Perfect Burger Recipe for Summer BBQs
By The Headlines, June 10, 2023 | 12:19 PM
It is advised to have somewhat smaller, thicker patties when you intend to grill. A gratifying sweet spot is six ounces as opposed to the more popular 8 or 10. A good char without drying out may be achieved by using a ground beef blend that is fattier than typical, in the range of 70 to 80 percent.
This simple burger asks for traditional sides as well. Potato salad or macaroni salad. Now, wherever the summer takes you, get out there and barbecue.
Makes 4 burgers
- 1.5 pounds fresh ground beef, 70 to 80 percent lean
- Salt, to taste
- Half red onion, thinly sliced
- 4 slices cheddar cheese
- 4 sesame seed buns (preferably Big Marty’s)
- Mayonnaise, to taste
- Tomato ketchup, to taste
- Pickle relish, to taste
- 1 tomato, sliced a quarter inch thick
- Half-head iceberg lettuce, thinly sliced
- 1 cup crispy bread and butter pickle slices
Step 1: The first step is to light a charcoal grill and let the briquettes burn out. On a gas grill, heat with the burners at their highest setting.
Step 2: Using a scale, divide the meat into 4 parts, each 6 ounces. Put each part together by transferring the meat between your hands five to six times. Avoid working the flesh too much. The burgers should be formed into pucks that are slightly bigger than the circle of the buns since they will somewhat contract when grilling. Add salt freely to the dish. The patties should be stored in the refrigerator.
Step 3: Run cold water over the onions to remove some of the strong onion taste. Drain, then set apart. Make sure all the other components are ready for assembly by preparing them.
Step 4: When the grill is ready, get the cheese, burgers, and spatula ready. Burgers should be placed on the grill. On both sides, cook them for 3 minutes each. By shifting the meat, you can prevent flare-ups. Get the burgers to have a beautiful sear. The burgers are ready when they still have some bounce to them, are not dried out, and have an attractive, crunchy outside crust. When you touch the tip of your nose, they ought should spring back. After removing the burgers from the grill, let them cool for about 2 minutes on a rack set on a sheet tray.
Step 5: Top each burger with a piece of cheddar cheese while it is still warm to allow the cheese to partially melt.
Step 6: Grill the buns till golden. Spread your preferred condiments on the top and bottom of the buns after removing them from the grill. Reposition the patties on the grill, then close the lid for 30 seconds to allow the cheese to melt.
Step 7: Place the burgers on the buns and top with the lettuce, pickles, onions, and tomato. Serve right away.