Hamburger is the most popular food for the grill, followed by steak and chicken. Did you know — one out of every five times Americans fire up the grill, it's to cook a hamburger?
Burgers 101
You can start with the meat, which is usually beef. My preference is for at least 83-85% lean ground round. There is no need for sirloin; all the fixings and condiments will overpower the meat's flavor. Since the meat is ground, it should be prepared within 24 hours. Alternatively, you can pre-make your patties, wrap them in plastic wrap, and freeze them—defrost them in the refrigerator for 24 hours before grilling.
For the purist, you can always grind your meat. The benefit is knowing exactly what type of meat and the proper ratio of fat to meat. Keep everything well-iced, including placing the grinder blades in the freezer before the big grind.
Fresh Ground: At all costs, avoid the frozen hockey pucks. There is no way of telling what kind of meat it is. It may be labeled as 100% beef patties, but they are likely from old dairy cows, not steers raised for meat consumption. Hockey pucks will not cook properly if frozen and are likely to flare up your grill with excessive fat. It is well worth the time to pre-make your patties from scratch. It’s easy, and they’ll look gourmet, even if they look more rectangle than round. Allow the patties to chill in the refrigerator for at least one hour before cooking after making them. A well-chilled burger will prevent the patty from breaking up.
Divide + Keep Patties Cold: To make the burger patty, for every pound of meat, divide into 4 for four-ounce servings, 3 for 5 ounces, 2 for 8 ounces, and so on. Lightly shape each serving into a round, then press and rotate the meat in your hands until it forms a patty-like shape. Don’t overwork the patty, or you will warm up the meat. This will reduce the binding, making them more likely to fall apart and be too dense.
Pre-prep: To serve the perfect burger, prepare your condiments before you fire up the grill. Slice your tomatoes, onion, lettuce, cheese, pickles, and other ingredients. Prepare the mustard, ketchup, and mayo if you prefer. The time to run for the condiments is not when the burgers ooze their juices all over the platter.
The Hasty Flipper: Preheat your grill to high heat. Place the burgers on a clean grill over high heat for 3-4 minutes. Please do not flip them, but move them to another hot spot to continue to cook at a high temperature so they do not steam. Once you see the juices rising to the top, you can flip the burgers over to the original cooking spot, which has become a new hot spot.
sliced kosher dill pickles are a must-topping
Patience: Next, grab a soda or a beer. This is the most crucial step because it will give you something to do. Otherwise, you will begin to press the burgers or, worse, flip them repeatedly. The burgers are flipped only once. And please, for the sake of making a juicy 5-star burger, DO NOT PRESS THE MEAT.
Burger Under Cover: Avoid flare-ups by keeping the lid closed on the grill. The oxygen will be cut off, reducing the likelihood of a flare-up. You can even cook burgers on indirect heat. Keep one section of the grill without heat. After searing the burgers on very high heat, before the fat runs onto the flames, move the burgers to the side with no direct heat underneath.
Time Is On Your Side: Ding, the bell rang, but you can’t possibly tell how well those burgers are cooked by setting a clock. Chefs may have a clock in their heads, but you will need to rely on experience and the many conditions that face your outdoor kitchen—such as outdoor temperature, wind, the heat of your coals, or gas grill.
As a guide, four to five minutes on each side for a five-ounce burger will give you a medium-done burger. Everyone likes their burger prepared differently, so as long as you know the risks of serving a burger not fully cooked, consider this: lightly touch the patty with the back of the grill fork; the more the meat springs back, the more done the meat is cooked. If you use a meat thermometer, it will read 160 degrees for a well-done burger. But try not to let anyone see you using a meat thermometer for grilling a burger; it just looks silly:).
The time to serve the burgers is immediately after they come off the grill, not 10 or 20 minutes later. So be sure to ready your fixings and be ready to serve the food that is the most sought-after of all cuisine —The American Hamburger!
One Other Helpful Tip:
- Don’t overcrowd. Your grill is only so big. The more crowded the surface of the cooking area is, the more likely you will steam your food or cause a flare-up.
If I am invited to your backyard BBQ, I like my hamburger with lots of ketchup, sliced pickles on the bottom of an un-toasted soft potato bun, and more ketchup on the topside with a slice of heirloom tomato. Now go ahead and wear that fancy apron; you’ve earned it!
Burger Recipes Beyond Beef, SEE BELOW
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Once you start eating turkey burgers, you’ll never want another drive-through burger again!
George's ULTIMATE TURKEY BURGER serve w/ Brownies + Ice Cream
Makes 6-8 burgers
chefgeorgehirsch.com | George Hirsch Lifestyle
2 pounds lean ground turkey
1/4 cup finely chopped onion
2 Tablespoons BBQ sauce
1/4 cup finely chopped mushrooms
2 jalapeno peppers, grilled for about 3 minutes, seeded and chopped
1 Tablespoon chopped fresh cilantro
Freshly ground black pepper to taste
Accompaniments: crusty rolls, lettuce, and sliced tomato
In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 2 hours. Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 4 inches from the heat source for 2 minutes per side, turning once. Lower the heat slightly and cook for another 7 or 8 minutes or until done. Serve in rolls with lettuce and tomatoes.
If you don’t see a ground lamb in your supermarket or butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good idea to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, but it will help bind the meat. So if possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when you’re incorporating the meat with the spices.
Don’t even think of serving these or any rare burgers. According to the U.S. Department of Agriculture, all ground meats should be cooked until the ingredient’s internal temperature is 160 degrees. The patties can also be wrapped with precooked bacon on the grill.
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George's LAMBURGERS
Makes 4 Servings
chefgeorgehirsch.com | George Hirsch Lifestyle
2 pounds ground lamb
2 eggs
1/4 cup chopped scallions
4 cloves garlic chopped fine
2 Tablespoons chopped walnuts or Pine nuts
1 Tablespoon Italian parsley, chopped
1/2 teaspoon hot sauce
1/4 teaspoon ground nutmeg
salt and pepper, to taste
Combine the lamb, eggs, scallions, garlic, pine nuts, parsley, hot sauce, nutmeg, salt, and pepper in a well-chilled bowl and mix gently but well. Form the mixture into 4 patties and grill for 4-5 minutes for well done.
When you think burger these days, you don't have to think beef. Meaty tuna marinated in a flavorful marinade makes a nice switch. Be sure to keep the tuna cold during the preparation.
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George's TUNA BURGER
Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 pounds fresh tuna, either yellowfin, blue, or ahi
2 egg whites
1 teaspoon chopped cilantro
1/4 teaspoon hot sauce
1 teaspoon Dijon mustard
1 marinade recipe
4 burger buns
1 bunch arugula, washed and dried
For Asian Style Marinade
Makes 1 cup
2 fresh limes
1/2 cup olive oil
3 Tablespoons sesame oil
3 cloves garlic, chopped
1 Tablespoon soy sauce
2 Tablespoons ginger, chopped fine
1 teaspoon hot sauce
1 Tablespoon fresh Cilantro, chopped
Cut the zest from the limes. Place the limes on a cutting board and firmly roll them back and forth with the palm of your hand to loosen the juice. Cut the limes in half and squeeze out the juice. In a small bowl, combine the lime juice with the remaining ingredients and mix well.
Cut the tuna into 1-inch pieces and place them in the bowl of a food processor. Using an on-off motion, grind the tuna for 45 to 60 seconds, or until it is chopped but not pureed. Over-processing the tuna will make it warm.
Transfer the tuna to a bowl, stir in the egg whites, and mix well. Add the cilantro, lime zest, hot sauce, and mustard. Blend well. Shape the tuna mixture into four burgers. Place them in the marinade and refrigerate for 2 to 3 hours.
Place the burgers on a preheated hot grill and cook them for 3 to 4 minutes on each side, or until rare or medium rare. Overcooking the burgers will dry them out. Place the burgers on a bun and serve on a bed of arugula.
Lamb Burger: from Gather ‘round the Grill cookbook
Tuna Burger: from Grilling with Chef George Hirsch cookbook
Turkey Burger: from George Hirsch Living it UP! cookbook
