This is the juiciest and most flavorful hamburger recipe! Using all the tips and tricks in this recipe you will end up with perfectly grilled burgers.This recipe makes five ⅓ lb burgers or six ¼ lb burgers.(you can watch Susie make these amazing burgers on a 30 minute Pin TV episode, includes a ton of tips and tricks!!)
optional classic toppings: cheese, lettuce, tomatoes, onions, pickles, ketchup, mustard, mayosee notes for other topping options
Instructions
Start by preheating your charcoal or gas grill. Gas grills should be on medium to meduim high heat (375° to 400°).
BURGER PATTIES
In a large bowl combine the bread pieces, milk, kosher salt, onion powder, black pepper, garlic clove, Worcestershire sauce and Dijon mustard.
With a fork mash everything together until it makes a fine paste-like mixture. This is called a panade.
Add the ground beef and with clean hands or a fork mix the beef and panade together. Pro Tip: Remember to not overwork the beef. You want tender burgers!
Divide the mixture into 5 equal parts. Then form your patties. This makes five ⅓ lb burgers, or you can make siz ¼ lb burgers. Can also be made into sliders size!Pro Tip: make your patties about ½-1 inch larger than your bun, this allows the patty to shrink a little on the grill but still fit your bun perfectly!
Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill!
GRILLLING (CHARCOAL OR GAS)
Place your burger patties over direct heat on hot grill grates. Cover the grill and cook the first side for 3-4 minutes.
Flip the burgers. Cover the grill back up and cook the second side for 3-4 minutes.
Use an instant read thermometer to see if your burgers have reached your desired temp:Well Done: 160°F to 165°FMedium Well: 150°F to 155°FMedium: 140°F to 145°F
If you are adding cheese move the burgers to indirect heat and place the cheese slices on the burgers. Close the lid and let melt for 1 minute.
Let the burgers rest off the heat for about 5 mintues before serving.
SERVING
If you like a grilled bun spread butter on the bottom and top bun. Place cut side/butter side down over indirect heat for a minute or two until it is golden.Don't walk away, it can go from golden to burned very quickly.
Add a tomato, onions and lettuce to the bottom bun top with the burger and pickles. Add the sauce to the top bun and put the burger together.
TO MAKE AHEAD
FRIDGE:You can make the patties 1-2 days ahead! Simply form the patties and then place on a baking sheet and cover with plastic wrap. Refrigerate until it is time to grill.You can also stack the patties with a little parchment paper between each burger, then place in a container or baggie.
FREEZING:You can freeze these raw burger patties for up to 3 months! Simply form the patties and freeze them on a plate or baking sheet for about 6-8 hours. Once they are frozen transfer to a freezer safe container or baggie.Thaw in the fridge overnight before grilling!
Video
Notes
GROUND BEEF: you want to purchase the best beef you can for your grilled burgers! An 80/20 ground chuck purchased at the meat counter will be one of the best options. However if you want to grind your own this resource from Smoked BBQ Source has some great info on making your own ground beef and grilling temps.BURGER TOPPING IDEAS:BBQ Burger - BBQ sauce and mayo mixed together, pickled jalapenos, American or cheddar cheese, French fried onions.Bacon Jam - Bacon Jam , Boursin Cheese, mayo, lettuce, and tomato.California Burger - Provolone Cheese , Pesto mixed with mayo, avocado, tomato, onion, lettuce.Goat Cheese Lovers - caramelized onions, sauteed mushrooms, piles of goat cheese!Asian Flavors - Sambal Aioli , kimchi or Cilantro Lime ColeslawGROUND TURKEY: If you would rather use ground turkey pop over to this recipe for Juicy Turkey Burgers.GROUND PORK: If you would rather use ground pork pop over to this recipe for Grilled Pork Burgers with Garlic Cream Sauce.