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Grilled Burgers

Okra

Okra

Active Member
I bought a new Weber gas grill. My first order of business was to be burgers. It's been a few years since I owned a grill so I began researching techniques, seasoning, grill temps etc. Several chefs recommended grilling burgers in a cast iron pan on the grill. Some of the benefits are no flare ups, even heating, the meat is cooking in it's own juices so no drying out and less clean up. When you close the hood you still get that smoky flavor. I formed 1/3 lb patties and went to it. 3 burgers on a 12" pan. This was a total bust for me. I was using 80/20 beef and the fat produced so much liquid the burgers didn't brown, instead they steamed. I ended up putting the burgers on the hot grates to finish them off. I also made the burgers too fat and forgot to put a dimple in them to prevent swelling. Round two was much better. I flattened out the 1/3 lb burgers to a circumference much larger than the bun and they shrunk to the perfect bun size. The thinner burgers also cooked quicker reducing dry out time.

Next up are baby back ribs on a low heat using one side of the grills burners off and using indirect heat then finishing them off over flame to get a nice crusty finish.
 
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i have a cheap charbroil grill ( probably won't buy another). I preheat the grill on high, flatten 1/3 lb burgers as much as i can, salt and pepper right before putting them directly on the grate. close cover, about 4 minutes per side, add cheese when almost done. no problems so far.
 
With this Covid situation, all I can seem to find is the pre-pack “chub pack” hamburger, which in my experience has been awful. I was spoiled by have a great butcher shop just a few blocks from my house, that had the best hamburger I had ever had. The owner retired and it went out of business!

I always grill mine on the upper rack on low heat (gas grill). MAN, I miss having an awesome burger, you made me hungry!
 
I upped my game last summer and added the Weber Performer Deluxe charcoal grill to my briquette-burning arsenal. (I keep my old 21½" Weber kettle on hand for special duties, and have the 18" Smoky Mountain "bullet" smoker.)

I always do burgers over the flame--it gives the meat good caramelization. For a quarter pounder, two minutes per side is all they need. If I'm doing thicker patties (such as, when making a ground sirloin patty that won't be going on a bun), I gauge timing by thickness. I always grill burgers while they are still cold (pressed and put right on the grill, in other words), whereas solid meats I leave out on the counter at room temperature for an hour, which makes them cook evenly.
 
I have one of those Brinkman water smokers...you can't beat real wood charcoal. I use it for turkeys or pork butts. For burgers i use the gas grill, not as good..but it's an easier way to get food on the table.

One thing i've learned about grills, and smokers, and even deep fryers is ( In the words of Keb' Mo') " Everyone likes a party, but no one want's to clean ".

I buy all my ground beef from local farms. We're lucky to have several near us. I currently buy from 3 different sources. Price can be $5 or $6 per pound, but you can clearly taste the difference.
 
I have both; propane and charcoal.

I got these burgers done using propane; gorgeous char, blush of pink on the juicy inside
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Know your rig and you can get great results; either way.
 
For the charcoal users among us, the big box home improvement stores should be having their Memorial Day sales on the two-packs of Kingsford soon. I usually buy the limit and stock up, getting 10-12 two-packs and stashing them in the garage. I just hope the hoarders aren't salivating in the wings to take it all away from us. Depending on what I'm smoking, I can use half to 3/4 of a bag in one load. At least when I'm done, I still have enough leftover briquettes to use in the BBQ. They do a similar sale on Labor Day, if I'm not mistaken. I failed to top up my supplies last year and I'm down to my last two-pack.
 
Personally, I never use briquettes as I can taste the binders. I only use lump. In fact, when I have time, I make my own charcoal.
 
Wildcat said:
For the charcoal users among us, the big box home improvement stores should be having their Memorial Day sales on the two-packs of Kingsford soon. I usually buy the limit and stock up, getting 10-12 two-packs and stashing them in the garage. I just hope the hoarders aren't salivating in the wings to take it all away from us. Depending on what I'm smoking, I can use half to 3/4 of a bag in one load. At least when I'm done, I still have enough leftover briquettes to use in the BBQ. They do a similar sale on Labor Day, if I'm not mistaken. I failed to top up my supplies last year and I'm down to my last two-pack.
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Been running low and was eyeing the local HD for when Kingsford goes on sale.

I'd be willing to put on a mask and brave the run to restock! :thumbsup:
 
Erik Tracy said:
Been running low and was eyeing the local HD for when Kingsford goes on sale.

I'd be willing to put on a mask and brave the run to restock! :thumbsup:
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Same here! I'll be checking both HD and Lowe's since both are close by. Sometimes they put a purchase limit in place--one year, Lowe's was limiting purchases to two 2-packs. That's OK--I just make a few trips into the store, use a different cashier each time...done!

I need to get another bag of applewood chunks while I'm at it...
 
I buy Royal Oak lump charcoal....Mmmmmm.
I had a bag of Cowboy brand one time. It was awful, all made from oak flooring...little pieces with tounge and groove. It was oak..but still?!?!

When they put a purchase limit on things I make my wife check out as well.
 
Wildcat said:
Same here! I'll be checking both HD and Lowe's since both are close by. Sometimes they put a purchase limit in place--one year, Lowe's was limiting purchases to two 2-packs. That's OK--I just make a few trips into the store, use a different cashier each time...done!

I need to get another bag of applewood chunks while I'm at it...
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I ran out of hickory on my last pork butt. And I'm just about out of pecan, too.

Last time I went there was a 2-limit on the Kingsford sale - but that usually gets me to Labor Day.

I'm getting 'fired up' for Memorial Day! :thumbsup:
 
I'm a Weber Kettle user and while I know there is better, I stick with Kingsford and stock up during the Memorial and Labor Day sales on the twin packs.

I buy my meat from a local processor of local beef from farmers and ranchers. They have been open and doing business since the 30's. Great quality meat and cheaper than any local grocery stores.

I am going to try this soon using sautéed onions, mushrooms and smoked cheddar.

 
Good tip on the burgers is to put a big fat dimple in the middle of the patty. That way they don’t shrink into a ball.
I like to mix in diced onion , sometimes mix in chopped bacon too.
We usually make ours 1/3 pound each.
Hamburger has been rationed to 5lbs per. But supply appears to be holding up.

Weber kettle here.
 
We have several of author Jamie Purviance's Weber cookbooks here--this one was a recent gift:

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There are many variations on burgers in this book that look very tempting--my better half is bugging me to make the shrimp burger recipe. And the onion rings. :D

Even though my grill has a propane charcoal starter, I've been a lifelong charcoal user.
 
Wildcat said:
For the charcoal users among us, the big box home improvement stores should be having their Memorial Day sales on the two-packs of Kingsford soon. I usually buy the limit and stock up, getting 10-12 two-packs and stashing them in the garage. I just hope the hoarders aren't salivating in the wings to take it all away from us. Depending on what I'm smoking, I can use half to 3/4 of a bag in one load. At least when I'm done, I still have enough leftover briquettes to use in the BBQ. They do a similar sale on Labor Day, if I'm not mistaken. I failed to top up my supplies last year and I'm down to my last two-pack.
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Have you been seeing any sales yet?

All I'm seeing at Home Depot is the twin-pak for $20. That's not the usual 'sale' price I've seen in the past at $10 for the x2 18lb pak (total 36lb).
 
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