Recipe: Juicy, Well-Crusted All-American Burgers on a Gas Grill

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 See how this recipe was developed here.

The key to well-crusted burgers on a gas grill that are still juicy inside? Preheating your gas grill for a long time.

About this recipe

  • These burgers are cooked on a gas grill for convenience and speed.
  • When getting meat from your Halal butcher, ask for ground beef that is 80/20. The meat should be 80% lean beef, and 20% fat, ground twice, regular thickness.
  • Gas grills can have areas that are hotter than others. Adjust your cooking as necessary.
  • In order to preheat your grill, it needs to be clean to avoid flareups. Check out our guide on how to clean a gas grill.

Total Time: 45 min
Prep: 35 min
Cook: 10 min
Yield: 8 burgers
Level: Easy

Ingredients

2½ lbs freshly ground beef (preferably chuck/shoulder), 80 percent lean, ground twice
8 soft Hamburger buns, white or potato rolls
Salt
Freshly ground black pepper
Cheese, sliced (American or cheddar)
Vegetables and condiments, as desired

Instructions

1. Form the patties.

burgers_gas_grill_01_prep

Using a scale, weigh out 5-ounce (about a very heaping 1/2 cup) mounds of beef and form them into wide patties that are slightly wider than the hamburger buns, laying them in a large tray on layers of parchment or wax paper, 8 patties total. Cover with plastic wrap and place in the refrigerator until ready to cook. This step can be done up to one day in advance with freshly ground beef.

2. Preheat and clean the grill grates.

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Set all burners of a gas grill to high, cover, and pre-heat the grill for five minutes. Scrape the grill grates clean with a wire brush or large crumple of aluminum foil held with a pair of long tongs. Continue to preheat for an additional ten minutes, fifteen minutes total.

4. Season and cook the patties well one one side

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Just before cooking, season each with freshly ground pepper and a healthy layer of salt, more if using coarse or Kosher salt. Carefully flip the patties with a thin metal spatula and season the other sides. Seasoning while the patties are refrigerator cold will keep them together and prevent them from breaking apart.

Working quickly, open the preheated grill and wipe the grates with a kitchen towel or wad of paper towels dipped in vegetable oil until well coated. Immediately add the burgers to the preheated grill. Cook until a dark, charred crust form on the first side, about five minutes. Do not press on the burgers.

5. Flip, cook until desired doneness, and top with cheese

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Flip the burgers and continue to cook until desired doneness, two minutes more for medium, four for medium-well. Top with cheddar cheese one minute before burgers finish or with American cheese as soon as the burgers finish cooking.

6. Remove burgers to rest, toast the buns

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Remove the burgers and store them on a plate or in an aluminum tray to rest for two to three minutes. Meanwhile, toast the buns cut side down until browned and crisp.

7. Assemble and serve

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Build burger as desired and serve immediately. To catch juices of burger, place shredded lettuce underneath patty.

 

 See how this recipe was developed here.

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