Juicy Grilled Burgers
For these juicy, grilled burgers, I like to use 85% lean ground chuck for its nice balance of fat and flavor; if the ground chuck at your grocery store is only labeled 80% lean, choose that overground sirloin or round, which will offer less flavor.
Servings: 4
Ingredients
- 1 ½ lb. lb. ground beef (preferably 85% lean)
- 1 tsp. kosher salt
- ½ tsp. fresh ground pepper
- Vegetable oil, for the grill
- 4 brioche or challah rolls, split
Instructions
- Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.
- Oil the grill grate. Grill the burgers according to the times about dependeing on your preferences. Don't press on the burgers; you'll only press out the juices.
- When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through, 1 to 2 minutes. Serve the burgers in the rolls with your favorite toppings.
Notes
For a lot more flavor with just a little more fat, select 85% lean ground chuck. I've found that 80% lean makes tasty grilled burgers but it can also cause grill flare-ups from fat drippings, as well as noticeable shrinkage during cooking. On the other hand, I find hamburgers made with 90% lean to be pretty dull. A certain amount of fat brings additional flavor to whatever you're cooking, and the meat for burgers is no exception.