How To Grill Really Juicy Burgers Every Single Time (2024)

FAQs

How To Grill Really Juicy Burgers Every Single Time? ›

Try using some 80/20 or 85/10 ground beef. I thoroughly mash together the meat after adding the sauce and seasonings and then create the patty by flattening and then throwing the patty from hand to hand with some force. The result is a nice juicy tightly packed burger.

Try using some 80/20 or 85/10 ground beef. I thoroughly mash together the meat after adding the sauce and seasonings and then create the patty by flattening and then throwing the patty from hand to hand with some force. The result is a nice juicy tightly packed burger.

Using meat that's too lean results in burgers that are lacking in both flavor and texture, and easily end up dry and crumbly. → Follow this tip: A good-tasting, juicy burger needs to be made using ground beef with a high fat content. The fat is important for adding flavor and holding the patty together.

The fridge time will help the burger cook more evenly and trap the juices inside. Before cooking, you should preheat the grill. While that's happening, brush the burgers with a high-heat oil. Oils like grapeseed oil or vegetable oil can withstand higher temperatures before burning than butter or olive oil.

You should grill with the lid open when you're cooking quickly at high temperatures. This applies to your typical grill fare - beef burgers, brats, frankfurters, chicken legs, or vegetarian alternatives like halloumi, grilled asparagus, or vegetable kebabs.

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference. Seasonings – I keep it simple with sea salt, black pepper, and a little garlic powder.

Make sure you have enough fat in your burger blend

The high heat cooking needs fat to melt into your burger or you will end up with dry, rubbery, bland burgers every time. Your basic ratio should always include 20% fat.

Do you mix egg with ground beef for burgers? ›

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

You can think of the butter as a bit of an insurance policy; while the temperature you cook your burgers to is still super important, the added butter will keep your burgers moist, even if you slightly overcook them. So grab a stick of butter and an instant read thermometer: It's grilling season!

You might grill to keep from cleaning the kitchen, but cooking fatty burger patties on the grill can also create a bit of a mess. Sure, it's nothing a grill brush (or aluminum foil) can't handle. But using a cast-iron skillet on the grill will reduce the mess even further.

To avoid flare-ups, balance the heat of your grill with the fat content of the burger. “You're going to be in trouble if you have a high-fat burger on a very hot grill,” says Lang. “You're going to get too much crust before the burger even cooks. If you want really high heat, you can go with a leaner burger.”

Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done. 2. Don't Press Burgers While Cooking: This is a common mistake in grilling burgers. The juice that seeps out holds most of the flavor and moisture — let your burgers hold on to it!

Even if you were to cook a burger on a surface more conducive to browning (like a cast iron), pushing it down with a spatula does more harm than good. Pressing the patties pushes out all of the natural juices collecting in the center of the burger. And no amount of secret sauce is enough to recoup the lost moisture.