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Prep Time
Grill Time
Total Time
Categories
Ingredients
Servings
6-8 oz freshly ground beef per burger
Kosher Salt and Freshly Cracked Black Pepper
Burger Bun
Condiments
Instant Read Thermometer
Directions
Step 1
Begin by setting your grill up with combination of GrillGrates that are rails up and rails down.
Step 2
Preheat your GrillGrates to between 500-600°F with the lid of the grill closed.
Step 3
Form your burger patties being careful not to overwork the ground beef. Overworking the meat will cause it to become a bit more chewy. They should be at least an inch thick.
Step 4
Season each side of the burger liberally with kosher salt and black pepper.
Step 5
Place your burger(s) on the preheated rails up GrillGrates and close the grill.
Step 6
After about 5 minutes lift and twist the burger to get that coveted crosshatch. Give it another 4-5 minutes before flipping and close the lid.
Step 7
Allow to cook 3-4 more minutes, then start checking the internal temperature of your burger(s) with your thermometer. (The USDA recommends a minimum internal temperature of 160°F.)
Step 8
Give the burger(s) another lift and twist- it should be getting close to finished now.
Step 9
At this point you need to decide how well you want your burger cooked and how much crust you want to get. For a crustier burger, get it over to the flat side of the grates and give it a 1 minute or so to sear, flip that baby and see what kind of crust you have. Some folks like a little, some folks can't get enough.
Step 10
Check the internal temperature of your burger(s) again. Sear as little or as much as you desire.
Step 11
Like Burger King, with GrillGrates you can have your burger your way. The best of both worlds - flame grilled and griddled! Once you have achieved the right amount of crust, remove and allow to sit for 3 to 5 minutes before dressing with condiments and a bun.
Step 12
If doing the Ruth’s Chris Kiss with a steak, what temp would you suggesting getting the grill to? If combining this technique with a reverse sear, would you pull the steak after the low smoke at a lower temp than usual to allow for more searing time so it can be on the flat part for each side longer before overcooking?
You want the GrillGrate surface temp to be around 550-600 degrees F!
I like my gourmey burgers med rare. Only do the 1st side 2-3 mins. Flip and another 2-3 mins. Slap ’em over to the grill side and get your crust, maybe a min each side. I do this with fresh ground meat only, not the pre-packaged stuff. 85% fat is good.
I like my gourmey burgers med rare. Only do the 1st side 2-3 mins. Flip and another 2-3 mins. Slap ’em over to the grill side and get your crust, maybe a min each side. I do this with fresh ground meat only, not the pre-packaged stuff. 85% fat is good.
Yum! Great burger grilling technique! Tip & Trick: After the 1st twist & turn, throw a few 1/4″ sweet onion slabs on the waiting griddle side … let them caramelize and turn golden brown on each side. Serve a slab atop each crusted burger when all is ready. Yum! Yum!
Yum! Great burger grilling technique! Tip & Trick: After the 1st twist & turn, throw a few 1/4″ sweet onion slabs on the waiting griddle side … let them caramelize and turn golden brown on each side. Serve a slab atop each crusted burger when all is ready. Yum! Yum!