Chef Charlie Palmer’s Tips For Burger Grilling

Grill your burgers like the pros

Charlie Palmer Classic Burger BBQ

Whether you’re making your burger patties at home or getting them from the grocery or butcher shop, these grilling tips can vastly improve your next barbecue.

• When the burger meat is too finely ground, it becomes more of a purée rather than a grind and there is a tendency to form the patty too tightly, resulting in a pasty, rather than crumbly, burger

• Divide your ground meat mixture into ½ pound balls for big burgers and wrap well in plastic to avoid oxidation (or turning brown on the surface). While meat that has discolored in this fashion is still safe to eat, it’s not so great to look at. Remove wrap, press the meat into patties, and salt before cooking.

• Always keep the meat refrigerated until ready to grill. Get the grill very hot, and then add the patties. Cook the burger 3 to 5 minutes per side, depending on the thickness of the burger and desired doneness. Let rest 5 minutes before serving.

• Don’t be afraid to add spices or seasonings to your meat mixture.

Test Chef Charlie Palmer’s techniques yourself with this recipe for his mouth-watering Classic Beef Burger with gooey pimiento cheese.

Please follow and like us:

Related Posts

New York
Romantic Dining in NYC
Mar 27, 2018
New York
Blogger: Get Lost With Jackie
Mar 19, 2018