Tips for grilling hamburgers. Post your ideas.
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While grilling hamburgers, poke a hole through the middle before putting on the grill. The hole will close during cooking and you won't have to worry about the middle being cooked.
By KELLY PATRONSKI
I use either ground chuck or ground sirloin and cook on a charcoal grill.
When making the patties, I put a chunk of butter in the center and they turn out so juicy!
Jennifer
Northern Virginia
When grilling out this summer, try bacon bits in with the hamburger meat, gives it a great flavor.
By Belinda Nelson
When I make my burgers I put in the middle of 2 skinny hamburgs my favorite cheese and cooked bacon bits (the real stuff). So delicious
For the best hamburgers, always buy the cheapest regular ground beef to make juicy burgers. (Someone mentioned putting butter inside for juiciness. No need when you buy the cheapest hamburger). Also, 2 big mistakes and many people do that makes me cringe when I see them cook burgers is that "Squeeze" them with the back of a turner. There goes all the juiciness that the burger has, right out of the burger. Refrain from "Mashing" your burgers. Makes for a dry burger. I get 4 burgers out of a pound of regular hamburger meat, so they don't shrink that badly. Also, another tip is, don't turn your burger but one time. Cook on the first side till the juices start coming up on the top side, then flip them only when they are browned properly on the first side. Salt and pepper the top side after you flip the burger that has browned on the first side. Then add cheese if you so desire after you have added your salt and pepper. You will have moist and juicy burgers this way. This will work on the grill cooked on high at first, then turned down to medium on a gas grill, and also in a skillet cooked on medium.
Hope you will try these tips. You will have great burgers.
Linda
How do you minimize flare ups from the hamburger meat, and do you cook it with indirect or direct heat? I know you can use a spray bottle or cup of water but it's a constant thing and if you keep opening the grill you lose alot of the smoke flavor, what do I do?
I've been using my charcoal grill this winter. My hamburgers are done, but still are bright pink in the middle. The juices are running clear. Does anyone know why and what should I do?
nehbanik74 @yahoo.com
Ok, I don't cook so a friend wants me to start trying and since I have one of those lean, fat reducing Foreman grills she's having me try cooking burgers. I've only used frozen patties from the store on the grill. She had me add a packet of Ranch dressing mix with the meat. So I squished it all together made the patties, put them on the grill for 8 minutes, about, and they were pretty dry. I read some of these tips and maybe using the grill took all the juice away. She doesn't want me to use a pan, but what else can I do? I read on a site to put a tea or tablespoon of mayo in with the meat. Maybe that? Or maybe I should've use her suggestion of Worcestershire sauce instead. I like Ranch dressing though. Help.
Trish
R. C., CA
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Combine ground beef, Italian seasoning, garlic powder, onion powder and salt in bowl; mix well. Shape into eight 1/ 4 inch patties. Place cheese in center of 4 patties, and top with remaining patties, sealing edge. Grill over medium-hot coals until done to taste, turning once.
By Robin from Washington, IA
