Juicy Grilled Burgers Food

JUICY GRILLED BURGERS

Steps:

• Prepare your grill.
• Combine the first 7 ingredients into a large bowl.
• Pat out your burgers to desired size and thickness.
• Place on a lightly oiled grill and grill on each side for 5-7 minutes or until done.
• If topping with cheese, place cheese on burger as soon as it is taken off the grill.
• Serve on your choice of buns with your choice of toppings.

PERFECT GRILLED BURGERS

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

JUICY GRILLED CHEESEBURGERS

Steps:

• Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
• Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
• While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
• Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
• Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
• Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

GRILLED JUICY BURGERS

Steps:

• Heat gas or charcoal grill. Beat egg in large bowl. Add all remaining ingredients except buns; mix well. Shape mixture into 4 patties, 1/2 inch thick.
• Place patties on grill. Cover grill; cook over medium heat 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• If desired, toast cut sides of buns during last minute of cooking time. Serve patties in toasted buns with desired condiments.

DELICIOUS GRILLED HAMBURGERS

Steps:

• Preheat a grill for high heat.
• In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
• Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

THIN BUT JUICY CHARGRILLED BURGERS

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
• Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
• Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
• Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
• These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
• Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
• Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
• Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.

GRILL A JUICY BURGER WITH THE ONLY RUB YOU'LL EVER NEED!

Steps:

• Combine sirloin with the ground chuck and crushed ice.
• Divide into 5 quarter pound patties, sprinkle with rub if desired, and grill to your liking.
• The sirloin makes them lower in fat, the chuck gives them more flavor and the ice keeps them moist.
• To make the rub combine seasonings and place in a jar. Use to sprinkle on chicken, fish, pork or beef before grilling.
• Makes about 2/3 cup and seasons about 4 pounds of meat. Enjoy!