A burger can be dry and flavorless even when grilled, so take the time to prepare it correctly. This means choosing quality meat and shaping it carefully to prevent overworking it.
Grill experts recommend high heat and only one flip for a well done burger (internal temperature reaches 160 degrees). A good instant read thermometer will help.
Prep the Meat
It takes very little time to make your own high-quality burgers at home. The key is to work fast and not overhandle the meat. Put your ground beef in a large mixing bowl and use your hands to gently combine the ingredients and form the patties. Don’t over-mix or you’ll end up with a dense, dry patty. Also, don’t salt the patties too soon — doing so changes the structure of the meat and draws out moisture, making it tougher.
Once you’ve formed your burgers, set them on a baking sheet or plate and cover with plastic wrap. This will prevent them from drying out while you prepare the rest of your meal. If you’re planning on cooking the burgers in a skillet, preheat the pan over medium heat and add a generous coating of high-heat oil (not butter).
When it comes time to grill your burgers, remove the burgers from the refrigerator and place them on the hot pan or grill. Before you cook them, brush one side with a thin coating of oil and season with salt and pepper.
When cooking your burgers in a skillet, cook them without moving the patties for 3 to 5 minutes per side, depending on how well done you like them. For best results, cook them to a safe internal temperature of 160°F on an instant-read thermometer.
Form the Patties
You can cook hamburgers on a traditional outdoor grill, a portable charcoal grill outside, or in your oven using a skillet or grill pan. Grilling outdoors adds a nice smoky flavor, but if you’re cooking indoors, it’s not essential. You can get the same result in your kitchen by simply preheating a skillet or grill and then adding your burgers over direct heat to brown and crisp them.
A clean grate is another essential ingredient for perfect hamburgers. After removing your cooking grate from the grill, rinse it off with cool water and then use a wire brush to scrape away any food residue that remains. This will help prevent the patties from sticking to the grate as they’re being cooked.
When forming the patties, work quickly and with gentle pressure to avoid overworking the meat. The more you handle and manipulate the meat, the tougher it will become. Ideally, the patty will hold together as you form it, but if it’s too dry or crumbly, add more ground beef.
As you make each patty, press a small dimple into the center. This will prevent the patty from puffing up in the middle when it cooks. The patties should also be slightly larger than the buns they’ll be served on because they will shrink a bit during the cooking process.
Cooking on the Grill
For a juicy and tender burger, the meat should be cooked to medium well. Anything less and the center is raw while anything more and you risk overcooking the outside leaving a tough crust. Use a meat thermometer to ensure that the burger is done to your liking.
Before adding the patty to the grill make sure it is a little bigger than your buns, this will prevent it from shrinking too much on the grill. Also, make a small indentation in the center of each patty, this helps it keep its shape while cooking. This is especially important if you are using a gas grill because it will help prevent the patties from puffing up and burning on the outside.
If you are using a charcoal grill preheat it to medium heat and lightly oil the cooking grate, close the lid while it is heating. When the grate is hot add the burgers and cook, uncovered, for about 4 minutes on each side, or until they are cooked through. If you are making cheeseburgers add the sliced cheese on top of each patty during the last minute of grilling and cover the grill to allow the cheese to melt.
When flipping a burger be gentle and resist the urge to press down on it with your spatula. If you do this the patty will lose its juicy exterior crust and the interior will become dry. After each flip don’t forget to let the burger rest, this will allow the internal juices to redistribute.
Finishing the Burgers
Whether you’re using fresh ground beef, a seasoned rub or even an entire frozen patty mix, you can still turn out delicious burgers with the right preparation. According to Food Network, the key is to handle the meat as little as possible. Too much handling breaks down the muscle fibers and collagen in the meat, which leads to dry and tough patties.
To help with this, be sure to wet your hands before you touch the beef and use a light hand when forming the patties. This also helps to prevent over-packing the meat, which will lead to dense and hard burgers.
Another crucial point is to never press on the burgers with a spatula while they’re cooking. This can squeeze out the flavorful juices that make for juicy, tender burgers. And finally, try to size your burgers slightly larger than the bun no matter what thickness you’re shooting for. This will ensure a perfect burger-to-bun ratio.
It’s also a good idea to build your grill into two temperature zones so you can get that beautiful crust on the outside while getting the interior up to your desired level of doneness over moderate indirect heat. After searing the burgers, flip once and let them cook indirectly until they reach your desired internal temperature. When they’re done, take the burgers off the grill and let them rest for a few minutes so their juices can redistribute within the meat for the most juiciest burgers ever.
