Burger Grilling Secrets

June 13, 2020

Grilling season is coming and here are 10 burger secrets for foodies. Reminder: Fire marshal’s rules say to keep grills at least 10 feet away from buildings – which means no grilling on patios, decks, in breezeways, etc.  Fire up the grill this weekend and try out one – or all – of these pro tips!

“Always go to a butcher and get fresh ground meat. Don’t buy the pre-packaged stuff.” – TOM COLICCHIO, celebrity chef and head judge of Top Chef

“The secret to a burger is to make a thin patty and cook it very quickly over very high heat so that the exterior gets charred, but the inside is nice and pink.” – SEAMUS MULLEN, chef of New York’s Tertulia

“Stuff the burger with garlic herb compound butter.” – RICK TRAMONTO, chef of Restaurant R’evolution in New Orleans

“Don’t overwork the meat. The more you mix it and play with it, the tougher it gets. You want to form it right before it goes on the grill and barely work it. This will produce a more flaky and crumbly tender hamburger.” – SEAN BRASEL, chef of Miami’s Meat Market

“It’s not a big secret, but always seasoning your meats generously with salt and pepper before grilling makes all the difference in the world.” – TIM GOODELL, President of Domaine Restaurants

“One hundred percent chuck (with an 80/20 blend). Chuck has it all. It has great flavor and is affordable. You need 20% fat because much of it melts away on a grill.” – SANG YOON, chef of Father’s Office gastropub in Los Angeles

“I like to use a blue brie. It melts beautifully and has great flavor. Cambozola is my go-to topping, along with some rings from a thick slice of red onion that has been grilled to the sweet and translucent stage.” – RUSS FAULK, Kalamazoo Outdoor Gourmet Grillmaster

“Why mess up a good burger? Just don’t buy the lean stuff. You need the fat! Lettuce, tomato, cheddar cheese, garlic mayo and Benton’s Bacon. That’s ALL you need.” – WALLY JOE, chef of Acre in Memphis


From Burger Republic.

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