Burgers on the Grill

As you hopefully remember, it was Mother’s Day on the weekend just gone. To be precise, it was on Sunday.

I had made reservations at one of our favourite local eateries (not A&W this time!) but, seeing as the weather was hot and sunny and we had just got our backyard pool set up, we decided to cancel our reservations and stay home for burgers grilled at the poolside.

So my grilling skills were to be put to the test. I started with a pound of lean ground beef and a pound of ground pork. I added in about a tablespoon of Lea and Perrins Worcestershire sauce. Mixed it up.

Added about half a cup of bread crumbs – except I didn’t have any bread crumbs so we used the mortar and pestle to grind into crumbs a half cup of whole wheat Cheerios. That’s your “Dad in the Burbs” food hack for today! Using what we have.

Added one beaten egg, and mixed.

The most effective mixer is your hand. Get in there and mix it up. Just be sure to wash really carefully before AND after hand mixing the meat.

Again using your hands, form the burger mix into patties. I prefer thick patties so that they stay juicier while getting grilled.

I also find it is easier to get an accurate measurement of the internal temperature on thick patties because the thermometer doesn’t as easily go right through the burger.

On the grill. I’m testing out these silicone grill mats – they work really well to prevent flare ups but the “downside” is that they don’t get the grill tracks on the burgers the same way that you do if grilling without the mat.

Keep on the grill until the burgers reach an internal temperature of 160°F. I try to limit the amount of messing around I do with the burgers – this is a personal struggle I have.

I need to develop my trust in the grill. Place the burger on the grill and leave it alone until it is time to flip it. I still don’t trust myself and tend to find myself flipping the burgers three or four times. That’s one of my goals for this grilling season – I’ll develop my trust.

Once the burgers are done, like I said I like to go to 160°F to have a medium well done burger, plate them and let them rest.

After the burgers came off the grill I put the buns face down on the grill get a bit of a crisp toasty side going.

And then serve them!

Overall, we all liked the burgers (except Picky Pants) and it was a lovely poolside dinner with the family.

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