Tips For The Best Burgers You'll Ever Grill At Home
A timer will help keep you on task and prevent you from forgetting about your burgers as they turn into hockey pucks. I've found on a Weber kettle fired up as hot as the surface as the sun that four minutes per side on a half-pound burger produces a perfectly juicy, medium doneness. You can't completely rely on a timer though, as weather conditions, hot spots and other variations will cause constantly shifting results.
The only way to achieve real consistency is practice. When you make burgers like this over and over again, you'll constantly get better. Don't complain about this. I'm giving you an excuse to cook and eat more burgers.
Also watch for flare ups. With really fatty beef and hot coals bursts of flame are inevitable, but if your grill looks like the inner ring of hell, you'll end up overcooking your burgers. Have a water bottle at the ready.
Don't skimp on toppings
After all that work, don't put a bland tomato slice on your burger and call it a day. Hit up your local farmers market and get the best lettuce, tomato and onion you can find. If you're going going to do mushroom Swiss burgers, buy high quality fromage and sautée those mushrooms till they're golden brown. Bacon cheddar? Bake the bacon in your oven till it's perfectly crisp and use slab-thick slices of cheddar. When your toppings are as thoughtful as the beautiful burgers they adorn, your guests will really notice, and you'll end up with a burger that looks as good as this...
upside down burger