GRILLED JUICY BURGERS
Progresso® Italian style bread crumbs provide a simple addition to these grilled juicy beef burgers. Dinner ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Beat egg in large bowl. Add all remaining ingredients except buns; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Place patties on grill. Cover grill; cook over medium heat 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
- If desired, toast cut sides of buns during last minute of cooking time. Serve patties in toasted buns with desired condiments.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 1 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 4 g, TransFat 1 g
JUICY GRILLED BURGERS
These are super good burgers. I've made burgers like this for the past year, using salt and pepper instead of McCormick's.. I discovered McCormick's and tried it... Boy did it make a difference.... We usually eat these burgers with potato salad and baked beans...
Provided by gertc96
Categories Meat
Time 17m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare your grill.
- Combine the first 7 ingredients into a large bowl.
- Pat out your burgers to desired size and thickness.
- Place on a lightly oiled grill and grill on each side for 5-7 minutes or until done.
- If topping with cheese, place cheese on burger as soon as it is taken off the grill.
- Serve on your choice of buns with your choice of toppings.
THIN BUT JUICY CHAR-GRILLED BURGERS
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one side before flipping it and briefly cooking the second side. This technique allows you to get a nice dark crust on that first side without the risk of overcooking. To form thin patties that hold together on the grill, massage the ground beef briefly - which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.
Provided by J. Kenji López-Alt
Categories dinner, lunch, burgers, main course
Time 15m
Yield 4 burgers (with 3-to-4-ounce patties)
Number Of Ingredients 5
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
- Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
- Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
- Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
- These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
- Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
- Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
- Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.
JUICY GRILLED TURKEY BURGERS
Steps:
- 5A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 5B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 6. Clean and oil cooking grate. Brush 1 side of patties with oil and season with salt and pepper. Using spatula, flip patties, brush with oil, and season second side. Place burgers over hot part of grill and cook until burgers are well browned on both sides and register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, transfer to cool side of grill, cover, and continue to cook until burgers register 160 degrees.) 7. Transfer burgers to plate and let rest for 5 minutes. While burgers rest, grill buns over hot side of grill. Transfer burgers to buns, add desired toppings, and serve.
JUICY GRILLED BURGERS
Steps:
- Prepare a grill for high heat. Combine the beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice. Shape the meat into 4 to 5 large patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper. Put burgers on a lightly oiled grill over the prepared coals and grill for about 5 to 7 minutes on each side, or until done as desired. Serve on split toasted buns with your choice of sliced vegetables and condiments.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #beef #barbecue #easy #ground-beef #meat #equipment #grilling
You'll also love