Simplicity is perfection when it comes to the best grilled burgers. 100 percent ground chuck, salt and pepper—and lightly handled.
1 1/4 pounds 100% ground chuck
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 hamburger buns, split and toasted on the grill
Suggested Hamburger Toppings: sliced cheese, cooked bacon, guacamole, sautéed onions and/or mushrooms, mustard, mayonnaise, ketchup, pickles, lettuce, tomato slices and fresh onion slices
- Place ground chuck in a large bowl and break up with fingers to increase surface area for seasoning. Sprinkle salt and pepper over meat and toss lightly with hands to distribute seasoning. Divide meat into 4 equal portions (5 ounces each). With cupped hands, toss portion of meat back and forth to form a loose ball. Pat lightly to flatten to a 1-inch thick burger, 3 1/2 to 4-inches across, using your fingertips to create a pocked, textured surface. Repeat with remaining meat.
- If you plan to grill burgers, heat enough coals to make a hot fire (at least 5 pounds). When coals are hot covered with white ash, spread them over half of gill. Replace grill rack and lid; heat until grill rack is very hot, about 5 minutes. Place burgers on grill rack over hot coals, cover and grill on one side. Turn burgers and grill to desired doneness. If you are pan-broiling, heat a 12-inch cast-iron skillet over medium-high heat until very hot, at least 5 minutes. When pan is hot (drops of water flicked into the pan evaporate immediately), add patties and cook one side. Turn burgers and cook to desired doneness.
- Serve immediately with toasted buns and desired toppings.
Makes 4 servings.
- Perfect Timing for Burgers:
- Rare: 3 minutes per side.
- Medium-Rare: 4 minutes per side.
- Medium-Well: 5 minutes first side, 4 minutes second side.
- Well Done: 5 minutes per side.