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A good barbecue hamburger recipe is essential to every outdoor cook's repertoire.
And we all know why...
Hamburgers are amazing! The juicy, charred, beefy flavor is out of this world! Add your favorite toppings and condiments and you're in barbecue burger bliss.
You burger lovers know what I'm talking about...
Barbecue hamburger recipes can be simple or very complicated. But when done right, they reach a culinary peak that is hard to rival.
Making a good barbecue hamburger is not hard, and it shouldn't be.
Most people go wrong because they just don't know any better. It's really simple and I think some people over complicate things.
I'm here to help you though, and with this barbecue hamburger recipe, you'll be making the best burgers ever!
Here are the basics to a great barbecue hamburger recipe, which helps you make a fantastic barbecue hamburger...
The first and most important factor in making a tasty, juicy burger is selecting the right meat. The fat content and the cut of meat are essential to your success.
The fat content should be 80/20, meaning the meat should have a 20% fat content. This will be clearly marked on all the ground beef that you buy.
This may seem like a high fat content, and it is. But you need this high fat content to keep the burgers moist while they're seared over high heat. If you use meat with a lower fat content, your burgers will be dry...
And you don't want that. You want nice, juicy burgers.
The cut of meat you want is ground chuck.
Ground chuck comes from the beef shoulder. It is very tough, that's why it is often braised, stewed or turned into ground chuck.
Beef chuck is also very flavorful. It contains a lot of connective tissue, like collagen, which melts when it's cooked.
This makes your barbecue hamburgers moist and delicious. Yum!
The next important thing about making barbecue burgers is not overworking the meat, or mixing it too much.
A properly formed and cooked burger should be easy to bite, and fall apart in your mouth. It shouldn't be tough and chewy!
The key is to toss the meat gently with the seasonings and then form it into patties, without mixing it or kneading it too much.
To make your life easier and to prevent overworking the meat, you can use a burger press.
They have a form that you put the meat into and then you press down on the meat with the other half of the press.
Make sure you get one that pushes the patty out or has an easy way to remove the patty.
If you have to pull the patty out with your fingers, it will no longer be the beautiful hamburger patty that it once was.
A burger press is definitely a handy tool to have around.
If you looking for one, you can find them at Amazon.
A simple, inexpensive burger press is the lid of a jar. I use the plastic lid from a large jar of Planter's peanuts. Make sure the lid is a little larger than your bun because the patty will shrink while cooking.
Line the lid with plastic wrap, press the meat into the lid. Lift the patty out using the plastic wrap.
You want to add some seasonings to enhance the flavor of the meat, but not so much that it covers or masks the beefiness of the burger.
Barbecue Hamburgers are relatively thin. This means you need to cook them quickly over medium high to high heat. This ensures that your burger gets a nice char on the outside before the inside gets overcooked and dry.
I know you've seen people pushing a spatula down on a burger while it's cooking. Don't do this!
This pushes the fat, along with the juiciness and flavor out of the burger.
If you form the patty properly, you don't need to push it down to flatten it.
Don't worry, I'll show you how...
Recipe notes: This recipe may seem long, but it's not hard or complicated. I just want you to understand what's going on so you get the best results. After you make this barbecue hamburger recipe a few times, you'll be able to do it in your sleep.
The patties in this barbecue hamburger recipe are 7 ounces each. This makes a good-sized burger; it's not too small and it's not too big, it's just right!
I've made a lot of burgers, (in restaurants and at home), and a 7-ounce burger will be big enough to satisfy most of your guests.
The proportions for this barbecue hamburger recipe are based on this size burger, that's why the recipe calls for 2.25 lbs. ground chuck. This makes 5 patties with an ounce to spare.
To make sure the burgers are all the same size and are done at the same time, I recommend that you use a kitchen scale. It helps to insure consistent results. Place some plastic wrap over your scale to make cleanup a breeze.
If you don't have a kitchen scale, just divide the meat into equal proportions the best that you can.
A kitchen scale is nice to have in your kitchen. I use mine all the time, especially for dividing up meat and for baking.
You want to cook your burgers over medium high to high heat. For a charcoal grill, use enough charcoal to fill a large chimney starter. If your grill is large enough, you may want to build a modified two-level fire so you can toast the buns after the burgers are done.
To build this modified two-level fire; after the coals are ready, spread a single layer of coals over one third of the charcoal grate. Spread the remaining coals over the remaining two thirds of the grill. You'll cook the burgers over the hotter side and toast the buns over the cooler side. (The side with the single layer of coals.) If you don't want to do this, you don't have to; you can toast the buns with your oven broiler.
For a gas grill, adjust your burners to high for about ten minutes to heat up the grill, then turn it down to medium high for cooking your beef patties. After the burgers are done, turn the burners to low to toast the buns.
For the patties
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