Homemade Grilled Hamburgers. Tips for creating juicy backyard, hand-formed burgers.
Here's my tips for creating that mouthwatering backyard ham-BUR-ger:
shape four patties from one pound of hamburger meat. Use 1/4 of the ground beef and shape into a ball. Press it out in your hands to about 3/4 of an inch. Gently. Don't pound it or bounce it off the counter tops. Gently form the patty.
make an indention in the center of the patty to prevent it from blowing up like a balloon while it's cooking
Repeat with the rest of the meat
Sprinkle one side of the meat with kosher salt and ground pepper if you'd like. Just a light sprinkling is all you need and you only need this if you're afraid to try this without any salt and pepper on your meat.
place them on a hot grill with the indented side up.
let them cook for at least four minutes UNDISTURBED. This means don't mess with them. Leave them alone for four minutes. The only exception to this rule is if your grill catches on fire. You will need to spring into action to save more than your burgers.
for Heaven's sake, make sure you don't press down on the burgers when you place them on the grill. Show restraint with your spatula or it will be removed from you hands.
after four minutes, check to see if juices are bubbling up to the top of the burger which means the center is cooking. If yes, flip them over. If no, cook for another minute or so until they appear.
after the burgers are flipped, do not press down with that dadgum spatula. The thing is for flipping and not pressing - at least in the burger world.
cook for an additional 3 to 4 minutes until the inside reaches a temperature of 165 degrees for fully cooked burgers. If you prefer more rare burgers, that's your choice. I'm sharing USDA recommendations.
remove to a platter and build your favorite burger