How to Grill the Perfect Burger
It’s officially National Hamburger Month, which means it’s time to kick off cookout season with the perfect burger. But, even if you’re a grill master, preparing the perfect burger is not as easy as it looks. Before you fire up the grill, check out our best burger grilling tips below.
Choose the right meat. This may be the most important step in burger-prep. Instead of assuming the most expensive meat will taste best, go for the meat with a higher fat content because it will be juicier and more flavorful.
Season carefully. Though you can add just about anything you’d like to your burger mixture, don’t go too crazy. Consider including fresh minced onion, your favorite shredded or crumbled cheese, crumbled bacon, and prepared sauces, such as Moore’s Original Marinade or Moore’s Teriyaki Marinade. Be gentle when you’re mixing the beef and seasonings, because too much mixing will make your burgers dense and heavy. Once prepared, let the mixture sit in the refrigerator for a few hours.
Form the perfect patty. Before forming the patties, wet your hands a little to keep the meat from sticking to them. Don’t make the patties too thick or too thin—a perfect patty is about 3/4-inch thick. Also, to prevent the patties from swelling in the middle, make small divots in the center.
Find the right temperature. When grilling burgers, medium-low to medium heat is best. If the grill gets too hot, the burgers will burn on the outside before getting done on the inside. When in doubt, use a thermometer. Ground beef should cook to an internal temperature of about 160 degrees Fahrenheit.
Avoid flipping the burgers too many times. It’s hard to resist, but flipping and flattening your burgers too many times will squeeze out the flavorful juices.
Top it off with a worthy bun and tasty fixings. Though a perfectly-cooked patty is imperative, the right bun, sauce and toppings add even more flavor. However, avoid loading the burger with too many toppings—consider adding just onion, tomato, cheese and lettuce, plus your favorite sauce.
Now that you know our best burger-grilling tips, check out a few of our favorite burger recipes below. Happy National Burger Month!
¼ cup Moore's Original Marinade
1 lb ground beef
¼ red onion, minced finely
hamburger buns and desired toppings
1. Combine meat, Moore's Marinade and onion.
2. Cover and refrigerate for 30 minutes.
3. Form patties and grill as usual.
4. Serve on hamburger buns with desired toppings
1 lb. ground round
2 tbsp Worcestershire sauce
2 oz. crumbled blue cheese (We used Stilton)
Salt and Pepper
4 Brioche buns, split in half
1 ripe tomato, sliced
Moore's Buffalo sauce
1 bag angel hair cabbage
1 1/2 cups mayo
2 jalapenos, diced (or maybe 1 depending on how big and how much heat you like)
1/3 cup tomato, finely diced
1/4 cup yellow onion, diced
Salt and pepper to taste
Get the full recipe here
2 lbs lean ground beef
4 tb Moore's Teriyaki Marinade
salt and pepper to taste
6-12 slices of provolone
1 pack of slider buns
1. Mix ground beef with 3 tablespoons of Teriyaki Marinade, add salt and pepper to taste.
2. Form beef into 12 small patties.
3. Cook on outdoor grill until done.
4. Five minutes before the burgers are done, place pineapple rings on the grill and cook, basting occasionally with the remaining marinade.
5. Just as burgers finish cooking, top each with a pineapple ring and slice of cheese.
6. Close grill lid just until cheese melts.
7. Serve with your favorite toppings and buns.