13-pound burger grilling time – Plan for 8 to 10 minutes of grilling time for medium-cooked 1/3-pound burgers.
How is a 1/3-pound burger grilled?
Don’t overlook the condiments! –
- Recipe for Aioli
- Crispy Deep-Fried Onion Sticks
- Bacon Baked in the Oven
- Bacon Jam
- White barbecue sauce
- Other popular BBQ sauce
- Sauteed mushrooms
- Onion caramelization
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- 1.25 kilograms of 80/20 or 85/15 ground beef
- ▢ Kosher salt
- Black pepper freshly ground
- ▢ Buns
- ▢ Cheese
- ▢ Lettuce
- Tomatoes thinly sliced
- Onions cut thinly
- Sauces such as ketchup, mustard, and mayonnaise
- ▢ Dill pickle slices
- Prepare a gas or charcoal grill for medium-high heat, between 375 and 400 degrees Fahrenheit. To ensure that the grill grates are clean, brush them.
- The ground beef is divided into four equal portions. Using your hands, form the meat into patties that are between three-quarters and one inch thick and slightly larger than the buns you intend to use. Make an indentation with your thumb in the center of each patty to help the burgers cook evenly and remain flat on the grill.
- Both sides of the burgers should be liberally seasoned with kosher salt and pepper. You may also utilize your preferred burger seasoning.
- Place the burgers on a hot grill and sear the bottoms for 3 to 5 minutes.
- Flip and cook for an additional 3 to 5 minutes on the other side, or until the desired doneness is reached. Plan for a total cooking time of 5-6 minutes for rare, 6-7 minutes for medium-rare, 8-9 minutes for medium, and 9+ minutes for well-done. If adding cheese, place the slices on top of the burgers during the final two minutes of grilling to allow the cheese to melt.
- Before serving, remove the burgers from the grill and allow them to rest for 5 minutes so the juices can redistribute.
- Assemble the burgers by placing lettuce and tomato on the bottom bun, then the patty and additional toppings, and finally the top bun.
Consider that the burgers will cook differently based on the size of your patties and the grill’s temperature. The USDA recommends cooking ground beef to 160 degrees Fahrenheit, although the temperature will rise by about 5 degrees after removing the burgers from the grill.
Hamburgers don’t need condiments, toppings, bread, or sides; they’re just fine by themselves. However, condiments and layers of fresh toppings can elevate a good beef burger to the next level. I like to prepare some of the toppings, such as grilled sweet onion slices, on my Foreman grill.
Because burgers only take a few minutes to cook, you should prepare your toppings, condiments, and sides beforehand. Not everyone enjoys burgers in the same manner. A good plan is to offer a variety of toppings on a large platter for everyone to choose from. Try the following: American or provolone cheese slicesSliced ripe red tomatoesGrilled onion slicesLettuce leavesSweet or sour pickle chipsGrilled red bell pepper slicesAvocado slicesGrilled bacon Prepare small serving bowls or ramekins with small spoons for the condiments.
Options for condiments are seemingly limitless. Here are some suggestions: Tomato-based ketchup Mayonnaise Mustard Vinegar relish Ranch condiment Salsa Guacamole, chutney, and horseradish sauce. Hot pepper sauce There are also a variety of options when it comes to the bread used for burgers.
My favorite type of bread is a sturdy Kaiser roll. However, a soft, traditional hamburger bun is also delicious. If you are feeling more adventurous, try English muffins with a split face that have been lightly grilled. Brioche and potato rolls are equally delicious. You need only a few simple sides to complement hamburgers.
There is no need to eclipse the main event. Chips, fries, coleslaw, potato salad, and three bean salad are all excellent options. Several recipes are included at the conclusion of this post. The Dishes The two recipes presented here are for simple, quick-to-prepare, and quick-to-grill beef burgers.
- The first recipe uses Worcestershire sauce and Liquid Smoke to impart a charcoal grill flavor to the beef.
- The second recipe contains only a few ingredients, one of which is a soft cheese that will melt within the burger.
- You can experiment with various cheese varieties to stuff your patties.
- Camembert or Brie will melt completely into the patty.
Blue cheese tends to remain more intact, so that each bite contains a substantial amount. Cheddar does not melt as easily as other cheeses, but its texture and flavor are enticingly distinct. Every contact grill is slightly unique. I really enjoy my burgers medium rare, so I must keep a close eye on them because the bottom of my plate gets quite hot.
Should the hamburgers be grilled with the lid open or closed?
When working with thin cuts of meat, it may be preferable to leave the lid ajar. The heat does not accumulate and intensify as it would if the lid were closed. Thin pork chops, shrimp, and hamburgers typically cook rapidly. Leaving the grill lid open will slow the cooking process by lowering the surrounding temperature.
Place the hamburger on the George Foreman grill in Step 3. For a medium-done hamburger, you will need to grill it on the George Foreman Grill for four minutes. For medium-well, grill for six minutes; for well-done, grill for eight.
How long do you cook a 1/3-pound burger on the grill?
The size of the burger patty and the temperature of the grill affect the number of minutes it takes for a hamburger to reach the desired internal temperature, so keep in mind that these are estimates! The times listed below are based on a four-inch diameter, one-inch thick patty grilled at 450° to 500°F.
