Scott’s World Famous Hamburgers

HamburgerTo those who know me and have tasted my barbecued hamburgers (technically grilled since the “BBQ” uses propone and not charcoal), I am known for my “world famous” hamburgers.

Since everyone has their own tastes in the toppings they put on their hamburgers, I will not touch at all on that in this piece.  This post is all about the meat−how to make sure it is mega-juicy and done just right.  It is all about the proper heat and time.

Without further ado:

  1. Purchase the best Angus beef patties you can find.
  2. Season them with Montreal steak seasoning on just the top side of the raw patties.
  3. Pre-heat the grill to 400 degree Fahrenheit using all burners with the lid closed.  So, that means keeping the temperature control knobs on high until the inside temperature of the grill is 400 degrees Fahrenheit.
  4. Once the grill is at 400 degrees Fahrenheit, place the patties on the back grates of the grill−do not sear them…leave them alone and close the lid.
  5. After you have opened the lid the temperature will have dropped below 400 degrees Fahrenheit, so wait until the temperature gets back up to that temperature and then turn the temperature control knobs to half and then set a timer for five minutes−fight the urge that most people have when they grill.  Do not open up the lid during the first five minutes (leave the patties alone).
  6. Once your timer has informed you that five minutes are up, open up the lid of the grill and flip the burgers.  At this time, put the buns on the front grill grates to toast them.  Once the temperature is back up to 400 degrees Fahrenheit, turn your timer on for six minutes, and do not open the lid except to get the buns off of the grill after a minute.  When you open up the grill lid to get the buns off work quickly with the spatula and have a plate ready to get them off of the grill as quickly as possible to avoid heat loss inside the grill.   The second you remove the buns close the grill lid immediately.  Once the six minutes are up it is time to remove the patties.  Place them in a flat casserole dish large enough to hold the patties without stacking the patties on top of each other and also make sure that the casserole dish has a lid to keep the hamburgers hot until the moment you are ready to dress the buns and then put the hamburgers on the buns.
  7. If you want to put cheese of some kind on the burgers then after the six minutes are up turn all of the temperature control knobs off (remember that all cooking has carryover cooking and you do not want to overcook the hamburgers).  Put the cheese on the patties and close the lid.  Given the heat that will still be inside of the grill it will only take about 30 seconds to thoroughly melt the cheese.  After the cheese is melted follow the instructions with the casserole dish described in step #5.
  8. Now to the best part−do not hesitate…dig into the hamburgers as soon as they are plated inside the buns (that means have all of your side dishes already served up and ready to go), as you want to relish your hamburgers while they are still piping hot.

If you follow a few simple before and after steps and understand it is all about the proper heat and time then you will never fail to serve and enjoy extremely juicy and smoking hot hamburgers.

Give it a go and let me know how you do.

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