Grilled Better Cheddar Burgers Recipe (2024)

FAQs

How to make burgers on the grill? ›

Place the burgers on the hot grill and cook for 3-5 minutes to sear on the bottom. Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. Plan on 5-6 minutes total for rare, 6-7 minutes total for medium-rare, 8-9 minutes total for medium, and 9+ minutes for well-done.

Preheat the grill to medium-high heat before placing the burgers on the grates. Resist the urge to press down: Avoid pressing down on the burgers with a spatula while they're cooking. This squeezes out the juices and can result in a drier burger.

Add the fat you seek directly to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.

Mixing salt, pepper and any other seasonings right into your ground beef is one way to season them. This method has the advantage of distributing the flavors throughout the meat, and it's the only realistic way to get add-ins like minced onion or herbs into the mix.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

If you have a secret ingredient like Worcestershire sauce or chopped bacon, add it now. Toss together gently. You don't want to overmix. After forming the patties, and right before grilling, you'll season the outside of the burgers again with salt and pepper.

Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side.

If you like your burger spicy, take a page out of Ramsay's cookbook, "Ramsay in 10," per Insider, where he advises you to top it with a combination of mayonnaise and Sriracha — or mustard if you can't take the heat.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

How do you make juicy burgers that don't fall apart? ›

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor. Add vegetables: Finely chop vegetables such as onions, mushrooms, or bell peppers and add them to the ground beef while it cooks.