Comments on: Tips on How to Cook Perfect Hamburgers on a Grill

By: ALlady

ALlady — Fri, 03 Feb 2012 15:00:41 +0000

Great idea! I like the dimple and filling with worcestershire sauce way. Awesome!!!!! I am like you when it comes to the “meatloaf” burger, not really a fan of. But, a little good ole, pepper, worcestershire is always a nice addition, good! And I say ….”EEh save the onions for raw on top of burger. (my boyfriend always appreciates this, haha). But hey, I can eat about any burger, as long as it isn’t moooo-ing at me!!!!
I have always done the score (number sign #), on top of my burger, but totally gonna try your method next time! Well thanks a lot, and ” Happy Grilling”. ~)

By: Karen

Karen — Sat, 08 Oct 2011 22:12:52 +0000

I just started grilling and everyone LOVED my burgers, thanks. I now have you on my favorites.

By: Steve

Steve — Tue, 04 Oct 2011 10:26:03 +0000

Oats? Never heard of that, but if you like them, who cares? I personally don’t add anything to the meat. A little salt and pepper is all. Meatloaf exists for people that want to add stuff to ground beef.

By: Lane

Lane — Tue, 04 Oct 2011 06:03:11 +0000

I actually just looked onto this article because I was drying the patties out by not knowing how long to cook burgers — i have heard it is dangerous not to get them grey in the middle — is that true?
In any case, great comprehensive guide. My recipe for burgers is
1lb ground beef,
1tsp salt,
couple dashes each of black pepper, white pepper, and hot pepper,
1/4c red onion,
1 egg,
3/4c oats.
2-3tbsp real butter if using lean beef.
makes about 8 burgers.
I love this recipe and so do my friends, but is it a bad idea to use oatmeal? i use it to stretch the burgers farther, but does effect the quality/texture of the burger? i like them this way but maybe im ignorantly perpetuating my parent’s tendency to save a bit of money, what do you think?

By: Wyoming tailgate party kickoff « LCCC's Arts, Entertainment & Lifestyles blog

Thu, 08 Sep 2011 16:46:31 +0000

[...] http://www.grillingcompanion.com/how-to-grill-hamburgers/ [...]

By: Smokey Bleu Cheese Burgers with Walla Walla Sweet Onions and Horsey Sauce « Karista's Kitchen

Sun, 28 Aug 2011 17:24:58 +0000

[...] Grill on each side for about 4-5 minutes or until done to taste. For a little help, here is a fabulous post all about perfectly grilled burgers. http://www.grillingcompanion.com/how-to-grill-hamburgers/ [...]

By: Steve

Steve — Fri, 26 Aug 2011 01:19:43 +0000

Ah, many choices in the bun department. I always try to get fresh buns from the bakery and I always toast them on the grill right after the burgers come off. If I want something a little more substantial, I go with fresh French rolls. Brioche and onion rolls are always good as well. Brioche gives you a nice buttery flavor and the onion rolls taste awesome once toasted.

By: Mark

Mark — Fri, 26 Aug 2011 00:56:28 +0000

Now that I’ve perfected my burgers (thanks’s to your site), my greatest challenge is the bun. Most just don’t work well. What do you recommend?

By: Scott B

Scott B — Fri, 12 Aug 2011 03:18:57 +0000

Can’t wait till Saturday…Drinking and Smoking all Day and Grilling Burgers…Nice Site

By: Steve

Steve — Tue, 09 Aug 2011 13:52:13 +0000

I love venison and bison burgers. The only thing to watch out for is drying out from these more lean meats. Make sure there has been a fair amount of fat ground the the meat to make a juicy burger.

By: Brian

Brian — Tue, 09 Aug 2011 13:03:29 +0000

What is your opinion on burgers made from meats besides beef such as venison

By: Steve

Steve — Tue, 09 Aug 2011 02:42:10 +0000

Worchestershire sauce, which I sometimes leave in there for 30 minutes or so as a quick marinade. I prefer just a plain burger most of the time though.

By: Brian

Brian — Tue, 09 Aug 2011 02:16:25 +0000

What is in the dimples in the picture embedded above

By: Steve

Steve — Mon, 08 Aug 2011 15:49:07 +0000

I doubt it. It would just run out when you flip the patty.

By: Brian

Brian — Mon, 08 Aug 2011 15:15:01 +0000

Would pouring the leftover juices from making the patties into the dimple make the burger juicier

By: Lindsey

Lindsey — Sat, 06 Aug 2011 01:03:56 +0000

awesome tutorial! I am a housewife who likes to cook, but I make my husband do all the grilling. Tonight we got in a fight and I wanted to stick it to him and I marched outside and started grilling the burgers myself while googling how to cook burgers. Thanks goodness I found this site! My family says tonight’s burgers are the best we’ve ever had. I stuck it to him. Thank you.

By: OR

OR — Wed, 03 Aug 2011 19:03:24 +0000

Hi Steve. I made my first burgers using your technique and they turned out great. They were juicy and the dimple made a world of difference. Thanks for sharing this. I think that I’ll be grilling up some more this weekend!

By: Pam S.

Pam S. — Mon, 01 Aug 2011 19:14:52 +0000

Thanks for this recipe and set of instructions! I’m a novice at grilling burgers, and the ones I prepared using these steps just turned so juicy and delicious! My husband was impressed.

By: Steve

Steve — Mon, 01 Aug 2011 09:55:24 +0000

Dimple up first.

By: Steve

Steve — Mon, 01 Aug 2011 09:55:07 +0000

Just lift and turn with the spatula. Just for looks, obviously.

By: Your Name

Your Name — Mon, 01 Aug 2011 02:49:07 +0000

How do you get the crossed grill marks as in your photo when you flip only once?

By: Leann

Leann — Wed, 20 Jul 2011 23:19:11 +0000

Thanks so much!! I just had one of the best burgers I’ve ever made on my grill! I topped it with mayo, ketchup, and slices of dill pickle.. the meat turned out amazing! I mixed my beef with salt, pepper, a teaspoon of pickle juice, and Worcestershire sauce.. I followed your directions and it came out to perfection! Thanks again!

By: J.Todd

J.Todd — Mon, 11 Jul 2011 04:59:46 +0000

Steve,
My family is a big fan of Shakeshack in NYC and all I can say is that they all said your burger recipe/grilling method turned out burgers even better than Shakeshack. Thanks for your simple tips. We chose top quality beef and just followed the simple kosher salt,black ground pepper and a little garlic powder recipe. And yes DON’T SQUISH AND ONLY FLIP ONCE!

By: Steve

Steve — Mon, 04 Jul 2011 17:03:42 +0000

You can’t avoid flare-ups. Fat is flammable, obviously, so it is going to ignite when it drips and hits the flame. Some grills flare up more than others, but keeping the diffusers over the flames on gas grills helps. The key is to not give the grease anywhere to collect too long. If a flare up occurs, move the burgers off of the flame. Closing the grill to cut off the oxygen long enough to cut off the flame works as well.

By: Kay

Kay — Mon, 04 Jul 2011 16:49:45 +0000

I get flames from the grease when I use anything less than 97% fat. How do you avoid that?

By: July 4th No Carb Grill Recipes | Traveling Low Carb with Lynn Terry

July 4th No Carb Grill Recipes | Traveling Low Carb with Lynn Terry — Sun, 03 Jul 2011 15:52:06 +0000

[...] Hamburgers & Hot Dogs (minus the buns, of course!) Top with your choice of cheese, dill pickles, fresh lettuce, mayo, mustard. [...]

By: Steve

Steve — Fri, 01 Jul 2011 19:21:45 +0000

Open.

By: Dari

Dari — Fri, 01 Jul 2011 19:03:01 +0000

Do you leave the lid open or close it?

By: TJ

TJ — Mon, 06 Jun 2011 08:16:14 +0000

my aunt was grilling burgers and brats for memorial day weekend. she makes great portion patties and I turned her on to using 90/10. i showed her the whole “dimple” thing and she went bonkers. looked at me like I had two heads. she didnt understand why i was mashing my thumbs into the patties. when they didnt cook up back into tennis balls she just hugged me.

may I recommend my favorite seasoning for burgers….powdered ranch dressing packets. best thing ive found yet.

By: Tom

Tom — Fri, 22 Apr 2011 21:06:26 +0000

Steve,
Thanks for the article. I can’t wait for the weather to warm up a bit more to try them. I do question the medium-rare to medium advise though. As someone who has gotten e-coli from undercooked ground beef, I will never eat another burger that is cooked any other way than well-done. E-coli sits only on the outside of meat, so a steak is fine when it is cooked rare or medium-rare. The high heat kills the e-coli on the outside. With ground beef, however, the e-coli that is on the outside is ground up and gets on the inside. If the meat is served any way but well-done, you and your guests will have a nasty case of food poisoning that can even result in death. Take it from someone who was incapacitated for 2 1/2 months from e-coli.
Tom