Secret To Grilling Hamburgers

Although the hamburger is a distant cousin of Germany's Hamburg steak, the modern burger is distinctly American. Served as is or with a variety of toppings, hamburgers are quintessential backyard barbecue food. Learning how to properly prepare and cook the meat can make or break a hamburger, as even a mound of toppings cannot cover up a dense, overcooked burger.

Say No to Low Fat

Ground beef today comes in with varying degrees of fat depending on the cut and amount of fat trimmed from the meat before grinding. Fat is a requirement of a juicy hamburger, however. Celebrity chef and owner of Burger Bar Hubert Keller recommends using ground beef that is no leaner than 85 percent, or adding in other ingredients, such as mayonnaise or olive oil, to keep the burgers moist. For richer flavor, experiment with different types of ground beef. Use equal parts of ground sirloin, which is rich in flavor but very lean, and ground chuck, which has a higher fat content but less flavor.

Prepare the Patties Properly

Be careful not to overhandle the meat when forming hamburgers. Overworked ground beef can result in very dense, heavy patties that may not cook properly. Shape them with a gentle patting motion, making sure that the edges are as thick as the middle of the burger. Size the burgers slightly larger than the bun to allow for shrinkage during the cooking process, and go for patties that are 3/4 to 1 inch thick. Thin burgers tend to dry out as they overcook very quickly. Refrigerate the meat after forming the patties, using squares of waxed or parchment paper to ensure that they do not stick together.

Use High Heat

Always preheat the grill covered for 15 to 20 minutes before cooking the hamburgers. Cooking over high heat allows the patties to sear and form a slight crust on the outside, sealing the meat juices inside. Keep a spray bottle filled with water to put out any flareups before they burn the burgers. When cooking well-done burgers, simply move them to indirect heat away from the flame to come to the proper temperature if the burger starts to burn.

Leave Them Alone

After placing a hamburger on a preheated grill, allow it to cook for three to five minutes before flipping it and then leave it alone. Too much flipping can cause the burger to break apart and may prevent it from getting a nice sear on the outside. Grill master Bobby Flay also cautions against pressing down on the patty with the spatula, as it will force some of the juices out of the meat, which can quickly dry it out. Always use a spatula or tongs to flip the burger. Using a barbecue fork will poke holes in the patties, also allowing the juices to run out.

Give Them a Rest

As the hamburgers cook, the heat draws the juices towards the outside of the meat. Always let the burgers rest for at least five to 10 minutes before serving to allow the juices to flow back to the center of the burger. The hamburgers will continue to cook during this resting period, so be sure to take them off the grill a minute or so before they reach desired doneness.