• Get to Know Your Grill
• Keep the Lid Down
• If I Can Grill These, So Can You!
• Hamburger Patties
• Hot Dogs
• Steak
• Chicken
• Other Foods
• Potatoes
• Corn in the Husk

How to Grill:

Hamburger Patties

This family buys pre-ground, frozen hamburger patties by the tube, usually with quarter-pound slices. If you grind and shape your own patties, make them thin: a quarter-inch thick or less. That way, it is much easier to get the meat evenly heated.

For us, preparation for the grill consists of taking the tube out of the freezer, chipping off the desired number of patties, putting them on a plate, and carrying that plate, and a clean one, to the grill.

Not exactly Cordon Bleu cookery, is it?

'Your Experience May Vary'

These grilling times are what I used with one grill during one summer.

You'll find that the outside temperature and your grill's design will affect grilling time. You may find that it takes longer to grill things when the tank is nearly empty, too.

In general though, I'd say it's a good idea to grill the hamburger patties over high heat for about a minute, then take the heat down to medium. Or whatever the highest setting on your grill, and the one that's halfway to the lowest are called.

First, Sear Those Burgers

The idea here is to form a sort of seal, top and bottom, to keep in some of the juice - and flavor.

I like to pre-heat the grill, running it on the highest setting for at least two minutes, before putting hamburger patties on. That way, the side facing the flames gets seared quickly, sealing that side of the patty.

After about 3 minutes, I check the patties. If the juice on top of the patties is red, or the meat on the least-done patty is still pink, I close the lid. 1 or 2 minutes later, I check again - and keep checking until the least-done piece is tan. And, has clear juice coming out when I press it with the edge of the spatula.

At that point, I flip the patties. Putting the least-done ones near where the most done ones were. While I'm flipping burgers,  I use the spatula, turned upside down, to scrape grease off the grill again. It's almost certain that some charred grease has accumulated.

One of My Few Fancy Touches

I flip the patties so that the lines from the grill, which are now on top, are aligned in the same direction as the bars of the grill. This isn't necessary, but I like to develop a crisscross pattern on the finished meat.

Back to Sealing Flavor In

Let the freshly flipped patties grill on high heat for a minute, searing what is now the bottom. The idea, again, is to seal flavor in. Then take the heat back down to medium.

Give them about 3 minutes, then open the lid and see how they're doing. The way I see if they're done is to lift one from a cool spot, and see if it is completely tan on the underside. If it isn't, the burger goes back on the grill, I close the lid and check at 1 or 2 minute intervals until it is.

Flip the patties again. If your grill has very noticeable hot and cool spots, switch the patties from cool areas to hot, and hot to cool, again.

That Fancy Touch, Again

Since I like a crisscross pattern, I turn the patties 90 degrees this time, so that marks from the grill are now running across the grill bars.

It doesn't make any difference in the taste of the meat, but I like the pattern it makes. As a bonus, when you're done folks can see that you're a dedicated griller, having grilled the meat twice on each side.

Meat Thermometer? Yeah: I've Heard of Those

I generally turn the flame to high for a minute at this point, but that isn't necessary. After flipping, about 3 minutes at a medium heat should be enough. Check the patties. See if they're brown on the bottom, with black streaks where they touch the grill's rack. Theoretically, you should use a meat thermometer, but I've never done that.

If they're done - enough - flip them again.

If they're not, check at 1 or 2 minute intervals until the right color combination is there. I do what I call a ‘straight flip,. so that the lines on the side that lands on the grill are at right angles to the lines that will be grilled on this time. It's that 'fancy touch' again. I think that you get better-looking burgers this way: but they'll taste the same if the grill lines aren't crossed.

You don't need to turn the flame to high for a minute at this point, but I usually do: and then return to medium heat. After 2 or 3 minutes, you should check the patties. If they're brown with black streaks, they're done. If they're not, check again at 1 or 2 minute intervals until they are.

When we grill 5 or 6 patties at a time, I turn the flames to low when the patties are done, and stack them on the grill before taking the whole pile off. That keeps them hot.

Remember, I said that I carry the plate with the frozen burger patties on it - and a clean plate - to the grill? I make my life easier by using the clean plate as a sort of platter for the plate that's got the frozen burgers on it: but I'm careful to make sure that no uncooked/ungrilled meat gets on the clean plate. More about that, in "Raw Meat and the Potato Salad That Wouldn't Die."

I lift the stack onto a clean plate, shut off the grill, and carry the burgers, plates, and all inside.

(Unless you're going to grill something else immediately, you should set the flame controls to ‘off,. and close the LP cylinder's valve when you're done grilling.)

We tried grilling turkey patties a few years ago. They took a little longer to finish; didn't get charred as easily; but didn't taste as good, grilled, either.

Next: You've Grilled It, Now Serve It

Copyright © 2005-2010 Brian H. Gill