In summer, we like to sizzle sausages, vegetables & Co., as well as juicy meat patties on the grill. With our tips for grilling burgers and many delicious recipe ideas, the next barbecue is guaranteed to be a real taste highlight! In this article, we read about How long to grill burgers?
The Grilling burgers are simply part of the summer!
Grilling burgers – what do I need for it?
- Burger patties
- Burger bun
- BBQ sauces or burger sauces (e.g., ketchup, mustard, chutney, mayonnaise )
- Topping of your choice (e.g., lettuce, tomatoes, cucumber, mushrooms, cheese )
Ball, charcoal, or gas grill
Which meat do you use for grilling a burger?
For classic burgers from the grill, you use pure beef mince with a fat content of at least 20% – this way, the patties are optimally juicy and, at the same time, friendly and compact. You can just as easily use mixed minced meat, which usually has a higher fat content of at least 35% fat and correspondingly softer consistency.
We rely on quality from the fresh produce counter in the supermarket or a trusted butcher when buying meat. In particular, if you like the burger to be pink (medium) on the inside and not entirely well done, you should pay attention to very fresh meat when shopping to grill burgers. If you have a meat grinder at home, turning the heart yourself and processing it directly is worthwhile.
You should pay attention to this when buying meat!
Grilling burger patties – that’s the right way to do it
Cakes are at the heart of a delicious burger! You will succeed ideally with our instructions, helpful tips, and an overview of the cooking levels!
Grilling burgers: grease patties
Lightly grease the patties before grilling so that they don’t get stuck on the grid, Photo: House of Food / Bauer Food Experts KG
The basic recipe for four burger patties:
500 g fresh minced meat
Optional extras (e.g., finely chopped onions, garlic, dried herbs, chili)
Sunflower oil for greasing
Extra tip: A patty of 120 to 150 g is ideal for each burger. For large or tiny burgers, you can, of course, use more or less meat accordingly.
That’s how it works:
Knead the minced meat thoroughly or with extras in a large bowl. Salt and pepper are only added to the patties just before they are grilled. Shape the meat mixture into four loose meatballs of the same size with slightly moistened hands. Press balls into flat (approx. 2 cm thick) patties and use a teaspoon to make a slight indentation in the center so that they do not bulge outwards when grilling.
Place the patties next to each other on a plate or stack them separately with baking paper. Chill or freeze for about 30 minutes so that they keep their shape when grilling.
Season the patties lightly with salt and pepper and brush with a bit of oil. Grill on the hot grid, depending on the desired core temperature (see below), with the lid closed for 5-10 minutes on each side. If you don’t have a grill with a lid, the grilling time will be extended by approx. 1-2 minutes on each side until the desired degree of cooking is reached.
Preparation tip: Use a burger press * to make the patties evenly. Alternatively, you can shape the cakes in a serving ring.
Salt burgers before or after grilling? After shaping the patties, lightly salt them and examine them immediately. This way, the salt does not draw any unnecessary liquid out of the meat. After grilling, you can sprinkle it more generously with salt, pepper, and other spices as you like.
Overview of cooking levels for burger patties
Everyone can do well-cooked burger patties like those from the fast-food giant! Try different cooking levels. Do you like your steak bloody or medium-fried? This is how you can prepare your cakes too! If you choose these cooking levels, you should use very fresh meat in particular, not cooking it thoroughly. A good meat thermometer and an overview of our cooking levels will help you achieve the correct core temperatures:
Bloody (rare): approx. 43 ° C core temperature – the meat is grilled at very high heat just above the heat source and has a golden-brown crust on the outside, while it stays raw on the inside.
English (medium rare): approx. 50 ° C – the meat is well done on the outside, but the innermost core is raw.
Pink (medium): approx. 57 ° C-59 ° C – the inside of the patty is slightly glassy pink, outside of it is cooked through.
Well done: From 65 ° C, the meat is cooked through – for reasons of taste, we only recommend this temperature for defrosted patties or during pregnancy.
After grilling, the meat continues to cook, so it is best to remove it from the grill shortly before reaching the core temperature and let it rest. This allows the meat juice to be optimally distributed in the meat, and the patty stays nice and juicy.
no thermometer at hand? Then grill the meat on both sides for 3-5 minutes and check the consistency by pressing lightly on the patty. If it offers a lot of resistance, it is well done. Now you feel a slight resistance, it is medium, and if it can be easily pressed in, it is still raw. If necessary, continue grilling or remove the patty from the grill.
Grill burgers with chicken, salmon & Co.
Are you bored of the classic with minced meat patty? Then try something new! Whether juicy grilled chicken fillet, steak, roast beef, or salmon fillet – create your very own favorite burger from the grill. Grilling meat – that’s the right way to do it.
Also read: how to roast garlic