Yummly

Facebook

Pinterest

Twitter

Email

Summertime = Grilling time!  There is nothing better than a thick and juicy cheeseburger cooked on an open flame.  Am I right?

When I was a kid growing up in the 80’s (Gen X’er here), burgers in the summertime were cooked on a Weber Kettle Grill with charcoal.   Gas grills were sacrilege. The End. Period.

I now live in the city and grill on my roof deck where it is very windy.  Cooking with a charcoal grill, hot embers, and an open flame is not safe.   I have also come to appreciate the convenience of a gas grill.  Regardless of what type of grill you use, cooking a great cheeseburger is easy if you follow a few simple steps.

Constructing The Ultimate Cheeseburger

What you put your burger on, what you put on your burger and, how you construct it is almost as important as, how you cook it.

The Bun

Some people say a potato roll is the way to go, others say a sesame seed bun, I say –  brioche.  Brioche buns are soft, yet sturdy.  They maintain their structure throughout a burgers consumption.  And, they add a nice buttery flavor.

The Cheese

There are two factors when selecting a cheese for a burger:

1. Flavor
2. Meltability

I’m an American cheese fan (hear me out).  First, its flavor does not overpower the meat.  Second, it melts easily.   Now I know what you are thinking, American cheese is not real cheese.   Listen, I’m not going to debate you.  What I am going to do is steer you to the Serious Eats Article that discusses the topic in depth.  If you still can’t stomach buying American cheese, go for a young cheddar.  A Younger cheese will melt better than an aged cheese and is not as pungent.

The Toppings

The lettuce, tomato, and onion go on the top of the burger.  The bottom of the burger should only touch the bun.  Why?  The bun acts as juice sponge.  If you put anything in between the patty and the bun, the burger will slide and create a mess.

The Ketchup

One word, Heinz.  It’s the best.

The Ultimate Cheeseburger Cooking Tips:

The meat

Use the freshest ground meat you can use.  If you have patience,  hand chop your meat or use a food processor right before cooking.  The easier route,  go to the store and have the butcher freshly grind your burger meat.

When choosing a cut of meat, you will want to choose meat with fat.  Yes, fat.  Fat adds flavor and moisture.  If you want a flavorless dry burger, sure, go for a lean cut of meat.   I like a combination of Chuck (70%) and sirloin (30%).

Finally, loosely pack your burgers and don’t overwork the meat.  You need to give the meat some room to cook.  If you over work and tightly pack your burger, you will end up with a hockey puck.  Too loose, it will fall apart.

Don’t flip to fast

Don’t be eager to flip your burger.  You need to let a crust form before you flip.  Searing each side will take 2-3 minutes.

Cook on indirect heat

Once you sear your burgers, move them to indirect heat to finish cooking.  This will ensure the outside of the burger is not burnt.  It will also allow your cheese to melt slowly and evenly.

Print

The Ultimate Cheeseburger

Prep Time 20 minutes

Cook Time 20 minutes

Author delane

Ingredients

• 1 ½ pounds 85/15 fresh ground beef  90/10 if you want a leaner burger
• 4 brioche buns
• 1 to mato sliced
• 1 onion sliced
• 8   iceberg lettuce leaves
• 4 slices cheddar cheese young in age
• Salt
• Pepper
• Heinz Ketchup

Instructions

1. Preheat grill.
2. Divide meat into 4 equal portions.
3. Form meat into patties, about ½ inch thick with the edges thicker than the middle. Try to handle the meat as little as possible.
4. Season with salt and ground pepper.

Gas Grill

1. Preheat grill on high.
2. When grill is hot, place burgers gently on grill over direct heat. Turn burners down to medium-low heat.
3. Cook for 3 minutes, flip burgers and cook for an additional 2 minutes.
4. Move burgers to the upper rack of the grill and complete cooking over indirect heat.
5. Cook for an additional 2-3 minutes for medium-rare, 5-6 more minutes for medium

 Charcoal grill:

1. Heat coals
2. When coals are hot (orange with white ash), place burgers gently on grill over direct heat.
3. Cook for 3 minutes, flip burgers and cook for an additional 2 minutes.
4. Move burgers to the side of the grill and cook over indirect heat.
5. Cook for an additional 2-3 minutes for medium-rare, 5-6 more minutes for medium.