How long should burgers cook on the grill

• Level: Easy
• Total: 20 min

• Prep: 10 min
• Cook: 10 min

• Yield: 4 servings
• Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 8 servings Calories265 Total Fat15 gSaturated Fat5 gCarbohydrates11 gDietary Fiber 1 gSugar1 gProtein22 gCholesterol73 mgSodium286 mg

• Level: Easy
• Total: 20 min

• Prep: 10 min
• Cook: 10 min

• Yield: 4 servings
• Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 8 servings Calories265 Total Fat15 gSaturated Fat5 gCarbohydrates11 gDietary Fiber 1 gSugar1 gProtein22 gCholesterol73 mgSodium286 mg

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1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

4 slices cheese (optional)

4 hamburger buns, split; toasted, if desired

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
3. IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
4. IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
5. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
6. Sandwich the hot burgers between the buns and serve immediately.

Let's get grilling

1

It’s critical to start with the right type of meat. Don’t skimp on the fat. Look for a mix of 80-percent lean beef and 20-percent fat for a juicier, more flavorful burger. Although ground chuck is standard, you can also opt for flavorful ground brisket or ground short ribs. Season with salt and pepper, but use a gentle touch, as over-mixing or compacting the ground meat will result in dense, firm burgers.

2

The ideal burger patty size is about six ounces — roughly between the size of a baseball and a softball. Once the ball is formed, flatten it out in your hands or on a cutting board until it’s about three-fourths of an inch thick and circular in shape. Put a slight indentation in the center of the patty, as this keeps the patty from swelling up and becoming too round during cooking. You can also choose to maximize crispiness and surface flavor by grilling thinner patties, and stacking two in each burger. Refrigerate the patties until ready to cook.

3

Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Learn more about the best ways to light the coals here. Configure the coals for a two-zone fire, with coals covering about half of the grill. You want the coals at a medium-high temperature, meaning that you can carefully hold your hand above them for five to six seconds before pulling it away. We look for a grill temperature of around 400°F. If you need to increase or decrease your temperature, do so now. Add the grate above them and let it heat up.

4

Sear the burgers directly over the coals until brown and crispy on the bottom, about four to five minutes. You’ll know to flip the patties when you see liquid pooling on the uncooked surface. Be careful not to char the meat or press down on the patties with a spatula while cooking, you’ll squeeze out all those flavorful juices. Flare-ups will happen. This is just the fat rendering and dripping onto the coals. Simply move the burgers to the other side of the grate until the flames subside. Use a long-handled metal spatula to flip the burgers only once. Then sear the other side to lock in the juices.

5

Once the burgers are seared, reposition the burgers so that they are no longer directly over the coals, place the lid atop the BBQ and continue cooking until they reach the desired temperature. It’s always a good idea to use a meat thermometer to confirm doneness.

6

As the burgers approach completion, now is the time to add cheese, if desired. You want to give it enough time to achieve melty goodness, so plan ahead. And don’t forget to butter and toast those burger buns. Watch them closely — they burn fast.

7

There is no need to “rest” a burger. Put it right on those toasted buns, add the toppings you like best and enjoy.

Ingredients

• 80% lean ground beef

  1.5 pounds

• salt and pepper to taste
• sliced cheese
• hamburger buns
• tomatoes
• onion
• lettuce

For safe meat preparation, reference the USDA website.

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