Grilling Tips for the Best Burgers
Here are some tips to make the best grilled hamburgers with Lolans Farm ground beef.
Start with a clean grill. Oil the grill grates by dipping a folded paper towel in oil and using grilling tongs to rub the oil soaked towel on the grates.
Use a good quality ground beef with an 80/20 mix. Our Lolans Farm ground beef is 80% lean beef with 20% fat. This ratio ensures a juicy, flavorful burger.
Keep the meat cold and shape the patties quickly. I defrost a one pound package of beef and cut it into thirds. I shape the patties, making them a little wider than a round, wide mouth mason jar lid. The idea is to make them about an inch larger than the bun and about an inch thick at the edges.
Make a wide, shallow depression in the center of the patty with the palm of one hand. Use your other hand to keep the burger in a round shape.
If time allows, chill the formed burger patties.
Heat the grill to 450 to 500 degrees. I usually use a gas grill because it is faster but charcoal grilled burgers have an added layer of flavor.
Once the burgers are on the hot grill, don’t press them down. I always want the fat and juices to stay in the meat. For medium burgers, cook about 6 minutes, total, flipping the burgers once. Using a meat thermometer inserted into the side of the burger is the best way to test for doneness. A general guideline is : Rare burgers (125’F), Medium-rare burgers (135’F), Medium burgers (145’F), Well-done burgers (160’F).
Add cheese when the burgers are close to being done.
Let the burgers rest for a few minutes before serving them. This allows the juices to redistribute through the burger.
Enjoy!
