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Wednesday, February 29, 2012

Cheeseburgers

Well Folks: Lets talk about one of the most popular meats to grill, and still a favorite when done correctly. The burger has a lot of the same problems the chicken breast has when I see folks grilling them. That's the backyard cooks overcook  them. Ground Beef needs to be cooked until the internal temperature  has reached 160 degrees for safety. After the burger has reached 160 degrees anything over that is overcooking and reduces the flavor. The other problem I see is folks want to squeeze all the juices out of the burger, every time they turn the burger they just have to use the spatula to push down on the patties and all the juices  go flowing out, instead of staying in the meat and providing great flavor.

So today lets grill up some tasty Cheeseburgers. Start with some good ground beef, I like Ground Chuck but you can use whatever you like just make sure it has some fat, 80/20 grind is fine. After forming into patties' season them up on both sides with at least some salt and pepper. I like using Montreal Steaks seasoning on mine.

After forming the patties push down in the center to make a small dent in the patty this will help with having a even cook though out the patty.

Now that you have the patties prepared you will fire up the grill. For burgers I like using the gas grill to get a hot fire quickly, or set up the charcoal for indirect grilling. Put the patties on the grill and  close the lid . If you are using charcoal  you can start by putting the patties directly over the coals. After about  7 to 8 minutes you will want to turn the patties, don't push down on the patties with the spatula, and re close the lid. Cook for a additional 7 to 8 minutes  and turn the patties again. If using charcoal at this time move the burgers to the cooler side of the grill to finish the cook. This is when you need to get a internal temp to gauge how much longer they will need on the grill. Depending on the thickness on the patties and how hot your grill is will determine how long you have to continue to grill these tasty burgers.  Now since I said we were cooking cheeseburger you will want to add cheese to finish them, add the cheese when the internal temp is at 145 degrees. When the internal temp reaches 155 degrees remove the burger from the grill they will finish cooking as they rest and the juices will flow back though the entire patty as it rest.

All that's left is putting these on some good buns and adding some, lettuce, tomato's and pickles, and what ever else you like on your Cheeseburger.

Tomorrow: Lets grill some potato wedges, Asparagus Spears, and maybe some slices of onion to go with these Cheeseburgers.