How to Grill the Perfect Burger
I recently read an article in which Gordon Ramsay explained how to grill the perfect burger. His first tip was to use different cuts of meat, like chuck and brisket mixed with the ground meat. Guess what? 1 Source ground beef is EXACTLY that! All of those juicy, delicious cuts are already ground into a perfectly blended one pound package. That mixture of different cuts is what sets 1 Source apart in quality - it is the most flavorful ground beef you will find and the perfect start to grilling the perfect burger!
Starting with the best blend is step one for grilling the perfect burger. Here are a few more tips for grilling up the best burger on the block.
- Keep it cold. Cold meat and cool hands (use a little bit of cold water) will help keep the patties firm while patting them out. When the meat is too warm, either because it has been out of the refrigerator or from the heat of your hands, it won't hold its shape as well.
- Patty perfectly. I like to take a portion of the ground beef and use a mash/roll combo to get the meat to hold together well from the start. Then press it out to my desired thickness, making sure it is even from the middle to the edges. Zephyr's co-founders also happen to be masters of the grill - they make some of the best burgers I have ever eaten! Milo, our COO, taught me to put a hole through the middle of the patty, which helps it from shrinking up too much when it makes its ways to the grill.
- Now let it warm up. Don't leave your ground beef patties sitting out all day, but do let them sit out for a few minutes before putting them on the grill. A cold burger going straight to the grill results in more shrinkage, as well as a burger that is likely to end up dry on the outside and cold or raw in the middle. Letting the ground beef patties warm up a little will ensure even cooking while they hang out on the grill.
- Season like you mean it. Around here, our go-to is simply salt and pepper on the ground beef patties. The taste of 1 Source is so outstanding, it doesn't need a lot. I salt and pepper just before the beef patties go on the grill - salting too early will pull the moisture from your hamburger, leaving you with a dry burger. Sometimes, though, we do want to bring a little fun to the burger party. Check out our blog, Season Like You Mean It, to learn more about some of our favorite spices to do just that.
- Leave it alone. Put the ground beef patties on the hottest part of the grill, close the lid, and leave them alone. Let's review that again - leave...them...alone. The more you mess with your hamburger patties, the more they will fall apart. Our CEO, Michael, flips his burgers exactly one time. No more.
- Prep your toppings. You want to enjoy your burger while it's piping hot, so be sure all of your condiments and accoutrements are prepped and ready to build your perfect burger as soon as it comes off the grill.
- Don't forget the finishing touches. If you plan to enjoy cheese on your burger, add it for the last minute or so that your burgers are on the grill so it gets gooey and melty. If you like a toasted bun (and let's face it, who doesn't?), brush your bun with butter and put it straight on the grill to toast as you are melting the cheese and getting your perfectly grilled hamburgers off the grill.
Build your burger with those toppings you already have assembled, and enjoy your perfectly grilled burgers while they are juicy and hot!