Blackstone<\/a>. Pan-frying on your kitchen stove works, too, but you won’t get that flame-cooked flavor.<\/p>\n\n\n\nThe internet is full of hamburger recipes – this one is simple, easy, and delicious and puts most of those to shame. <\/strong>The browned exterior of the hamburgers is delightfully crunchy, and every bite is beefy, juicy, and smile-inducing. The hamburgers come together quickly – it’s the perfect weeknight meal for the whole family.<\/p>\n\n\n\nPrep time: <\/strong>10 minutes<\/p>\n\n\n\nCooking time: <\/strong>5 minutes<\/p>\n\n\n\nServes: <\/strong>Approximately 6 (Makes 8 quarter pounders)<\/p>\n\n\n\nIngredients<\/h3>\n\n\n\n\n2 lbs freshly ground chuck (the best meat for burgers on the planet), divided into (8) 4oz balls<\/li>\n\n\n\n 1\/2 lb bacon<\/li>\n\n\n\n 1 teaspoon kosher salt<\/li>\n\n\n\n 1 teaspoon black pepper<\/li>\n\n\n\n Optional: 1\/2 teaspoon garlic powder<\/li>\n\n\n\n Optional: 1\/2 teaspoon onion powder<\/li>\n\n\n\n 8 slices American “processed” cheese<\/li>\n\n\n\n Optional: finely sliced onion<\/li>\n\n\n\n Whatever toppings you desire<\/li>\n\n\n\n 8 soft hamburger buns – potato, sesame, or my favorite, Trader Joe’s brioche<\/li>\n<\/ul>\n\n\n\nCooking Instructions<\/h3>\n\n\n\n\nFire up your grill to medium-high.<\/strong> I like to cook my burger meat at 450\u00b0F-500\u00b0F. It’s hot, and they’ll cook quickly.<\/li>\n\n\n\nCook the bacon to desired doneness<\/strong> (make mine crispy) on whatever surface you’ll be cooking the burger meat on, or bake it on a sheet pan in the oven. Reserve the fat – you’ll be cooking each burger patty in the fat.<\/li>\n\n\n\nPre-smash the ground beef. <\/strong>This is one of my secret tricks – it makes smashing the ground beef later a breeze. Remove the ground beef from the fridge. Using your hands, take the ball of ground meat and flatten it, forming circles that are around 5″ in diameter and 1\/4″ thick.<\/li>\n\n\n\nApply seasonings to the ground beef. <\/strong>I usually stick to just salt and pepper, but some grillmasters throw some onion or garlic powder in their ground beef. Keep it simple. Beware burger recipes that call for eggs, breadcrumbs, and the like. That’s meatloaf, not hamburgers. Apply seasonings to both sides.<\/li>\n\n\n\nGet to grilling. <\/strong>Rub that bacon fat all over your cooking surface, and put the pre-flattened patties on the cooker. Press down with a heavy-duty spatula (coated with cooking spray) for approximately 10 seconds per patty. Let the burgers cook without moving for 1-2 minutes.<\/strong><\/li>\n\n\n\nFlip the burgers. <\/strong>Once the bottom has browned, it’s time to flip those bad boys. The internal temperature should be around 110\u00b0F-120\u00b0F. Press down gently after flipping.<\/strong> You don’t want to squeeze out juices at this point, but you want that delicious brown crust.<\/li>\n\n\n\nTop the burgers. <\/strong>Immediately after flipping, put the onions (if using) on top of the browned side of the beef patty. Top with cheese, if desired.<\/li>\n\n\n\nFinish cooking. <\/strong>For medium-well, continue grilling the cheeseburgers until they reach 160\u00b0F. A medium-rare burger is cooked to 130\u00b0F – these burgers can be gloriously juicy, but you better trust your beef source, as ground beef needs to be cooked to medium-well to protect against foodborne illnesses.<\/li>\n\n\n\nServe. <\/strong>Grab a plate, stack one or two patties on a bun, and top them with the bacon and whatever condiments or toppings you like. The extra fat from the bacon takes these diner-style burgers to a whole new level. Let the cheeseburgers cool off for a minute or two before you bite into that fatty goodness. Eat. Be happy.<\/li>\n<\/ol>\n\n\n\n
<\/figure><\/div>\n\n\nConclusion<\/h2>\n\n\n\n There you go, everything you need to know about the best meat for burgers. You’re looking for fat content of at least 20%, and the ideal cut of beef for this is the chuck. It’s readily available at your supermarket, it’s relatively inexpensive, and it cranks out supreme burgers. If your meat department has Wagyu chuck, buy some for divinely fatty ground beef.<\/p>\n\n\n\n
The best meat for burgers is also freshly ground meat. Have the butcher give that chuck roast a coarse grind or grind your own meat.<\/p>\n\n\n\n
And, if you’re thinking you want a healthier meat alternative to ground beef, give some other ground meats a try. Turkey, chicken, salmon, and other meats can be ground up and stuck in a bun.<\/p>\n","protected":false},"excerpt":{"rendered":"
There are a dizzying number of ground meats that can be used for burgers, but your best bet is freshly ground USDA Choice or Wagyu 80\/20 chuck. This has a lean-to-fat ratio of 80 percent lean meat and 20 percent fat. You can bump the fat percentage to 25% or 30% for a glorious burger, […]<\/p>\n","protected":false},"author":284,"featured_media":17646,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/17643"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/284"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=17643"}],"version-history":[{"count":6,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/17643\/revisions"}],"predecessor-version":[{"id":17842,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/17643\/revisions\/17842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/17646"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=17643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=17643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=17643"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=17643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}