Ok, this seems a bit simple, but there is nothing like a Classic Cheeseburger!
I know it’s early in the Season… but YES, I AM going there because…GRILLED BURGERS!
Think Backyard Summer Grill Out with mouthwatering melty cheeseburgers topped with vine ripened tomatoes, hand cooked and grilled to perfection… right in your own backyard.
The Ultimate Classic Burger is within your reach, and when it comes time to fire up the grill you’ll want to be armed with a few good tips and the best burger game in town!
- Use 80/20 twice ground chuck. It is just the right combination to ensure that the burger is juicy with lot’s of flavor.
- 6 ounce patties seem to work best. Do not overwork the meat when forming the patties or your burger might end up tough.
- Use your thumb and create a “dimple” right in the center of the uncooked patty. This is extremely important! When I was growing up all our burgers ended up looking exactly like meatballs, as they would “PLUMP UP” in the center and become completely round! I realize now this was because there was never a small well in the center of the patty. This is true whether you are making them on the grill or in a frying pan on the stove! They just don’t cook evenly when they puff up.
- Use the TWO-ZONE INDIRECT method to grill if you are using charcoal (and charcoal is ALL I use). You can read more about that method here but basically you place all of the coals on one side of the grill and leave the other side empty as a place to rest any burgers that are seared on the outside but still need a little more time to reach the right internal temperature. You can also use this space for burgers that have become engulfed in a flare up.
- Don’t use the spatula to press down as it pushes all juices out and makes the burgers dry! This habit is very hard to break because of the flames. Who doesn’t want to smash that burger down just a wee bit….but DON’T do it!
- Flip burgers only once and use a DIGITAL MEAT THERMOMETER if you can to ensure your burger is well done! 165 degrees folks and nothing less! I always check with a thermometer and my wife wouldn’t have it any other way.
- Allow the burgers to rest just a bit after they come off the grill.
Now it’s time for toppings. I am almost always a true burger purist so I keep mine CLASSIC and SIMPLE:
- Soft Sesame Seed Bun
- Real ALL American Cheese
- Crisp cold Lettuce
- Creamy Mayo
- Vine ripened Sliced Tomato
- Crisp dill pickle spear for the side
- 1.5 LB 80/20 GROUND CHUCK
- SALT and PEPPER (SEASON before grilling)
- 4 Fresh Hamburger Buns
- Divide and form ground chuck into 4 six ounce patties
- Use your thumb to create a small "dimple" in the top center of each patty.
- Season with Salt and Pepper
- Grill burgers over direct heat about 6 to 7 minutes on each side and move to indirect heat until burger reaches an internal temperature of 165 degrees
- Add your favorite toppings