By following a few simple guidelines, making great grilled burgers is a very easy and fun process. The advice contained in this article will help you choose the best cut of meat, prepare your burgers and grill them directly on the stove, on a gas barbecue or on a classic charcoal barbecue. Get your favorite sauces and ingredients to best fill your burger to enjoy with friends during a summer party or a relaxing dinner.
Ingrediants
- 900 g ground beef (to make 8-9 servings)
- Seasonings: Salt, pepper, Worcestershire sauce, soy sauce, BBQ sauce, onion (optional), garlic (optional), etc.
- Cheese (optional)
- 8 hamburger buns
Steps
Part 1 of 5: Making the Burgers
Step 1. Buy quality meat
By purchasing excellent quality meat you have already taken the first big step on the road that will lead you to an excellent result. Whatever the type of cooking chosen, buying excellent meat is always the first step to take. If possible, ask the butcher to mince the meat directly. Your goal is to get 75-80% lean ground ground beef to keep your burgers juicy even after cooking.
- If you prefer, you can buy meat with a lower fat percentage. However, remember that meat that is too lean is not ideal for the preparation of burgers as it will be cooked at a high temperature. With this type of cooking, very lean meat tends to dry out too much, making it unpleasant in the mouth.
- If you can't have fresh ground beef prepared by your butcher, choose beef that has a nice bright pinkish-red color. Not fresh minced meat, which has rested too long on the butcher's counter, tends to turn gray.
- If you don't like ground beef, don't worry, try chicken or turkey;
- Alternatively, you can buy ready-made frozen burgers.
Step 2. Season the ground beef
In a large bowl, crumble 900 g of fresh ground beef with your hands. Season it with about half a teaspoon of salt and 1/4 teaspoon of black pepper. Mix the meat thoroughly using your hands and being careful not to overwork it. Gently massage the meat until it is evenly flavored.
- Process the meat as little as necessary. The heat of the hands is able to melt the fatty parts, compacting them excessively.
- Adjust the amounts of salt and pepper according to your taste and preferences. You can also choose to add ingredients you love, including herbs, spices or chili powder.
- If you have opted for ready-made frozen burgers, you can flavor them to taste once they are cooked.
Step 3. Make the meat burgers
Make a portion of minced meat weighing about 100 g, then turn it into a sphere by shaping it with your hands. At this point, with great care, begin to flatten the meat ball between the palms of your hands, until it reaches a thickness of about 1.5 cm. Try to get burgers that are as evenly thick as possible.
- Create a small depression (about 1.5-2.5cm wide) in the center of each burger using your thumb or spoon. This is to ensure a more uniform cooking of the meat, preventing the center of the hamburger from breaking due to the high cooking temperature.
- The burgers will tend to shrink slightly during cooking. To give it an adequate size, use the diameter of the sandwiches as a reference, creating burgers that have a slightly greater width than this parameter. This way, once cooked, the burgers will be perfect for filling your sandwiches.
Part 2 of 5: Grilling Burgers on a Charcoal Barbecue
Step 1. Place the charcoal inside the barbecue
It is necessary to create two cooking areas that have different temperatures. This means that you will only have to place the charcoal on half of the bottom of the barbecue, so that the grill is virtually divided into two areas: an indirect cooking (where there will be no burning charcoal) and a direct cooking (where the burning embers).
You can use any type of embers to prepare a barbecue. Coal is usually the simplest choice to use and manage
Step 2. Light the embers
To do this, use a match or a gas lighter and start with the pieces of coal that are on the outer bottom of the stack. The flame will spread autonomously, slowly igniting all the embers in the barbecue.
Step 3. Ignite the embers using a chemical accelerator (optional)
If the charcoal or charcoal you have purchased requires the use of a chemical accelerator in the ignition phase, very carefully, use it to spray the still extinguished embers starting from the top and from the sides. Spray the chemical accelerator carefully, then wait 1-2 minutes for the embers to absorb the product. This will prevent the chemical accelerator from burning immediately without being able to ignite the embers. After waiting 1-2 minutes, add a second amount of flammable liquid, followed by a third dose. For each application, avoid using an excessive amount of accelerator. If used in excessive quantities, this product can impart an unpleasant taste to meat.
In order to successfully light coal embers, it is not necessary to use large quantities of chemical accelerator. You will only need to use 30ml for every 500g of charcoal
Step 4. Wait for the embers to heat up
Coal or charcoal need time before being able to release the right heat; as soon as they are turned on, they are not yet ready for use. Wait for the open flames to go out and for a light layer of light gray ash to form on the embers. This step should take approximately 10 minutes. At this point you will be ready to cook your burgers.
Step 5. Grill the meat
Place the burgers on the grill, on the part exposed to direct heat from the embers, to brown and seal them properly. For this step you need to use the hottest part of the grill. Cook the burgers for about 5 minutes or until they reveal a crispy crust of the classic grilling color.
- Avoid letting the meat brown too much or pressing it onto the grill with the kitchen spatula. This way you will prevent the delicious juices present in the meat from escaping and ending up on the glowing embers.
- While the meat is cooking you will see open flames emanating from the embers. Do not worry. It is simply the fat of the meat which, once melted, falls on the glowing embers, igniting instantly. If the flames are too high, temporarily move the burgers to the indirect grill area. When the flames have gone out, you can resume cooking by placing the meat back on the hottest part of the grill.
Step 6. Flip the burgers
To do this, use a long-handled metal kitchen spatula. Flip the burgers once, then sear them on the hot side of the grill for about 1 minute. This way the juices of the meat will be sealed inside.
Step 7. Make a cheeseburger (optional)
Now that the burgers are in the final cooking stage, it's time to add the classic wedge of cheese and let it melt to create the perfect cheeseburger. Place a wedge of cheese exactly in the center of each burger, then let the burgers cook so the cheese can melt.
Step 8. Toast the bread (optional)
Toasting bread is a very simple and quick step. Simply open the sandwich in half and place it on the grill with the cut side facing the embers. However, be sure to place the bread on the side of the indirectly cooked grill, thus preventing it from burning or cooking too quickly. Toast the bread for about 10 seconds, then toast it on the other side if you wish.
- If you want, you can spread a light layer of butter on the inside of the bread before proceeding to toast;
- Always check the bread during toasting because it can burn very quickly.
Step 9. Continue cooking
After carefully browning the meat, move the burgers to the side of the indirect grill, then close the lid of the barbecue. If your barbecue does not have a lid, you can cover the meat using a metal cloche or bowl. Continue cooking for another 3-5 minutes, until the meat is cooked through. Here are two ways to control the cooking of burgers:
- Remove a burger from the grill and carve it. For a slightly rare cooking, the inside should be pink, but free of blood.
- Use an instant-read meat thermometer. For an ideal burger cooking, the internal temperature should be 70 ° C.
Step 10. Enjoy your meal
As soon as the meat is cooked, remove it from the grill to avoid overcooking it. Remember that the burgers will continue cooking for a short time even off the heat due to the residual internal heat. Now all you have to do is serve the burgers accompanying them with the ingredients you prefer.
Part 3 of 5: Grilling Burgers on a Gas Barbecue
Step 1. Preheat the grill
Turn on the barbecue burners and set the heat to high. Close the lid and wait 10-15 minutes for the grill to heat up properly. Use an iron brush to clean the grill eliminating any residue. Now grease the grill using oil, so that the meat does not stick to it during cooking (optional).
Step 2. Grill the burgers
Place them on the hot grill and cook for about 3 minutes. Avoid mashing burgers while they are cooking.
- While the meat is cooking you will see free flames emanating from the embers. Do not worry. It is simply the fat of the meat which, once melted, falls on the glowing embers, igniting instantly. If the flames are too high, temporarily move the burgers to the indirect grill area. When the flames have gone out, you can resume cooking by placing the meat back on the hottest part of the grill.
- In gas barbecues, the indirect cooking areas are located on the sides of the grill or on the higher shelves, away from the flame of the burners.
Step 3. Flip the burgers
Use a long-handled metal kitchen spatula. Flip the burgers to the other side and brown them to seal the juices inside. Continue cooking until the meat has reached the desired level. Here are some guidelines for a correct assessment:
- For lightly rare browning, cook the burgers for about 210 seconds. The meat will be ready when it has reached an internal temperature of 55-57 ° C.
- For medium doneness, cook the burgers for 4 minutes. The meat will be ready when it has reached an internal temperature of 57-65 ° C.
- To make burgers that are almost well cooked, cook them for more than 4 minutes. The meat will be ready when it has reached an internal temperature of 65-74 ° C.
- The burgers will be well cooked when they have reached an internal temperature of 74 ° C or higher. Once cooked, serve them immediately.
- If you want to make a cheeseburger, add the wedge of cheese during the last minute of cooking so that it has time to melt.
- Toast the bread during the last minute of cooking the meat using the indirectly cooked side of the grill. If you love butter, you can spread a light layer of it on the inside of the bread before toasting.
Part 4 of 5: Grilling Burgers on the Stove
Step 1. Preheat a high-bottomed pan (preferably cast iron)
Cast iron pans are best for excellent results, but if you don't have one, you can use any pan.
If you are using a cast iron skillet, you can speed up the preheating process by placing it in the preheated oven at 175 ° C for about 20 minutes. When you need to remove it from the oven, remember to use a special glove. The secret to obtaining perfect and succulent burgers is to start cooking with an already hot cast iron pan
Step 2. Check the temperature of the pan
Pour a small amount of oil inside. Do not use more than 1 tablespoon. If the oil starts to smoke immediately, it means that the pan temperature is slightly too high. In this case, remove it from the heat, wait a couple of minutes and try again. When the oil spreads evenly over the bottom of the pan becoming bright it indicates that the temperature of the pan is ideal to start cooking.
Step 3. Cook the burgers
Place the meat in the center of the pan and let it cook. When the meat comes into contact with the hot pan it will start to sizzle and may even smoke slightly. Both signals indicate that the cooking process is correct. Cook the meat for about 4 minutes.
Resist the urge to pierce your burgers. Also avoid crushing them on the bottom of the pan. Simply let them cook so they can develop a light crust that seals all the flavor inside
Step 4. Turn the meat to the other side
Remember that burgers only need to be turned once, exactly when the bottom begins to darken. After turning the meat, cook it for another 4 minutes.
- If you want to make a cheesburger, the last few minutes of cooking are the perfect time to add the cheese. Place it on the burgers and let it melt.
- To obtain a lightly rare hamburger, the internal temperature must be 55-57 ° C;
- To obtain a medium-cooked hamburger, the internal temperature must be 57-65 ° C;
- To obtain an almost well-cooked hamburger, the internal temperature must be 65-74 ° C;
- To get a well-cooked hamburger, the internal temperature must be 74 ° C or higher.
Part 5 of 5: Variants
Step 1. Be creative when preparing the meat
Instead of the classic beef, you can choose to use ground turkey or chicken, or opt for a sausage after removing the casing and giving it the classic burger shape.
- If you have chosen to use chicken, turkey or very lean meat, add some breadcrumbs to the meat mixture, so that your burgers hold their shape as they cook.
- If you wish, you can flavor the meat by adding chopped onion, garlic or peppers. Again, the only limit to the ingredients that can be used is your imagination!
Step 2. Season the meat
Before cooking your burgers, season them with your favorite sauce or flavorings. Before cooking, you can decide to prepare a classic hamburger or to flavor the meat with your favorite ingredients. Here are some tips on how to best flavor a hamburger (start by seasoning the meat with a small amount of ingredients so you understand, once cooked, how much to use next time without covering the natural flavor of the meat):
- Salt and pepper
- Finely chopped onion
- Soy sauce
- Worcestershire sauce
- BBQ sauce
- Brown background of meat
Step 3. Unleash your imagination in assembling the sandwich
Make sure you have all the classic ingredients in a burger, including lettuce, tomato, onion and gherkins, but don't stop at this initial level. Try adding grilled mushrooms, peppers or onion as well, or sliced avocado or hot pepper if you are a lover of these flavors. The possible combinations of flavors and aromas are endless, free your creativity.
Step 4. Experiment with different types of sauces
It is the sauce that can transform a normal hamburger into something fantastic and never tried before. Some of the sauces normally paired with beef burgers are: ketchup, mustard, mayonnaise, BBQ sauce, hot sauce, or a combination of multiple sauces.
Step 5. Use wood shavings to flavor the embers of the barbecue
When the charcoal from the barbecue is already hot, add some cherry chips. This way the burgers will acquire a delicious smoky note. If you are using a gas barbecue, place the wood chips directly on the grill and not on the flame of the burners. Alternatively, you can store the shavings in an aluminum container after having made a few holes in the bottom and then place it directly on the grid.
Many prefer the taste of meat cooked on the embers of a barbecue prepared with real wood
Step 6. Finished
Advice
- If you use a cooking thermometer to check the internal temperature of your burgers, follow these guidelines: 55-57 ° C lightly rare, 57-65 ° C medium, 65-74 ° C halfway between medium and well done, 74 ° C (or higher) well done meat.
- Cooking is a very personal experience of flavors, aromas and scents, so don't let anyone tell you what you should or shouldn't put in your favorite burger!
- Be careful not to crush the burger when cutting it before serving.
- Grilled foods are ideal for dieters, they allow you to add less fat than any other type of cooking and guarantee a fantastic final flavor!
- Remember to process the meat as little as possible when shaping your burgers. Also, when cooking, avoid crushing or piercing it.
Warnings
- Before and after handling raw meat, always wash your hands thoroughly.
- Never spray flammable liquid to light the barbecue on open flames or on embers that are already lit.
- If you drink an alcoholic beverage while grilling meat, be sure not to pour it over the fire especially in the case of highly flammable liquids such as spirits.
- To avoid possible food poisoning, be sure not to serve hamburgers that are still raw.
- Do not pour alcohol or other chemical accelerators on the coals while the burgers are already on the grill.
- To avoid cross-contamination from food, check that raw meat does not come into contact with other surfaces. Official control bodies recommend that burgers receive at least medium cooking, i.e. reach an internal temperature of 75 ° C. If you prefer a slightly more rare burger, make the effort to find fresh, high-quality meat prepared from a safe and reliable source.
