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Started By
Message
Tips for cooking burgers on gas grill?
Posted on 1/21/22 at 8:47 am
Posted on 1/21/22 at 8:47 am
How to keep from shrinking?
Cook with lid open or closed?
High or low heat?
Cook with lid open or closed?
High or low heat?
28
Posted on 1/21/22 at 8:49 am to Shuga4689
I basically reverse sear my burgers when I do them on the grill. Pretty much always gonna get a little shrinkage in my experience, so just make your patties a little bigger than the bun.
Posted on 1/21/22 at 8:54 am to Shuga4689
I agree with Lnchbox you almost always will have shrinkage.
You could try and use the dimple method ( This article might help) to help you.
I cook on medium-high heat.
I don't think I close the lid.
You could try and use the dimple method ( This article might help) to help you.
I cook on medium-high heat.
I don't think I close the lid.
This post was edited on 1/21/22 at 8:58 am
Posted on 1/21/22 at 8:55 am to Shuga4689
quote:
How to keep from shrinking?
When you find out, let me know.
It's pretty much a given that burgers will shrink in diameter and swell in thickness when grilled even if you put the thumb dent trick in the middle of the patty before they go on.
I use Costco's 88/12 ground beef and even with that small a percentage of fat, they still shrink up a bit.
Posted on 1/21/22 at 9:18 am to Shuga4689
If you want a 1/2" thick grilled burger, you need to start off with 3/4" thick raw burger patty. Prep grill by cleaning grates with wire brush to remove any rust, spray with Pam or pat grates with paper towel and vegetable oil to prevent food from sticking. I cook over MED heat with lid closed and use a Thermapen to confirm when burgers are ready.
Posted on 1/21/22 at 9:35 am to Got Blaze
quote:
If you want a 1/2" thick grilled burger, you need to start off with 3/4" thick raw burger patty.
I've never had a burger shrink in thickness in all the years I've grilled them. They always puff up a bit in thickness.
Posted on 1/21/22 at 9:44 am to Shuga4689
Lid open
burger press to keep flat
burger press to keep flat
Posted on 1/21/22 at 9:45 am to Shuga4689
quote:
How to keep from shrinking?
Impossible.
I usually go lower heat until they are really close to the temp I want then crank it up to high for a minute or so per side.
Lid open unless you want some flare ups.
Posted on 1/21/22 at 10:09 am to Shuga4689
1. Throw away gas grill
2. Buy charcoal grill
3. Profit
2. Buy charcoal grill
3. Profit
Posted on 1/21/22 at 10:35 am to Shuga4689
Honestly. It took me years to learn my lesson, but don't cook a burger on the grill. All of the juice and flavor drip out of the patty and on the coals.
Cooking a burger on a griddle is the only way to go.
Cooking a burger on a griddle is the only way to go.
Posted on 1/21/22 at 10:57 am to Shuga4689
Get some grill mats.
Posted on 1/21/22 at 11:13 am to Shuga4689
I only do smashburgers these days
Posted on 1/21/22 at 12:14 pm to t00f
There’s no need for your elitist attitude here!
Posted on 1/21/22 at 12:15 pm to Shuga4689
I cook them on a ripping hot Weber (~600F), closed lid, 3-4 minutes per side. 80/20 chuck with 1/4 cup water per pound mixed in (trust me on this). Season only on the outside. If you're doing it right they should actually catch on fire for 5-10 seconds when you flip them. This sounds ridiculous but it really is a great burger. They're going to shrink a little, pat them out bigger than the bun.
Posted on 1/21/22 at 1:08 pm to Shuga4689
the more fat it has the more it shrinks so you can get leaner beef to reduce shrinking, but the fat is also where the flavor is, so its a trade off
Posted on 1/21/22 at 2:54 pm to Shuga4689
Buy a cast iron griddle and make smash burgers.
Posted on 1/21/22 at 3:48 pm to Shuga4689
Make a thumbprint in the middle of each patty when you make them.
Posted on 1/21/22 at 5:33 pm to TigerOnTheMountain
quote:
There’s no need for your elitist attitude here!
sorry bro, it is what it is.
Posted on 1/21/22 at 5:42 pm to ThreeBonesCater
quote:
pat them out bigger than the bun
This is pretty much the answer. Account for the shrinkage. Also a little indentation in the middle.
As for the gas, nothing is better than a burger cooked over a wood fire. It's what converted my to all wood for everything grilled/smoked, no gas or charcoal for the last 8 years.
Posted on 1/22/22 at 7:26 am to calcotron
quote:
As for the gas, nothing is better than a burger cooked over a wood fire. It's what converted my to all wood for everything grilled/smoked, no gas or charcoal for the last 8 years
I do agree that burgers are one meat that not just tastes better over coals but they cook differently too. It's just better.
That being said, a hot seared burger on the Weber is nothing to laugh at.
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