Grilling: Forming and Grilling Hamburgers

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how to form and grill juicy, plump hamburgers.

Released on 11/11/2008

Credits

Starring: Elizabeth Karmel

Transcript

00:00
(upbeat melody)
00:10
It's burger night tonight, and I'm gonna show you
00:12
how to make a perfect back yard burger.
00:15
It's really quite simple.
00:17
You wanna start with a nice mixture
00:18
of sirloin and ground chuck, which I've got here.
00:21
And my favorite way to flavor it is adding a little bit of
00:24
dry mustard and a little bit of Worcestershire sauce,
00:27
and that's all.
00:28
We're gonna take a nice, generous portion of meat.
00:32
Now you can see the way that I'm doing this
00:34
is just by rotating it around
00:37
just to make a nice round shape.
00:40
You can see I've got this beautiful patty,
00:42
but I don't want that patty to become a meatball,
00:45
and here's a great chef tip for you.
00:48
If you take your thumb and depress it in the patty
00:52
and make a little hole, you will never have a meatball
00:56
that use to be a hamburger.
00:58
And the reason is that as the meat cooks
01:00
the meat fibers expand.
01:02
Well, if you put a hole there, they expand to fill
01:03
that hole, and you've got a nice flat, even burger.
01:07
Okay, so our burger's all formed.
01:09
Now what we need to do is season it.
01:12
So I'm just gonna brush it with a little bit of olive oil.
01:15
This will help keep the burger juicy
01:17
and this will also help prevent it from sticking.
01:21
After I put a little oil on it, I'm going to salt it
01:24
with kosher salt and freshly ground pepper.
01:29
A nice even coating is all you need
01:31
and you wanna do this just before you cook.
01:33
Now I'm gonna turn it over and do the same thing
01:36
on the other side.
01:37
I'm gonna take my red tongs, because my burger is raw,
01:42
and I'm gonna put this burger on the grill over direct.
01:50
And I'm gonna immediately close the lid of the grill
01:53
because I wanna keep all of that heat in there
01:56
so the outside of my burger becomes charred
01:58
and has a nice crust on it.
02:01
It'll take about two or three minutes on this side,
02:03
and then I'll turn it over and finish cooking it
02:06
on the second side.
02:07
To turn the burger I'm gonna use both a spatula
02:09
and a pair of tongs.
02:11
But the one thing that I'm not gonna do with the spatula
02:13
is press the meat.
02:15
That's something that people love to do,
02:17
I think it's sort of a nervous habit when they're grilling,
02:19
but you don't wanna do that because then you're gonna
02:21
toughen the meat and you're gonna release
02:23
all those yummy juices.
02:25
Now I'd much rather have a juicy burger
02:27
that looks like it's coming slightly apart
02:30
instead of having a very, very firm and tough burger.
02:34
Ohh, have you ever seen a prettier burger than that?
02:42
(upbeat melody)