’s prepared by someone that hasn’t enjoyed cooking it! We have a fantastic range of very practical and high quality burger presses at Garden Gift Shop.