Kick Ass Grilled Burger Recipes

ALL-AMERICAN GRILLED BURGER

Steps:

• Preheat grill to medium-high (about 450°F). Combine first 5 ingredients in a small bowl.
• Gently shape ground sirloin into 4 (4-inch-wide) patties. Sprinkle evenly with salt and pepper. Coat grill grate with cooking spray. Place patties on grate; grill 4 minutes on each side or to desired degree of doneness.
• Place 1 lettuce leaf on bottom half of each bun. Top each with about 2 1/2 tablespoons sauce, 1 patty, 1 tomato slice, and 1 onion ring. Cover with top halves of buns.

KICK-ASS GRILLED BURGER RECIPE

Steps:

• Preheat the BBQ with the lid closed to 500 ºF.
• In a large bowl, break apart and spread out the ground beef from the packaging.
• Add the garlic, pepper, salt, paprika, chili powder, and olive oil.
• At first, loosely toss the ingredients with your hands to distribute the ingredients through-out the ground beef.
• Divide the mixture into 5 equal parts (or more if you prefer smaller patties).
• Form one of the portions into a ball, and then start flattening it with your hands until you have a decent looking patty. I always form my burgers by hand, and they don't have to look perfect. A rustic looking patty has more character in my opinion.
• Repeat the last step until all your burger patties are formed.
• Let the burgers sit at room temperature for about 10 minutes.
• While the burgers are resting, open the BBQ lid and grease the grates. I like to use a scrunched up ball of paper towels in tongs, dipped in grape seed oil (or vegetable oil). This will prevent the burgers from sticking to the grill.
• Place the burgers on the hot grill, and press the centre of each one gently with your thumb, to create just a little dip. This will prevent the burgers from puffing up in the middle.
• Let the burgers cook for about 2 1/2 minutes.
• Use a spatula to rotate (on the same side) the burgers 90 degrees. This will create those beautiful criss-cross grill marks.
• After 2 1/2 more minutes, flip the burgers onto the other side.
• Cook for another 2 1/2 minutes, and rotate 90 degrees again.
• Cook for another 2 1/2 minutes and place them on the buns.
• Durning the last step, you can toast the buns and melt the cheese on the burger during the last minute of cooking.
• Add those awesome toppings and enjoy!

PERFECT GRILLED BURGERS

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

THIN BUT JUICY CHARGRILLED BURGERS

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
• Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
• Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
• Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
• These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
• Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
• Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
• Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.

GRILLED BURGERS

Steps:

• In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.

GRILLED HAMBURGERS

Steps:

• Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
• Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.