Grilling. Need tips and recipes

[alfa147x]

Hey guys

It's 85ºf outside and since I'm the only one who can cook I'v been asked to do some grilling tonight. I don't grill much:;; I'v done hot dogs and steaks.
What should I grill tonight? Burgers have been requested. I'v never made burgers in my life (I'm Indian). But I fucking love Five Guys. Tips? Recipes?

What else should I make with it?

I'll be using one of these:

Thanks guys!

 

[sjwaste]

Burgers are pretty easy. Buy ground meat - coarse ground if you can get them to do it for you at the meat counter, or if you have a butcher. Otherwise, whatever you get in the meat case at the supermarket will be a medium grind. That works too.

Buy about a pound of meat per 4 burgers that you want to make. Put the meat in a bowl, add whatever seasonings you like. I recommend salt and pepper at a minimum, but you could add some herbs, garlic powder, whatever else you like. Sky's the limit. The more you season, the closer you are to sausage than burgers, but it will still be good.

Mix everything together, but try not to mash the meat or overwork it (heh!). Then get a quarter pound or so in your hand and loosely form it into a burger. Since it's going on a grill, you do want to work it a little more than normal and have it be somewhat dense, otherwise it will fall apart and fall through the grates. If you have a griddle, or cast iron pan that you can put on the grill, you can form the burgers more loosely.

You can bind with an egg and a little bit of breadcrumb when you're mixing it all together too. Some will argue that's meatloaf, not hamburger, but it works.

Grill over high heat to med rare.

 

[tfinch2]

I add an egg, a bit of liquid smoke, and Uncle Chris steak seasoning.

 

[jeffrey]

Burgers are pretty easy. Buy ground meat - coarse ground if you can get them to do it for you at the meat counter, or if you have a butcher. Otherwise, whatever you get in the meat case at the supermarket will be a medium grind. That works too.

Buy about a pound of meat per 4 burgers that you want to make. Put the meat in a bowl, add whatever seasonings you like. I recommend salt and pepper at a minimum, but you could add some herbs, garlic powder, whatever else you like. Sky's the limit. The more you season, the closer you are to sausage than burgers, but it will still be good.

Mix everything together, but try not to mash the meat or overwork it (heh!). Then get a quarter pound or so in your hand and loosely form it into a burger. Since it's going on a grill, you do want to work it a little more than normal and have it be somewhat dense, otherwise it will fall apart and fall through the grates. If you have a griddle, or cast iron pan that you can put on the grill, you can form the burgers more loosely.

You can bind with an egg and a little bit of breadcrumb when you're mixing it all together too. Some will argue that's meatloaf, not hamburger, but it works.

Grill over high heat to med rare.

Great reply, but if I was cooking for a group I don't think I'd go med rare. Well done should keep everyone safe and keep you from having to throw any burgers back on the grill.

 

[PhoKingGuy]

Great reply, but if I was cooking for a group I don't think I'd go med rare. Well done should keep everyone safe and keep you from having to throw any burgers back on the grill.

This, if I'm grilling burgers for anyone I'll either ask them how they want it or just finish to well

 

[alfa147x]

Thanks everyone! Headed to the butcher to see what they have

 

[DrPizza]

Depends on where the burger comes from. If from a grocery store where the beef is ground at some multi-national conglomerate that grinds of 1000 cows per minute, it's medium well to well done. If it comes from a local butcher or grocery store where the ground beef is ground on premises, medium.

 

[AlienCraft]

Let the charcoal burn until most of the briquettes are showing some ash... place patties on grill and let them sit until blood is pooled on top. THEN Flip just once. add cheese or other toppings in the last minute of cooking. If you need to pull them off before serving, cover them to avoid them drying out too much. they will continue to cook for a few minutes after removing from grill.

 

[dougp]

Burgers are pretty easy. Buy ground meat - coarse ground if you can get them to do it for you at the meat counter, or if you have a butcher. Otherwise, whatever you get in the meat case at the supermarket will be a medium grind. That works too.

Buy about a pound of meat per 4 burgers that you want to make. Put the meat in a bowl, add whatever seasonings you like. I recommend salt and pepper at a minimum, but you could add some herbs, garlic powder, whatever else you like. Sky's the limit. The more you season, the closer you are to sausage than burgers, but it will still be good.

Mix everything together, but try not to mash the meat or overwork it (heh!). Then get a quarter pound or so in your hand and loosely form it into a burger. Since it's going on a grill, you do want to work it a little more than normal and have it be somewhat dense, otherwise it will fall apart and fall through the grates. If you have a griddle, or cast iron pan that you can put on the grill, you can form the burgers more loosely.

You can bind with an egg and a little bit of breadcrumb when you're mixing it all together too. Some will argue that's meatloaf, not hamburger, but it works.

Grill over high heat to med rare.

Never put salt on the inside of beef, it fucks up the texture & messes with the juices.

 

[crashtestdummy]

Depends on where the burger comes from. If from a grocery store where the beef is ground at some multi-national conglomerate that grinds of 1000 cows per minute, it's medium well to well done. If it comes from a local butcher or grocery store where the ground beef is ground on premises, medium.

I've never tried it, but On Food and Cooking has a good (though expensive) suggestion for those who really love rare burgers but are paranoid about food safety: buy a fresh cut of meat, not ground. Blanche the outside briefly in boiling water--the heat will only penetrate a couple millimeters, but should kill the bacteria on the outside. Then, grind the meat yourself and cook shortly after. You can cook this rare and be relatively certain (as long as your grinder is clean) that you won't get anything really terrible from the meat.

 

[zinfamous]

substitute ground chuck with sirloin for super burger awesomeness.

also consider mixing with ground veal, or maybe even lamb.

hmmmm, lamb burgers with melty goat cheese.