The 10 Essential Steps to the Perfect Cheeseburger
After years of grilling and experimenting, my friends Zachary and Clark finally figured out how to grill a perfect cheeseburger every time.
Take a look at their ten essential steps, then share your own tips and tricks with us!
The 10 Essential Steps to the Perfect Cheeseburger
1. Use 6 oz. of meat per patty, no more and no less. Don't guess; weigh it.
2. Shape it with your hands into patties. Ignore the common advice about not "overworking" the meat.
3. Liberally salt (use Kosher salt) and pepper both sides. Salt is the glory of red meat; don't stint.
4. Make a deep thumbprint in the middle of each patty (it evens out the burger when it cooks, don't ask why).
5. Refrigerate the patties until you're ready to grill. You can salt and pepper well ahead if you'd like.
6. Make a HOT charcoal fire.
7. Liberally oil both your grill and the meat before you start.
8. For medium-rare, grill the meat EXACTLY 3 minutes on one side (grill lid closed) and 2 minutes on the other.
9. Add the cheese, cover each patty with a burger cover, and cook for 1 minute more.
10. Remove the meat and quickly grill the buns (the only civilized way to eat hamburger buns).
--Tracy Schneider
DrGaellon on August 25, 2009 at 04:18 AM
The thumbprint is necessary because the burger cooks from the outside in, and it shrinks as it does so. If you don't dimple the center, as the outer ring shrinks, it compresses the less-cooked middle and it bulges, giving you a football shaped burger than won't sit nicely on a bun. Starting with a dimple in the middle means you finish with nice flat faces.
MarkS on August 31, 2009 at 03:30 AM
I always season, cook and taste a small amount the meat to make sure that it's season sufficiently. This way I ensure I don't over or under season.
AdamC on August 31, 2009 at 08:53 AM
Does anyone have a preference or recommendation for fat content in the meat? I usually use a lean meat (93/7) and feel a little squeamish going much past 90/10. Does an 80/20 burger really taste THAT much better?
Atlanta Wine Guy on August 31, 2009 at 03:09 PM
To Adam: I use ground chuck which is 80/20 and yes, it does taste that much better. For me, they get too dry if leaner.
Josh Reiter on September 11, 2009 at 01:46 PM
Alton Brown mixes half ground sirloin with half ground 80/20 chuck. That way you get a nice steak like texture with flavorful fattiness.
routeurs on September 20, 2009 at 11:06 PM
I THINK DICKS DRIVE-IN DELUXE CHEESEBURGER IS THE BEST BURGER I EVER EATEN IN THE WORLD I THINK I DON’T LIKE MCDONALD’S CHEESEBURGERS BECAUSE DAY DONT HIGH QUALITY THEY SAY THEY HAVE HIGH QUALITY AND ITS NOT TRUE BUT DICKS DRIVE-IN CHEESEBURGERS ARE 1000X MORE BETTER FLAVOR TASTE MORE HIGHER QUALITY SO I’LL WAYS PICK DICK’S DRIVE-IN CHEESEBURGERS MY FAVORITE MEAL IS THE DELUXE CHEESEBURGER CHOCOLATE MILKSHAKE 2 FRIES AND 5 TARTAR SAUCES BETTER THAN Mustard AND KETCHUP THAT’S A PRETTY GREAT DEAL...
Mista Sichwan Meat Patty on May 30, 2010 at 06:46 PM
What is up with the fatphobia? Do you know the healthy percentage of fat in your body?
93/7 is like the cow has been working out since the daned gom day she was f***ing born. Good for Ms. Olympia, big No-No for my cheese burger.
80/20 is the way to go. And don't you dare skip the mayo.