GRILLED BURGERS
Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.
Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
DELICIOUS GRILLED HAMBURGERS
Juicy, smoky grilled hamburgers. Serve on buns with your favorite toppings.
Provided by BIGGUY728
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat.
- In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
- Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 1.9 g, Cholesterol 98.7 mg, Fat 30 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 9.5 g, Sodium 219.7 mg, Sugar 0.8 g
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.
GRILLED BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties on both sides with salt and pepper.
- Lightly brush the grill grates with vegetable oil, then grill the patties indentation-side up until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness.
- Remove the burgers to a plate and let rest 5 minutes so the juices redistribute. Serve the burgers on the buns; top as desired.
GRILLED HAMBURGERS
We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. (Here's our burger guide for more information and inspiration.) But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, weekday, barbecues, burgers, meat, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
- Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.
GRILLED SAM-BURGERS
From: Family Fun Magazine. And I quote: "When it comes to grill recipes, we'll put our money on any guy whose two-year-old daughter tells him, "Dad, I want some brisket!" So when Sam Mead, the senior producer for Family Fun.com, showed us his recipe for Sam Burgers, we couldn't get to our grill fast enough. We could tell from the ingredients that this was the sort of spiffed-up burger a guy could actually prepare without gourmet credentials. As for testimonials, Sam reports that his daughter, Ruby, "goes right for the burger and forgets about the bun." The biggest reward of backyard grilling? According to Sam, it's the satisfaction of cooking for friends and family. And, he says, "Cooking outdoors always seems to make the food taste especially good". As toppings aren't mentioned use your favorites.
Provided by Annacia
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a large mixing bowl, mixing thoroughly with your hands or a wooden spoon.
- Shape into 4 patties by hand, making the center of each just a little thinner than the edges.
- Refrigerate until ready to grill.
- Start your grill, and when it's good and hot, grill the burgers to the desired doneness, flipping once.
- They'll take about 4 minutes on each side, more or less, depending on how you like them cooked.
- To make cheeseburgers, top with slices of American cheese or sharp Cheddar cheese after you flip them.
- Makes 4 burgers.
BEST GRILLED BURGERS
Nice moist grilled burgers with just the right amount of seasonings. No more boring burgers! Adjust the seasonings as desired. These won't dry out, and they re-heat nicely!
Provided by Lisa Gay
Categories Meat
Time 13m
Yield 4-6 burgers
Number Of Ingredients 8
Steps:
- Mix all ingredients and shape into burgers.
- Grill to desired doneness.
- Top with a slice of your favorite cheese.
- We especially like provolone or swiss.
- Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!
THE BEST GRILLED HAMBURGERS
Make and share this The Best Grilled Hamburgers recipe from Food.com.
Provided by Harrison Jr
Categories One Dish Meal
Time 20m
Yield 8 burgers, 4-8 serving(s)
Number Of Ingredients 2
Steps:
- From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
- Sprinkle with salt and pepper.
- Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
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HOW TO GRILL THE BEST BURGERS | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Fat = Flavor. Use beef that is no leaner than 85 percent. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook.
- Build Additional Flavor. Add just about anything you like to your burger mixture. Here are a few flavoring suggestions: Fresh or dried herbs and spices.
- Hold the Salt! Don't combine salt into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers.
- Don't Mix Too Much. Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
- Let the Flavors Mingle. Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them.
- Form a Good Patty. Don't form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.
- Temperature Matters. 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.
- Clean Your Grill. 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 Don't Smash. It's hard to resist, but do not flatten your burgers with the spatula. It squeezes out flavorful juices.
- Cook Thoroughly. How long to grill hamburgers? Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.
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