Take Your Burgers To Another Level

Take Your Burgers To Another Level

I know I say everything grilled is my favorite, but burgers have to be at the pinnacle of my ultimate barbecue comfort food.  Burgers are great to grill, whether you are grilling for one or for a crowd, because the flavor and taste are a piece of barbecue heaven.  No matter what the toppings—ketchup, onion, bacon, mustard, lettuce, or tomato—burgers easily provide you with your own personal meal of barbecue brilliance. However, there are some ways to take your current burger to another level prior to even putting on a topping.

  • Try different meat combinations. My tried and true “go to” meat mixture is 40% ground chuck, 40% ground brisket, and 20% raw bacon.
  • Incorporate spices. Never forget to add some salt, pepper, granulated garlic, or whatever other seasonings you enjoy to your meat before you put it on the grill. The caramelization of the spices and your meat are guaranteed to add a boost to the flavor of your burger.
  • Don’t be afraid to mix your favorite toppings into your burger meat. Adding some fresh diced onion, garlic, or jalapenos can really bring out some great flavor with each bite.  

If you’re feeling really adventurous, trying making a stuffed burger. You can easily do this by taking two small burger patties, adding your favorite cheese in the middle, combining them, and then grilling. It’s as easy as that, and I’m confident that you will enjoy a stuffed burger just as much as I do! 

What are your thoughts? (2)

09.19.16

Cliff M

Hi Kevin,
Is it wise to grill burgers to only med rare? I see a lot of pictures of 'pink' patties. What internal temp should I be looking for?

Cliff Masters , Essex, England.

09.19.16

Kevin Kolman

Cliff,

The USDA recommends cooking ground meat to an internal temperature of 160 degrees. You can go lower if you want but can run into undercooked meat which could give you a problem. I grill my burgers to 145, then add my cheese, and cook for another minute or two before taking them off and letting them rest for a couple of minutes. Keep the questions coming here or on Facebook and Twitter at Kevin Kolman’s backyard and always Happy Grilling!!

09.18.16

Kenneth H

I like the idea of trying the 40% ground chuck & 40% ground brisket & the bacon, but I assume by raw back, you're simply adding anywhere from 8-10 raw bacon strips to your meat mixture? Are those cut up first?

09.18.16

Kevin Kolman

Kenneth,
I like to do 20 percent bacon. I usually take 20 percent of the total of beef I am grinding by weight. I will then add the bacon to the grinder and there you go. Ground bacon into the burger meat adds flavor and a beautiful aroma to the burgers. Hope this helps and if you have any other questions please let us know here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

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