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July 04, 2017

A Perfect Grilled Burger

If you want a burger that has great texture, tastes delicious and keeps it shape try these few simple tips.

  • Use ground beef with enough fat content, at least 20%
  • Don't over work when mixing, this toughens the meat
  • Form burger and press into the middle making a serious indention or even a hole.

    In the UT Culinary Institute Community Cooking Class Chef Joseph used two salad plates to form the burger. Turn one plate upside down, place round ball of mixed meat mixture, about 1/3 pound (more or less depending on how thick you want your burger), then press down to form patty with second plate, bottom side down on top of the burger.

  • Make sure grill is clean, can use a little oil to help prevent sticking
  • Grill on high heat
  • Resist the urge to flip the burger too soon. It will stick
  • Only flip once
  • Keep formed burgers very cold until ready to cook. You can even put them in the freeze
  • Let the burger rest about 5 minutes.

    To enhance flavor and create a tender, moist burger follow this recipe.

    Serves 3-4


    1 pound 80/20 ground beef
    2 tablespoons mustard
    1/4 cup ketchup
    Kosher salt and freshly cracked black pepper to taste
    Other Seasoning you like, like Cajun spices, Steak seasoning, or garlic rub
    Toppings of choice: cheese, grilled onion, lettuce, tomato


    In a bowl, mix gently the ground beef with mustard, ketchup and salt and pepper. Form hamburger patties and press into center to make deep indention. This keeps the burger from becoming egg shaped and thick in the center. Season with additional seasoning of choice.

    Cook on high heat until bottom side is completely browned and slightly charred. Flip burger and cook until desired degree of doneness. Add any cheese about 1-2 minutes before removing from grill. Allow burger to rest about 5 minutes before assembling.

    Posted by terri at July 4, 2017 11:56 PM