🪔 How To Cook Burgers On A Grill

Preheat the Grill: Once cleaned, preheat your Pit Boss Pellet Grill. Turn on the grill and set the temperature to high. Allow it to heat for about 10-15 minutes until it reaches a temperature of roughly 450-500 degrees Fahrenheit. This high temperature will help sear the burgers, locking in their juices and flavors. Season both sides and the perimeter of the burgers with kosher salt and freshly cracked black pepper. Open grill, and place a cast iron skillet directly on the grates, over the fire. Close grill and preheat skillet for 2 minutes. Add butter, swirl in skillet (be careful with the handle!) and place patties into the skillet. Dimpling the Patty. After shaping the patty. Use your finger to make a ¼ to ½ inch deep belly button in the middle on one side of the patty. This prevents the burger from puffing up on the grill, resulting in a burger ball instead of a burger patty. ( Gordon Ramsay isn’t always perfect. A: To make a Smash Burger, you’ll need to start by shaping a ball of ground beef into a patty. Then, heat up a griddle or skillet until it’s very hot. Place the patty onto the hot surface and immediately use a spatula to smash it down. Cook for about 1-2 minutes per side until the edges are crispy and the center is cooked to your liking. For the best results, preheat your grill to medium-high heat (around 375°F). Then, reduce the temperature to 350°F and place the burgers on the grates directly above the heat source. Most burgers should take about 10 minutes or so to cook through, turning once halfway through. However, the exact time will depend on the size and thickness of Place the burgers on the grill grate and cook, waiting for at least 4 minutes before flipping. Cook until both sides are browned and the burger is cooked to the desired doneness, about 10 minutes Burger Preparation. Take whatever size fistful of ground beef you decide to use and add a few shakes of GMG Beef Rub. Mix it into the meat and knead for a minute or so. Then form the meat into a patty. Make a slight depression in the middle with your thumb. Pour a small amount of water into the depression. Grill at 450-500°F (232-260°C). Crumble 2 lbs (32 ounces) of ground beef into a large bowl and sprinkle in about 1/2 tsp salt and 1/4 tsp black pepper. Use your hands to mix the ground beef and take care not to overwork the meat. Gently toss the ground meat until the seasonings are just combined. Handle the meat as little as possible. Cook the burgers to a minimum of 160°F (71°C) as per USDA guidelines. There are no hard and fast rules for flipping, although some may disagree. You can leave the burgers to cook fully on one side before flipping or flip as many times as you feel necessary. Just remember to wait until the burger releases easily from the cooking grids to flip. The Meat Mix: The best hamburger meat for grilling is 85% lean (15% fat) ground beef. This ratio is better than leaner beef mixes because most of the fat drips away during grilling but leaves moisture and flavor behind. If you use extra-lean beef, you'll end up with drier burgers. Buy Good Beef: Make sure your meat is fresh. 450 ˚F / 232 ˚C. 2. Divide the ground beef into 4 4-ounce portions and lightly roll into balls. Season with Traeger Beef Rub or salt and pepper. Ingredients. 1 Pound 80/20 ground beef. Traeger Beef Rub or kosher salt and freshly ground black pepper, to taste. 3. Grease the griddle with melted butter. Heat grill to around 375° F. Take one pound of ground chuck and equally divide it into 4 parts. Loosely form the quarter pound (4-ounce) sized patties by hand. Don't overwork the meat when forming the patties to prevent dry and tough hamburgers. Season both sides of the hamburger patties with salt and pepper. .

how to cook burgers on a grill