How Do You Grill Your Burgers?

[Smokin Gator]

Ground chuck, lightly formed, thumbprint in middle, heavily seasoned with blackening seasoning, cook 4 minutes, flip, top with a handful of blue cheese... masterpiece!!!

[jmsremax]

Montreal steak seasoning rub and once it's done top with A1 and you're favorite cheese...I typically go for pepperjack.


Sometimes I like to mix it up and smoke the burgers too. In that case I leave them plain and cook with Jack Daniels pellets.

[Blindjimme]

Originally Posted by Smokin Gator

Ground chuck, lightly formed, thumbprint in middle, heavily seasoned with blackening seasoning, cook 4 minutes, flip, top with a handful of blue cheese... masterpiece!!!

That's it right there. Nothing to add

[BigCat]

Form paties out of ground chuck with indents in the middle so they don't ball up, sprinkle with black pepper and garlic powder (not salt - it pulls moisture out of the meat), grill until just about medium rare, add the cheddar cheese and throw the buns on the grill, finish to medium rare, top with lettuce, tomato, onion, sauteed mushrooms, ketchup and mayo. MMMM.

[Kreth]

Originally Posted by Smokin Gator

thumbprint in middle

Forgot to mention this in my OP, helps keep the burgers flat as they shrink on the grill.
Anyone grind their own? I've done it a few times, especially if there's a really good sale on something like Black Angus. Nothng like taking meat right out of the grinder and slapping a few patties on the grll.
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[Smokin Gator]

Originally Posted by Kreth

Anyone grind their own? I've done it a few times, especially if there's a really good sale on something like Black Angus. Nothng like taking meat right out of the grinder and slapping a few patties on the grll.
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I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

My partner on the BBQ team told me about and I kept blowing him off. Finally he brought me a bag of it and I was sold. I don't do it all of the time 'cause laziness sets in, but when you can get Angus brisket at Sam's for about $1.80 a pound it makes a lot of sense.

[Kreth]

Originally Posted by Smokin Gator

I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

I'll have to give this a try. Thanks for the tip, Brent!
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[Smokin Gator]

Originally Posted by Kreth

I'll have to give this a try. Thanks for the tip, Brent!
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Just cut out the hard yellow fat between the flat and the point. That crap is nasty!!

[fissure]

Buffalo or venison burgers for me. Haven't cooked a real burger in years. Cook them sraight up, once and a while with a little Montreal steak seasoning. Super hot sear, 1 min each side, then indirect for another 6-8 min flipping once. No fat content at all so you can't overcook them.

[T.G]

Originally Posted by Smokin Gator

I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

Hellz yeah! Brisket makes THE best burgers!

Some people do find them to be too rich though.


For plain old burgers, Weber Gourmet Burger Rub does a great job of seasoning. I was skeptical when someone told me about how good the stuff was, but he was right. You can take just plain old nothing special USDA Select (3rd grade) 80% ground beef which normally is pretty bland and dump some of the Weber Gourmet Burger Rub on it, or even better, mix a little bit in when you're packing the patties, and even over gas, the burgers come out highly flavorful.

[wayner123]

No real science or gourmet for me. I use ground chuck, salt , pepper and usually Lawry's or Adobo seasoning. Patty them up and on the gas grill at around 350-400 for 4-6 minutes.

Always remembering the phrase "if you're lookin' you ain't cookin' "

[OLS]

Originally Posted by Kreth

Anyone grind their own? I've done it a few times, especially if there's a really good sale on something like Black Angus. size]

I was really ready to do it, excited would be the accurate term. My mother asked me if I
wanted her old meat grinder, and I said HELL YEAH.
Then she brings it to me, or rather I went to her and got it, but she pulls it out and it has
50 attachments BUT is missing the thing that secures the various output holes TO THE GRINDER.
So it is actually a 12 pound pile of useless crap. She is still looking for the ring.
My burgers are simple, take whatever the store throws into the RFQS bin and freeze it for a rainy day.
I take the meat and flatten it out somewhat to achieve a burger thick square. I then
liberally sprinkle that flat with rub, then salt to preference, then add a few tablespoons of
unflavored dry oatmeal as a delicious and nutritious binder. Works like a CHAMP and so much
better than bread. Mix completely but gently and form into large patties. I try to form them
to where there are no breaks in the edges, nice round edges, because this is where your juice
likes to get out. But it needs to be a careful blend of forming and getting it done, cause
overworking ground meat is a disaster. It gets way too hard and tough. I throughly brown
one side before turning, then do the other, but if the burgers do not get fully cooked on just one flip
I flip frequently once both sides are charred to ensure a proper done-ness. It would also be helpful
to impart the best wisdom I got in cooking school.
When turning burgers, ALWAYS use your spatula UPSIDE DOWN. You will see why when you DO IT.
And I mean when when peeling them off the grates. You can flip em all day with the spatula held normally.

[Kreth]

Originally Posted by OLS

..then add a few tablespoons of unflavored dry oatmeal as a delicious and nutritious binder. Works like a CHAMP and so much better than bread.

I'll have to give this a try.

When turning burgers, ALWAYS use your spatula UPSIDE DOWN. [/b] You will see why when you DO IT.
And I mean when when peeling them off the grates. You can flip em all day with the spatula held normally.

To help wth sticking? Whenever I've had problems with burgers sticking to the grill, it's because I got impatient and tried to flip them too soon. It's like frying fish: it will stick, then release once the outer layers cook through.
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[captain53]

I select a chuck roast a bit on the fatty side and get them to grind it right in front of my eyes. Make some loose patties then season up with some Louzianne Cajun Seasoning then cover one side with the sauce bb'q of choice and place that side up on hot grill. Give it a few minutes and flip it adding sauce bb'q to the new side up. After a few minutes put cheese of choice (and sometimes some grilled bacon and/or mushrooms) on top and melt. Enjoy!

Note: I have found that frozen meat does not work well at all for hamburger patties.

[OLS]

Originally Posted by captain53

Make some loose patties then season up with some Louzianne Cajun Seasoning....

HAH! Someone else figured it out! I like Tony Chachere's cause he is a friend, but Luzianne is THE BEST. SOMEHOW they got the blend PERFECT!
I don't know what makes their's different, but MAN they have got it down.

Originally Posted by captain53

Note: I have found that frozen meat does not work well at all for hamburger patties.

Point taken, and I think you are right for the most part. Also I think above here the OP said
that if you let the exterior cook through, the burger will not stick. Not sure if it is necessarily so,
but I KNOW they stick much worse if you don't let them crust over.