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Can I get some tips on grilling burgers? Tried my hand at it this past weekend for the first time in a while, and I totally fucked it up hah. I used a lot of cayenne pepper, and like a dumbass I thought the redness was the burgers being raw, instead of the spice so I overcooked the hell out of them.
At least my dog got to eat well this week.
I've watched videos and looked at timings and such, but honestly I'm a bit paranoid about eating raw meat, even though I love burgers medium rare. Curious if any grillpillers here can give me some advice.
Get good quality meat, no spices except salt and maybe pepper, you’re making a burger, not meatloaf.
American cheese. No other cheese compares for a burger. Put it on after the flip and close the grill to get it to melt.
Make the grill spitting hot before putting anything on.
Don’t make a dad burger, make those puppies thin. It’s hard to control heat on a grill compared to a skillet, don’t risk a raw middle and a burnt outside.
Don’t worry about undercooking, so what if you eat some undercooked meat? You’ll survive just fine.
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Get a meat thermometer and grill to 170F internal temperature. I mix 4 eggs, 2 cups panko bread crumbs, 1.3kg of extra lean beef, 3 tbsp smoked paprika, 2 tbsp garlic salt and 2 tbsp crushed oregano together into the burger paste, and they turn out great every time if grilled at around 450F. Spices don't burn if you mix them into the meat itself.
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Great burger advice from @yofuckreddit in this comment.
On grilling specifically, you're going to need to just spend some quality time with your grill and be kind of picky about things to sort out the right flame level and timing. The biggest thing I can recommend there is going fairly hot (generally around 475 grill temp for me) so you get that fantastic sear and crust while still keeping the burger moist. I would also strongly suggest starting at a third of a pound or higher on the grill because quarter pounders tend to get overcooked pretty easily.
OH I totally forgot about that comment, thanks for the link! Good point on the quarter pounder- I had definitely cooked other burgers for the same length of time and had them come out fine. Hadn't considered the thickness of the patty.
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Grilled burgers should be seasoned only with salt. Spices burn. A little oil, maybe, if the beef is lean, which it shouldn’t be.
I prefer thick burgers on the grill; smash burgers are better made in the pan where you can smush in onions and mustard.
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