In case you hadn’t heard yet, our president and founder, Andy Chapman is also a grilling and outdoor cooking expert, having dedicated literally hundreds of hours to perfecting his craft and educating others in the art and science of outdoor cooking. This summer, cook the perfect burger when you apply his expert advice to your outdoor grill.
How to Grill the Perfect Burger
- Great burgers start with great meat. I use 80/20 ground chuck beef on the grill, and you can use 70/30 ground beef with good results, if it’s high quality meat. Bottom line: fat cooks out and drips through the grill grates, but it will also leave you with a more juicy burger.
- Don’t overwork the meat. The longer you squeeze and shape the meat the more it will lose the form provided by the grinding process – in short, the meat’s texture will change. Shape the meat into a patty and move on.
- Make the patties about 25% larger than you think they need to be. Burgers shrink when they get cooked, so plan accordingly.
- Over season. Yes – it may look like a lot, but when you put a rub or seasoning on the burgers remember that a lot of it will fall into the fire leaving very little cooked into the actual meat. So, don’t be too scared of the seasoning.
- Avoid using a seasoning blend or rub laden with onion and garlic. If it’s among the first ingredients listed on your seasoning, you will run the risk of having a burger that simply tastes burned after being seared on a hot grill surface.
- Minimize flipping. Once you put the burgers onto the grill grate, and they start to cook, don’t flip them more than once. Remember that every time you move them around, you’ll lose moisture and ultimately flavor. Flipping is fun and makes you feel like you’re being productive – but you’re doing nothing more than sacrificing flavor.
- No pressing! While you’re practicing patience, don’t press on the patties either. If your in-house health expert wants to mash her patty between a roll of paper towels after you’ve done your duty, that’s her dry-flavorless-bad-decision. Your burger will be juicy and righteous.
- Finally – don’t neglect the buns. Two-thirds of what your eyes see and what you will be tasting is the bread around the burger. Sure. you can survive with the plain ol’ Sunbeam, but for something remarkable try kicking up your burger with a jalapeño cheddar bun or something similar with a little more flavor to it. While we’re talking buns, I like mine toasted with a nice crisp edge right before I place the patty on the bottom to help them hold up to the juicy goodness that I’ve patiently perfected.
>> Need the perfect grill for your perfect burger? Chapman recommends the Gourmet Guru Grill for all of your outdoor cooking needs from high-heat searing and grilling to low and slow smoking and stewing. He bakes, smokes, grills and even serves up brick oven style pizzas from his Gourmet Guru Grill night after night. Learn more about the Gourmet Guru Grill and order one online here.
>> Have a grilling or smoking question? #AskAndyC is your one stop to submit questions for the #AskAndyC podcast.
>> Looking for a great seasoning blend for your burgers? Try June Bugg Rubb: All Purpose Seasoning developed by Andy Chapman and his stepson with burgers of all sorts in mind.