Grilled Hamburgers

Typically people think of a hamburger patty as beef. When using ground beef to make hamburger patties you want to select the right meat. Getting expensive and lean cuts for grinding won’t make a better burger. The real secret to the burger flavor is in the fat, ground chuck, round or sirloin work best or a combination also works. The other factor that improves the patty is a coarse grind. finely ground meat can become soft and mushy, making the patties hard to work with and more likely to fall apart on the grill.

Lean ground beef like ground sirloin or the 7 – 10% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make for a dry burger. But too much fat and the burger will shrink while cooking. I use 80/20% which seems to work very well.

When it comes to forming the patties, make the burger slightly larger than the bun and about an inch in thickness. A thicker patty will not allow you to get the middle cooked safely before the surface becomes too dry, also don’t pack the meat too firmly. Finely chop any vegetables you may put in the patty to avoid making the patty unstable while cooking.

Start with a very hot grill, lift the lid and place the patties on the grill. When the raw meat hits the hot cooking grate it will stick, if you try to turn it too early the burger will fall apart. The process is that as the bottom of the patty cooks the grease will create a non-stick surface on the patty and the heat from the grate will char the meat, separating it from the grate. At this point you want to flip the patties, the process will repeat. When the burgers have released again, flip them again and turn down the heat continue grilling for about 2-3 minutes, flip a third time and continue for about 2-3 more minutes, during the last minute would also be the best time to add any cheese or your favorite sauce before removing the burger.  Remove the hamburger patty when done and let sit for 1 -2 minutes before you serve.

Try using fresh ground beef in your next hamburger. Most any butcher will grind meat on demand, so pick up some fresh ground round or chuck, not too lean, take it home and grill it right away. You will definitely notice a difference, use freshly baked rolls to finish off the perfect sandwich.

Try adding a toppings bar for people to choose their own toppings to create their own perfect hamburger.

Tip – I personally prefer to add Worcestershire’s sauce  and Ted’s all purpose seasoning before cooking, and also on the first flip.

Steak Guide

Grilling Steaks

Grilling Instructions – Start with a hot grill, wait that extra couple of minutes for the cooking surface to be really hot.  The first step of the process is cosmetic to give the steaks those nice grill stripes. Let the steaks sit and sizzle for about two to three minutes each side on High. When you have the look, cook on medium temperature until desired wellness.

New York Steak

Essentially a T-Bone steak with the bone removed, leaving a fabulous cut of meat full of flavor and ultimate tenderness. The New York is a great steak for those who like a lean but juicy steak.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Ribeye Steak

Cut from the juiciest, most flavorful part of the forequarter. Distinctly well marbled but trimmed of all non-essential fat, this cut delivers a tremendous flavor.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

T – Bone Steak
 
New York and Tenderloin all in one steak plus a bone in the centre that helps to retain moisture while cooking.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Porterhouse Steak

Quite simply is a larger version of a T-Bone steak.  A combination of two of the best cuts, a tender Fillet and a juicy New York.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Prime Rib Steak

Cut from the rib section next to the shoulder these steaks are well marbled, tender, and on the bone to retain and enhance steak juices.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Tenderloin Steak / Filet Mignon

Usually the gourmet’s choice. No other steak is as highly prized for its “melt in your mouth” goodness while remaining one of the leanest cuts available. Properly prepared, it can actually be cut with a fork.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Top Sirloin Steak

Cut from the end portion of the loin and offers a robust flavor and tenderness quality all its own.
Grilling Steak – Dry, direct heat; grill, broil or pan-fry

Marinating Steaks

Marinate Instructions – Combine marinade ingredients in small bowl; reserve 1/4 cup marinade for basting. Place remaining marinade in food-safe plastic bag, add steak.  Close bag securely and marinate in refrigerator 1 – 6 hours or as long as overnight, turning occasionally.

Sirloin Tip Steak

Very lean, marinating helps to enhance the tenderness of this cut. Excellent for brochettes.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Flank Steak

Also called London broil. It is a lean, flat, boneless cut from the flank section, just below the loin and sirloin. It is popular marinated or stuffed and rolled.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Eye of Round Steak

A versatile cut from the hip area. Although very lean, it is not short on flavor. Try having this cut a little thicker and cut across the grain to enhance tenderness.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Round Steaks

Cut from the inside thigh portion of the round. Top round steaks are not as tender as those from the loin or sirloin, but they have a good combination of tenderness and flavor.
Marinating Steak – Dry, direct heat; grill, broil or pan-fry

Simmering Steaks

Blade / Chuck Shoulder Steak

Full of flavor and texture. This cut can be bone in or boneless, cut thick or thin, and can be broiled or roasted.  The best way to cook chuck steaks is to braise them. To braise, sear them on both sides in a heavy pan, add a small amount of liquid such as seasoned broth or wine, cover tightly and simmer them until tender.
Simmering Steak – Cook with Liquid, low heat and covered