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does anyone know good tips for grilling hamburges on charcoal grill?
By Tom | December 30, 2008
Topics: Grilling Tips |
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« What are your best tips on grilling the perfect steaks? | Home | Tips for grilling pre-packaged kabobs »
By Tom | December 30, 2008
Topics: Grilling Tips |
January 1st, 2009 at 8:44 pm
poke a hole in the center of the burger ………
make sure the grill is clean and wipe some oil on the grill to keep the meat from sticking.
don’t keep messing with the burger, put it on nd let it set ……
depending on the heat cook 7 min on each side……
don’t keep squeezing the juice out either …………
let it set for 5 min after cooking……it is actually still cooking when u take it off
January 2nd, 2009 at 11:28 am
Make the burger patties big, because they’ll shrink down on the fire, and push a dimple into the middle of them… making them thinner in the middle than around the perimeter. Otherwise… they shrink into a thick hockey puck.
Charcoal grills burn hotter and more inconsistently than gas grills, so keep an eye on things, peek often and keep a spray bottle of water handy to quell any flare-ups!
I like dry spices (ranch dressing mix, onion soup mix, meatloaf seasoning, cajun rubs, etc.) mixed into the burgers, along with seasoned bread crumbs and and an egg. I generally use lean beef and chicken mixed together and make a bunch, then after forming the patties, seperate with wax paper and stick a couple into seperate ziplock for freezing.
Mmm, what times is dinner tonight!!!
January 3rd, 2009 at 5:09 am
Robert E’s answer is good. But don’t forget to put the lid on and then flipover. This will get the burger to cook thru better. and if you can, put the roll above on another plateau to warm through. Delish!!!
January 3rd, 2009 at 10:22 pm
- set up “hot spot” on the grill (one side should have more coals that another side). this is important as people have different tastes of doneness for their burgers. The “cooler (less hot) side can continue to cook the burgers - for those ‘well done’ folks, without completely drying out the meat.
- use dry seasonings - garlic, onion, cumin in powder form, but you can use almost any dry, please without too much salt, seasonings (barbecue sauces and the like burn quickly because of their sugar content and should be brushed on within the last stage of cooking (5 or 10 mintues before you plan to remove the meat from the grill)
- DON’T constantly turn the meat over (DRYYYYINNNG OUT)
the best way to know when to turn over the meat is when you see the color changing at least half way along the side of the meat.
- after turning: rare cook until the the burger just turns color on the other side (use a spatula to lift it up to peek)
medium rare: add another minute
medium welll: add another 3-5 minutes (you may want to poke a teeny tiny little hole in the middle just to see that all of the pink is JUST gone.)
well done: move the burger to the ‘not hot” side for approx another 3-5 minutes (poke (see above) & check that the burger has no red/pink place)
- Last but not least - a tip from Bobby Flay (that is true) DO NOT use a fork! When you pierce the meat - you are releasing the juiciness from it and it will dry out
You will have to adjust the timings depending on the hotness of your grill - every grill experience is slightly different
I forgot one thing…make sure you brush your meats with olive oil before placing on the grill. Keeps it from sticking
January 5th, 2009 at 2:26 pm
I use a charcoal chimney to start the charcoal, I dump the charcoal right in the center and place the burgers around the outside of the circle so they don’t burn on the outside and stay raw in the middle. It’s called indirect cooking. You can make the patties plain or add cheese between two thinner patties, add some grilling season or a packet of soup mix like onion, that makes for a tasty burger.
January 5th, 2009 at 6:16 pm
Only turn the burger once.
Put a little ice in the hamburger meat, it will keep it juicy.
January 7th, 2009 at 2:22 am
Heres a tip. When you use charcoal, try not putting a large amount of coals in your grill. You don’t have to pile it up and then light it with starter fluid. In my opinion, you should use oil instead of lighter fluid. You can make your coals burn longer without that lighter fluid taste. If you put the coal in a kind of arranged order, it will burn more evenly. For example, line the bottom rack with coals to form a circle around the edges and a X in the middle all the way across. Your coals should look like the x-men sign. Pour cooking oil in your grill all over the bottom. Light with a paper towel or piece of paper. Then you can pour a little oil in while grilling to keep the heat going longer and consistent. Sounds a little weird but definitely works.