How to make a great Classic Grilled Burger

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I have been on a quest lately.

A quest to make a fantastic, juicy, flavorful grilled burger. Nothing fancy or gourmet…just a great tasting classic burger. So, I set myself to work…looking up information online, checking out books in the library, asking around. I even found myself reading a book called “Tips for Great Grilling” I found at Home Depot while my husband was buying sprinkler parts. It was a quest, after all.

In between gathering information from various spots…I made a lot of burgers. Tried a lot of different kinds of buns…experimented with seasoning and spices. I am happy to report, that this recipe and cooking method I have to share with you today turns out a burger meeting all of my requirements.

Loaded with layers of flavor, crispy on the outside, juicy on the inside and absolutely fabulous. No bells and whistles needed. This is a classic burger at it’s best. Can’t wait to make them again. 🙂

Now, let me show you how to make it happen!

Classic Grilled Burger
PRINT RECIPE

Time: 30 minutes
Yield: 6 burgers
Recipe adapted from Paula Deen, Mel’s Kitchen Cafe and The Pioneer Woman

MEAT:
2 pounds ground beef (80/20 is best)
2 tsp seasoned salt (I like Lawrys)
2 Tb + 1 tsp A1 steak seasoning
1 tsp ground pepper
1/8 tsp salt
1/4 tsp onion powder
2 Tb half and half
2 Tb water
6 slices sharp cheddar cheese

BUN:
6 ciabatta rolls
3 Tb butter, softened

TOPPINGS:
Mayonnaise
Green leaf lettuce
Red Onion
tomato
avocado
bacon

1. Choose ground beef that is 80% lean 20% fat. I have tried to make grilled burgers with less fat and baby, it’s just doesn’t cut it. Burgers need the fat to remain juicy on the inside and slightly crispy on the outside. Save the lean burger for meatloaf, taco salad or these simple Philly Sandwiches.

2. Season the ground beef! Place the meat in a large bowl and add 2 teaspoon seasoned salt, 2 tablespoons plus 1 teaspoon A.1. sauce, 1 teaspoon ground pepper, 1/8 teaspoon salt, 1/4 teaspoon onion powder, 2 tablespoons half and half and 2 tablespoon water. These magical ingredients are going to make your burger sing. Truly.

3. Get your hands right in the bowl and mix it all together, making sure the seasonings get equally distributed.

4. Divide the meat into 6 equal portions.

Spread the meat out flat, making them about 3/4 inch thick…

and about 1/4 inch larger than your bun. The burger will cook down in size.
Refrigerate the hamburger patties until you are ready to grill.

5. Stoke up your grill and allow it to preheat to 350 degrees.

6. Spray the grill with a bit of cooking spray. Now, be carefull here. The flames will waft up a bit.
7. Carefully lay the hamburger patties out onto the grill.

8. Grill the burgers over medium high heat for about 5-6 minutes on one side, or until most of the outside isn’t pink any longer. Flip it over and cook it for about 2-3 minutes on the other side. Don’t be tempted to over cook here. The burger will keep cooking for a few minutes after you take them off the grill.

9. While the burgers cook on the grill, grab some nice rolls, or hamburger buns. I love these ciabatta rolls. They slightly chewy texture is fabulous.

Spread a bit of softened butter over the inside of each roll.

9. When the burgers are cooked through to your liking (I like mine with just the slightest bit of pink on the inside), remove the burgers from direct heat and place a nice slice of cheese over each one. When the cheese has melted, remove the burgers from the grill and on to a clean plate. Cover loosely with aluminum foil.