As soon as the weather turns warm I get excited to fire up the grill and cook some burgers. But I’ve learned that taking a few minutes to properly season the ground beef makes all the difference between good grilled burgers and truly great ones.
In this article, I’ll share my secrets for seasoning ground beef patties just right so you can enjoy the juiciest, most flavorful backyard burgers Let’s dive in!
Why Seasoning Is Crucial
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Seasoning adds tons of flavor that brings out the best in the beef
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It helps the patties develop a nice sear on the grill.
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Proper seasoning keeps burgers incredibly moist and juicy while cooking over high heat.
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It can compensate for lower-quality beef and make it taste like gourmet.
So don’t skip this simple but essential step before grilling your burgers!
When to Season: Before or After Forming Patties?
You can season ground beef either before or after shaping into patties. Here are the pros and cons of each method:
Before
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Distributes seasoning evenly throughout.
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Allows mixing in fresh herbs, spices, etc.
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Can make meat compact and dense during shaping.
After
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Keeps meat loose for more tender texture.
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Fresh herbs can’t be mixed in.
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Seasoning isn’t evenly dispersed.
I prefer to season after forming patties to maximize tenderness, but both work well.
My Favorite Go-To Burger Seasonings
For basic grilled burgers, all you need is salt and pepper. But you can also experiment with other flavors. Here are some of my favorites:
- Onion powder
- Garlic powder
- Smoked paprika
- Chili powder
- Cumin
- Dry mustard
- Crushed red pepper
- Fresh herbs like thyme, rosemary, parsley
- Worcestershire sauce
Play around and find your own winning combos!
Grind Your Own Beef for Best Results
I highly recommend grinding your own beef chuck rather than using pre-ground supermarket beef. Here’s why:
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You can control fat content. Go for 80/20 or 85/15 ratios.
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No mystery meat! You know exactly what cuts are used.
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Grinding evenly distributes fat for more flavor and juiciness.
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Minimizes handling that can toughen store-bought ground beef.
It only takes a minute or two to coarsely grind beef at home. Worth it for outstanding burgers!
Handling Tips for Juicy Patties
Follow these tips when forming and cooking burgers to keep them mouthwateringly moist and tender:
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Handle meat gently and don’t overwork when shaping.
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Make a depression in the center with your thumb to allow for even cooking.
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Cook uncovered to allow moisture to evaporate rather than steaming.
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Don’t press burgers with the spatula while cooking.
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Allow burgers to rest for 5 minutes before serving.
How to Cook Perfectly on the Grill
Cooking burgers over high heat on a hot grill takes some finesse. Here are my best tips:
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Clean grill grates well and brush with oil to prevent sticking.
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Grill uncovered on direct high heat, flipping once.
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For 1/2 inch thick patties, grill about 4 minutes per side.
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Insert a probe thermometer to check doneness of 160°F.
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Move patties to indirect heat if flare-ups occur.
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Let rest 5 minutes before serving for juiciest results.
Adjust cooking times as needed based on thickness and your preferred doneness.
Expert Tips to Take Your Burgers to the Next Level
Here are a few of my favorite insider tricks for outrageously delicious gourmet backyard burgers:
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Mix in a little melted butter or olive oil for incredible richness.
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Add a couple pinches of MSG to amplified the savory umami flavors.
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For perfect texture, grate cold butter on top before grilling.
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Grill burger buns directly on the grates for a toasted flavor.
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Brush patties with Dijon mustard during last minute of grilling for a tasty crust.
Frequently Asked Questions
What’s the best meat-to-fat ratio for burgers?
I recommend 80% lean meat to 20% fat or 85/15. Higher fat content keeps burgers tender and juicy.
Should I make a depression in patties before grilling?
Yes, the center of the burger will plump up while cooking, so making a slight thumbprint indentation helps patties cook evenly and prevents bulging.
Is it safe to eat burgers cooked rare or medium-rare?
No, ground beef should always be cooked to at least 160°F internally to kill any bacteria that could cause foodborne illness.
What’s the best condiment for grilled burgers?
Classic ketchup, mustard and mayo are all great. But for something unique, try mixing mayo with chipotle peppers, herbs, or other fun flavors. Get creative!
How can I prevent burgers from drying out on the grill?
Handle meat minimally when shaping patties, don’t press down while cooking, and always let them rest before serving for super juicy results every time.