Burgers from the grill just taste better. Follow our guidelines and you'll be the king of the grill all summer!
A good burger should be juicy, well formed and the patty should be the highlight of the burger.
- 1 1/2 pounds lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed dried rosemary
- pepper to taste
- Preheat a grill for medium-high heat.
- In a large bowl, mix together the ground beef, Worcestershire sauce, garlic, garlic powder, parsley, basil, oregano, rosemary, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until internal temperature of 160 degrees Fahrenheit.
- Serve on buns with your favourite condiments.
Keep your patty mixture simple and skip the breadcrumbs, you're making burgers not meatloaf! Skip the salt in your mixture, salt dehydrates your meat and can dry out your patties. When mixing your meat with your seasoning, think about forming your patty gently, don't press too hard, you'll squeeze the juices out. After you've formed your burger, pinch the middle of each patty because when they cook, they rise - this evens it out. Always start with a clean, oiled grill grate; this keeps burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
Turn Once. And importantly, do not press your patty with the spatula, it squeezes out flavourful juices. Make sure the grill is the appropriate temperature. medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist. Cook burgers properly. Cook ground beef to an internal temperature of 160 degrees Fahrenheit.