Lifestyle

Basic Grilled Hamburger Recipe – The Washington Submit

The Washington SubmitDemocracy Dies in Darkness

By Ann Maloney

It’s pretty simple to grill a juicy burger. It’s additionally simple to dry one out. This straightforward recipe requires floor beef that’s 80 p.c lean. The fats content material helps hold the patty moist. The recipe under presents just a few suggestions for forming your patties and timing your cooking, so you may get a grilled burger to fit your style. Grill temperatures can differ, particularly with charcoal, so remember that cooking instances are estimates primarily based on a 450-degree grill.

To organize the grill: If utilizing a gasoline grill, set it to 450 levels. If utilizing a charcoal grill, fill a chimney starter with charcoal, gentle it, and when the coals are white-gray with ash, pour them into charcoal grate, including extra charcoal, if crucial. Put the lid on the grill, ensuring the vents are open all the way in which. When all the coals are grey and scorching, about quarter-hour, your grill needs to be medium-hot. (Use a grill thermometer, or check the warmth by holding your hand, palm-down, about 4 inches from the grate, ensuring that nothing flammable, comparable to clothes, is close to the warmth. Should you can maintain it there for about 4 seconds, the warmth needs to be at medium, or about 450 levels.) Pull your hand away from the warmth earlier than it will get painful.

Storage: Refrigerate the burgers for as much as 4 days.

From recipes editor Ann Maloney.

Elements

measuring cup

Servings: 4 (makes 4 burgers)

Instructions

  1. Step 1

    Put together a grill for direct warmth (see headnote). If utilizing a gasoline grill, preheat to medium-high, about 450 levels. If utilizing a charcoal grill, gentle the charcoal or wooden briquettes; when the briquettes are white and glowing, distribute them underneath the cooking space for direct warmth.

  2. Step 2

    To check the temperature of the grill and not using a thermometer, maintain your hand about 4 inches above the coals for about 4 seconds.

  3. Step 3

    Whereas the grill is heating, divide the meat into 4 equal items, about 6 ounces every, and loosely kind into 3/4-inch-thick patties, about 1/2 inch wider than an ordinary bun. Deal with the meat solely as a lot as wanted to kind the patties. Make a 2-inch-wide round indentation within the middle of every patty together with your fingers. Calmly season either side of every patty with salt and pepper.

  4. Step 4

    Place the patties on the new grill, with the flat aspect down, and cook dinner till browned and with grill marks, about 3 minutes. (Keep in mind, with charcoal you could have cool and scorching spots, so search for the warmer spots when positioning your patties.) Flip the patties, cowl and cook dinner till browned with grill marks on the opposite aspect, a further 4 minutes for medium-well (145 to 150 levels on an immediate learn thermometer) and 6 minutes for effectively performed (160 levels or increased). By no means press down on the burgers whereas they’re cooking.

  5. Step 5

    Switch the burgers to a wire rack set in a sheet pan. Add a slice of cheese to every patty, if utilizing, loosely tent with foil and let relaxation for 3 to five minutes.

  6. Step 6

    Place the hamburger buns, cut-side down, on a cooler a part of the grill till evenly toasted, 1 to 2 minutes.

  7. Step 7

    Place the buns on plates and unfold with mustard and/or mayonnaise, if utilizing. Add pickles, if utilizing, to the underside of the bun, high with a burger, onion, lettuce and tomato, if utilizing, and serve.

Dietary Details

Per serving (1 burger and bun)

  • Energy

    433

  • Carbohydrates

    22 g

  • Ldl cholesterol

    105 mg

  • Fats

    22 g

  • Fiber

    1 g

  • Protein

    33 g

  • Saturated Fats

    8 g

  • Sodium

    350 mg

  • Sugar

    2 g

This evaluation is an estimate primarily based on accessible elements and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From recipes editor Ann Maloney.

Examined by Ann Maloney.

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