Juicy Grilled Burgers Recipe (How to Grill Burgers) - VIDEO!! (2024)

FAQs

How to grill burgers and keep them juicy? ›

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

Place the burgers on the hot grill and cook for 3-5 minutes to sear on the bottom. Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. Plan on 5-6 minutes total for rare, 6-7 minutes total for medium-rare, 8-9 minutes total for medium, and 9+ minutes for well-done.

If you're grilling quick-cooking foods like burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. For red meat, that means you won't lose that pink, juicy center so many of us love.

The fridge time will help the burger cook more evenly and trap the juices inside. Before cooking, you should preheat the grill. While that's happening, brush the burgers with a high-heat oil. Oils like grapeseed oil or vegetable oil can withstand higher temperatures before burning than butter or olive oil.

Avoid overworking the meat when forming the patties. Overworking can lead to a dense and tough burger. Gently form the meat into the desired shape and size, and then allow the patties to rest in the refrigerator or freezer before cooking. This will help the meat hold its shape and retain its juiciness.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

Flip the Burgers Once and Only Once

Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done.

This Is the Best Temperature for Grilled Burgers

Grill your burgers over too high a heat and you'll end up with dry, burnt burgers; too low and they'll be placid and rubber. The sweet spot for grilled burgers is 375°F to 400°F, which for most gas grill is medium-high heat.

Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done. 2. Don't Press Burgers While Cooking: This is a common mistake in grilling burgers. The juice that seeps out holds most of the flavor and moisture — let your burgers hold on to it!

Why put ice cube on burger when grilling? ›

The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that's especially helpful if you're grilling rather large patties. What you're gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it's sealed.

Yes, you can mix seasoning directly into the burger patty, especially if you're forming your own. In fact, many chefs swear by this method because it helps supplement the burger with an explosion of spice and flavor in every bite.

Seasoning your burgers after you form them couldn't be easier: Just gently form your patties directly from your ground beef, then sprinkle them generously on both sides with salt, pepper and anything else you'd like just before cooking them. This keeps the beef loose for tender results.

If you've cooked your burgers ahead of time and won't be serving them right away, there is one secret trick to making sure they don't dry up: wrap them in parchment paper.

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference.

You might grill to keep from cleaning the kitchen, but cooking fatty burger patties on the grill can also create a bit of a mess. Sure, it's nothing a grill brush (or aluminum foil) can't handle. But using a cast-iron skillet on the grill will reduce the mess even further.

Whether you're cooking steaks with a large fat cap, burgers, or skin-on chicken, foods with a higher fat content will drip more, increasing the likelihood of flare-ups. So, by cutting off any excess fat or skin (anything more than ¼ inch from the edges), you can reduce flare-ups and make your food healthier.