How to Grill a Hamburger A Beginner Tutorial. Learn the secrets of grilling a really good hamburger on a gas grill or a charcoal grill. It is oh so easy if you know a few secrets. How To Broil Hamburger Patties In Oven' title='How To Broil Hamburger Patties In Oven' />How To Make Hamburger Patties In OvenA double stacked burger with three mini baconfilled grilled cheese sandwiches in place of buns. Divide beef into 2 equal parts. Shape into square patties slightly. These allwhite chicken breast meat patties are lightly seasoned and have a savory crunch. Perfectly sized for a toasty bun with a slice of American cheese, sweet. HAMBURGER PATTIES For topping Combine onion and. Cover with waxed paper. GRILLED HAMBURGER PATTIES Knead onion, garlic and pepper into meat to. Great burgers can be yours. Author Note This is another update of an under appreciated recipe from the past. First published August 1. I believe it deserves. This is a technique I use almost weekly. The burger goes from refrigerator to you mouth in less than 2. Homemade hamburger patties are easy to prepare and incredibly delicious. Without a word of a lie, this recipe produces one of the most delicious patties I have ever. The ground beef you use is a critical factor in duplicating the McFlavor. McDonalds uses only USDA certified. How to Make a Hamburger. Toss out those processed burger patties Making your own burger is both easy and a much healthier option. All you need is to get some freshly. This recipe for easy to make turkey burgers in the oven, can be made any night of the week. These burgers are healthy and family friendlySo please enjoy learning how I frequently cook at home. If youre an accomplished griller, just move on. This is a tutorial for newbies and those who just cant seem to get it right. This is not the gourmet burger. Im not grounding meat. Im not stuffing the burger, and I am not mixing in various things. We are going to learn to grill store bought ground beef and make a darn nice meal easily in a way you dont have to keep looking back at a recipe. How is that for a goal Funny story skip this paragraph if you just want to get on with it. In Lee Iacoccas autobiography, there is a section that talks about the Ford Motor Company executive dining room having the best burgers ever. When the chef was asked about his technique, he demonstrated the method starting with a whole beef tenderloin going into the meat grinder. Great starts will give great results. I dont start that way, and I assume you wont either. What meat to use. Use 8. 02. 0 ground beef. Skip the rest of this paragraph if you want. Most of us will start with store bought ground beef. There is a difference between hamburger and ground beef. Ground beef has a variable amount of fat, but the fat is from the beef being ground. Hamburger can have up to 3. Stuffed Olives. I choose 1, not 2. Most burger gurus suggest 2. I think they are right. Fat does taste good. I sometimes go all the way down to 1. You can go lower fat by adding something to retain moisture like my Healthy Low Fat Burgers or American Test Kitchen adding a panade of milk and bread. About the Grill. Your grill can be a gas grill or charcoal grill. It does not matter for this to work. Just get it as hot as you can. You may again skip the rest of this paragraph. You are cooking a relatively thin patty of meat rapidly, so direct high heat is correct. While my very hot Weber runs 6. Some gurus suggest you must use charcoal. If true, I cant grill a burger since I dont have a charcoal grill. Use what you have. Just get it very hot, cleaned and oiled. Food Safety and Temperature. No discussion allowed. Im playing the Doctor card here. You will not eat or serve ground beef that has not reached 1. I dont care what some idiot tells you about it tasting better. You can get seriously ill or die. A good thermometer is a must. I use a Thermapen, and it is worth every cent of the almost 1. But you can get good results for 1. Buns, seasoning, and add ons. Im a big fan of good baked goods. A cheap bun will ruin your great grilling. The meat needs to fit the bun. Im OK with the burger overflowing the bun some, but I dont like a large bun and smaller burger. Since we are learning the basics, a standard burger bun fits a 13 pound burger well, and that is what we will do here. I do like to brown the bun up for a few seconds on the grill. Seasoning, just some salt, and pepper will do. Im using my Homemade Everyday Seasoning Salt 7 2 2 since we love some garlic. Im also adding some cheese just to show you how. The Tricks. Three only for today. Trick number one. Do not compress the meat. Pat it into shape. If you use a burger press, just use it to shape. Trick number two. Indent the center of the burger to prevent puffing. This seems strange, but it is a must do. Without this, the center will puff up thicker, and it will be hard to get to the correct internal temperature. The outside will almost burn and will dry out. All bad things. Im starting with a 34 inch thick burger and compress a 1 inch diameter area about 14 inch. Trick number three. Flip once. Dont play with your food and dont keep poking it to check the temp when you know its not done. I think the more you flip, the more juices drain and the more flair ups. The more pokes, the more moisture drains. Cook for about 5 minutes I use a watch with a second hand on the first side, flip and cook another 3 4 minutes on the second side. I then check the temperature and will add cheese the last 3. My Rating. I love this Im sure I have done this a thousand times. Notes Like many things, once you get your basic method down then the variations can flow. This is a darn good burger as made and is basically what I have done a thousand times. Not to say it is not a special meal but it is an excellent quick everyday type meal. Ill take an excellent meal frequently. But make it bigger, make it smaller, stuff it or whatever. I wont tell you this is the greatest burger in the world, but it is very very good. Some day I will try the Ford Motor Company or the American Test Kitchen method. Im sure they are wonderful, but this is everyday cooking. So lets do our burgers right. You will be glad you did. Preheat grill on high. Clean and oil. Start with 1 pound 8. Divide into 13 pound balls. They are the size of a tennis ball. Safety note Always wash your hands for safety before and after touching ground meat. Pat gently into 34 inch thick 4 inch patties. Give them a good sprinkle of salt and pepper on both sides. Im using my 7 2 2 salt, pepper, garlic. Press one inch round 14 inch deep indentation into the center of one side. Grill over direct heat with closed lid. Flip after 5 minutes. The center one does not have the indentation more on that later. Grill another 3 4 minutes and check the temperature. Get to 1. 65 then add cheese for about 3. The rear burger is the one cooked without the indentation. The burger without the indentation was 1. It took two more minutes but more importantly, it puffed about 14 inch, was about 12 inch smaller diameter and was over charred and dried out the surface. All from the lack of the indentation. I dont feel a great need to rest the meat before serving. By the time you place it on the bun and do things to it, it has been enough time. Preheat grill on high. Clean and oil. Start with 1 pound 8. Divide into 13 pound balls. They are the size of a tennis ball. Pat gently into 34 inch thick 4 inch patties. Wash hands for safety before and after touching ground meat. Give them a good sprinkle of salt and pepper on both sides. Im using my 7 2 2 salt, pepper, garlic. Press an one inch round 14 inch deep indentation into the center of one side. Grill over direct heat with closed lid. Flip after 5 minutes. Grill another 3 4 minutes and check the temperature. Get to 1. 65 then add cheese for about 3. I dont feel a great need to rest the meat before serving. By the time you place it on the bun and do things to it, it has been enough time. Wash hands for safety before and after touching ground meat. As a good general rule, anything over 12 inch thick should have a closed lid. So a thin fish filet in a grill basket may not but most everything else should. All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used. If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above. Orginally Published. August 1. 7, 2. 01. Last Updated. July 3. How to Grill an Excellent Hamburger A Beginner Tutorial. Calories 3. 25. Calories from Fat 2. Percent Daily Values are based on a 2. Nutrition is calculated on meat only.