HOW TO GRILL BURGERS ON A PELLET GRILL: TOP TIPS

The summer grilling season has arrived, and this year I've resolved to perfect the art of America's favorite hamburger.

THE PERFECT GLILLED BURGER

My goal is to create a burger that is simple to assemble on a weeknight, tasty enough to compete with the person who tops their burger with every condiment imaginable, and well-balanced enough to please the ketchup-only purist.

THE PERFECT GLILLED BURGER

Long before it's time to light up the grill, the arduous and twisting road to burger greatness begins.  Making sure you have the appropriate meat is perhaps the most crucial step in creating the ideal hamburger.

BEST MEAT FOR BURGERS

Ground sirloin is a cut that often provides a flavorful, healthy beef flavor. Because it is taken from the middle of the animal, ground sirloin typically has a fat level of 7 to 10%. We'll get to that in a moment, but that is simply too low.

BEST MEAT FOR BURGERS

Ground rounds are often rough and slender. Here, the fat concentration might be as low as 10%, which is hardly sufficient to produce the optimum flavor.

BEST MEAT FOR BURGERS

Knowing what we do about ground beef, sirloin, and rounds, ground chuck stands out as the best option. Ground chuck is taken from the shoulder and often contains 15–20% fat. This is the ideal fatty sweet spot to prevent your burger from drying out while providing it the right amount of fat.

BEST MEAT FOR BURGERS

Choosing a beef rub that has been specially formulated for the cut of meat you're using and the grilling method you'll be using is typically the best way to ensure you get the best burger flavor. For instance, Oak wood pellets work well with Traeger's Prime Rib Rub, which is made to bring out the best in beef alone.

BEST BURGER SEASONING

Wait until right before you intend to put those bad boys on the grill, however you decide to season. Keep your salt and pepper shaker away until right before you throw the food on the grill if you want that juicy, tender bite.

HOW TO MAKE HAMBURGER PATTIES

The burger will be more juicy the thicker it is. If you have a large barbecue to cater, it could be tempting to attempt to spread the wealth by making thinner patties, but if you lose bulk, you're also going to lose flavor.

BURGER PATTY SIZE

This means that you must make your patties large when sizing them. There's no shame in upping your portions to 8 ounces, which results in patties that are roughly 1 12 inches thick. Traditional burger servings typically vary from a quarter pound to 6 ounces.

BURGER PATTY SIZE

Your usage of seasoning will have a significant impact on the wood pellets you receive.

BEST WOOD PELLETS FOR SMOKING BURGERS

While natural Hickory packs a powerful punch that goes well if you've added garlic or a little spice to your seasoning, mesquite pellets offer a smokeier and more robust flavor that may match with spicy BBQ spices.

BEST WOOD PELLETS FOR SMOKING BURGERS

It is crucial to check that the grill is hot and to give it time to preheat. Burgers should be grilled on the grill's highest setting. Depending on the grill model, there might be a "High" setting or your grill might be able to be set precisely to 500 degrees.

TEMPERATURE FOR GRILLING HAMBURGERS

The cook time for the ideal burger (1 12-inch thick patties) is roughly eight minutes, or four minutes per side, once you're ready to sear your patties and have the grill set to the maximum setting.

HOW LONG TO COOK A BURGER

We advise cooking by internal temperature* using an instant-read thermometer to prevent over- or undercooking your burger because cook time will vary based on the thickness of the burger patty.

INTERNAL TEMPERATURES FOR BURGERS

Safety comes first, therefore it's important to note that the USDA advises cooking burgers to an interior temperature of at least 160 degrees Fahrenheit. But that's a good job, and for the best meaty goodness, we suggest choosing a nice, healthy medium.

INTERNAL TEMPERATURES FOR BURGERS

There is no doubt that this task is not complex. You can get a great crisp texture, a soft interior, and those seductive grill marks by toasting your burger bun.

TOASTING BUNS

The answer? Every time, less is more. Place your bun face down on the grill for the final minute (and no longer) of cooking after brushing it with a thin layer of butter or mayonnaise. In addition to giving your burgers an added crunchy crunch, you'll also be keeping the bun moist enough to seal in all the flavor.

TOASTING BUNS

Your cheese should be the final addition when one side of your burger is finished cooking and the other is only two minutes away from being done. Your burger should have the cheese on top so it may melt. If you close the grill cover, you'll typically get the best melt, and most cheeses melt in 2 to 3 minutes.

MELTING CHEESE

Cooking your burgers on a pellet grill is the best option if you want them to steal the show. You'll receive a stronger, smokier flavor that wonderfully complements the natural, meaty richness of your carefully chosen ground chuck, so the flavor benefits are definitely worthwhile.

HOW TO COOK BURGERS ON PELLET GRILL

You should note that stovetop burgers cannot be nearly as thick as what you would typically seek in a fine burger. It's challenging to get heat to permeate your patty's inside without burning the outside because you're just using external contact with the pan to cook your burger.

HOW TO COOK BURGERS ON THE STOVE

Difficulty: 2/5 **Prep Time:**10 minutes Cook Time: 1 hour Serves: 4 Hardwood: Cherry Ingredients 2 lb 80/20 Ground Beef Traeger Prime Rib Rub Traeger Coffee Rub 4 Hamburger Buns 4 slices Pepper Jack Cheese

SMOKED SPICY CHEESEBURGER RECIPE

– Use either ground sirloin, round, or chuck meat to make your burgers. – Make your patties 1 ½ inches thick. – The best pellets for burgers are mesquite and apple. – Grill your burgers between 400 and 500 °F.

SUMMARY

– For smoked burgers, smoke at 225 °F for 25-30 minutes, then increase the heat to high and sear your burgers to finish. – Make sure to add cheese, toppings, and toast your buns.

SUMMARY

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