I've grilled many burgers in my day, many of which were decent but none of which were restaurant-quality — that is, until I learned this technique from America's Test Kitchen. It's by far the most foolproof way to grill a burger with a charred exterior and juicy pink interior. The most important factor? Don't buy preground meat. Another little-known tip is to freeze the patties to prevent them from falling apart on the grill. Finally, let the burgers rest for a full five minutes to lock in their juices. Try this method for your next cookout, and prepare for everyone to ask for the secret!
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Don't buy preground meat! Sure, it's convenient, but if you have a food processor, you can grind the meat yourself. Buy 1/3 pound of meat per burger, preferably sirloin steak tips as they contain less connective tissue and fat than chuck. This recipe calls for 1 1/2 pounds of meat, forming four burgers. Cut it into 1/2-inch cubes and lay flat on a rimmed sheet tray. ATK recommends freezing tablespoons of unsalted butter too. You'll need 4 tablespoons per 1 1/2 pounds of meat. Freeze this for 35 minutes.
If you're wondering why butter? It turns out Chef Gordon Ramsay swears it's the secret ingredient that makes the best-tasting burger. The butter, though completely optional, creates more flavor and keeps the meat ultrajuicy.
Because the meat is partially frozen, it won't turn gummy when processed. Instead, it will break up into perfect rice-size pieces of meat in a few pulses. You'll be amazed that the sides of your food processor are completely clean.
To ensure that the meat is ground properly, divide it up and pulse it in batches. Lay all the ground meat on the sheet tray and be sure to pick out any unground pieces or tough, gristly bits. Season 1 1/2 pounds of beef with 3/4 teaspoon salt and 1 teaspoon pepper. Gently redistribute the seasoning with a fork.
That said, some chefs, like Tyler Florence, avoid using pepper when cooking beef as it tends to burn over high heat and develop a bitter flavor. Alton Brown recommends skipping the pepper, too.
Divide the ground beef and form patties that are just over 1/3 pound. Be sure the patties are slightly larger than the burger buns as the meat will shrink as it cooks. Do as Bobby Flay does and indent the centers so they don't swell and plump up like a football when cooked.
Once the burgers are formed, freeze them again for 30-45 minutes. Doing this will prevent them from falling apart on the grill, plus it slows the cooking process down so the burgers have time to achieve that coveted char.
For burgers, you want high heat. Prior to cooking, grease the grill grates. I like to use a little melted ghee on a paper towel, but any high-heat oil will do.
If you're using a gas grill, turn on high, cover, heat for 15 minutes prior to cooking, and remain on high when cooking.
For a charcoal grill, light about four quarts of charcoal, let it burn until the exterior becomes ashy, then close the lid, open the lid vent entirely, and heat for five minutes before throwing on the burgers.
Just before cooking, liberally salt the exterior of the burgers. Throw the burgers on the grill using a spatula. If using a charcoal grill, place them directly over the coals.
Many of us tend to be fidgety when cooking and grilling, but the truth is, less is more! Don't touch the burgers once they hit the grill. If you like a medium-raw/medium burger, cook them for three to four minutes before flipping. If you want a more well-done burger, opt for five to seven minutes per side.
Once you've cooked the burgers on one side, flip, season with salt, and cook until meat is browned and a thermometer registers 125 degrees (for medium-rare) or 130 degrees (for medium).
In the last minute of cooking, place the buns down on the grill in a spot with indirect heat. I like to slather them with melted ghee, but butter works too. This is also the time to add slices of cheese, if you so desire.
OK, ready to do less again? If you can, transfer the burgers to a platter and allow them to rest a full five minutes before dressing them. This helps the juices redistribute into the meat fibers so when you take a bite the moisture don't seep into the buns (nothing's worse than a soggy bun!) or onto your plate, resulting in dry meat.
Pickles, tomato, lettuce, onion, ketchup, mustard, and mayo are the standard fare for a burger. If you want to take things up a notch, consider making a special sauce, like Shake Shack's sauce.
