Burgers on the grill

[Lobo1]

I am wanting to get some new ideas on cooking a GOOOOD hamburger on the grill. Charcoal ? If so what brand. Dry or instant lighting. Propane? Seasonings? Heat range ? Thickness of patty? Ground beef, ground chuck or ground round ? How do you do it? Forgive me if this is a repeat subject.

 

[DMGun]

I use Ground chuck. 1/4 pound per burgers. press out with saran wrap and a plate. Create a hole in the center to aid in getting the center done (like a bagel).

Charcoal gril - Kingsford charcoal - get a chimney starter to aid in getting the coals going. Dump it out and wait for all coals to be grey before you put the food on.

 

[sparked1]

75/25 chuck will give you nice and juicy burgers. Dice up some onions and mix them with the ground beef before forming the patties. Gives them a great flavor. Thickness depends on preference, but you want to cook them on high heat, so the thicker they are, the less the middle will cook. If you like a medium to medium rare center, make them as thick as you'd like. As for seasoning, experiment. Try some salt, pepper, and paprika only. Then try some type of seasoning blend and see which you prefer. I get the best results from making sure my kettle grill is nice and hot, put the burgers on and cover them. I flip once and that's about it and I like them medium-well. The 75/25 is high fat content so they won't dry out easily cooking them to medium-well. I use only natural hardwood charcoal. Haven't used regular charcoal or gas for years. It's worth the small hassle. Make sure you get some charcoal chimneys to make starting the grill simple. They're well worth it.

 

[Quixote]

I find that grating the onions on a box grater (like you'd use for cheese) works even better than dicing, when it comes to adding them to burgers.

 

[Junior_357]

I always season mine like I would steaks. Usually Montreal steak seasoning. Onions in the meat mix, along with an egg and some bread crumbs to make everything stick together.

Making me hungry just typing this...

 

[TattooedGunner]

I usually use chuck, mix in an egg to hold together, Worcester sauce and a steak seasoning blend for seasoning. Also, if you like A1, it is good mixed into the meat before you cook it.

The biggest thing is don't overcook them. It's always a chore when I cook them because I have several family members that will not eat if they have any pink at all.

I use kingsford charcoal. Never match light or use starting fluid. Chimney starters make it easy. Sales ads from Kroger are great for using in chimney starters, I grab a big stack of them whenever I get low.

 

[GreenPanther]

Can't go wrong with a beer can burger if you have never tried them.

 

[GreenPanther]

Basically you start with about a 1/2 lb of burger rolled into a ball. Then take a beer can and use it to make an opening in the middle. Wrap it in bacon to hold it together, then add pretty much any combination of ingredients to the center like onion, mushroom, peppers, corned beef, whatever
Just cook the onions or whatever center ingredients first in a pan before adding them to the center.
.....Then top it with some cheese.

Get your grill going nice and hot with some lump charcoal up to about 300*-350* on one side of the grill. Then place your burgers on the opposite side of the grill so it cooks with indirect heat. It should take about 45 min for them to be done.

 

[Bryan2525]

Going to have to try those.

+1 using natural charcoal with no chemical starting fluids.

 

[GreenPanther]

Going to have to try those.

+1 using natural charcoal with no chemical starting fluids.

I always use one of these to start it with zero fluids. Just light some paper underneath and it takes right off.