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Posted by Jim on May 22, 2007 at 10:35:56:
I’m sure that this has been discussed, but I couldn’t find it in the archives or the search. I’m in the same boat as a lot of folks, in that of all the things I grill, I can’t seem to get burgers perfect. Last night, I made some that where plenty juicy and tasted great, but they lacked that “Flame Grilled” taste. I manage to get that charred flavor with other cuts of beef, but for some reason, I can’t get it on a burger without drying it out, or having too much char and not enough flavor.
I make about 1/4 pound patties, shaped to be a bit larger than the bun and about 1/4 to 1/2-inch thick. Usually use McCormick’s grill seasoning, Worcestershire and brown mustard for flavor, then I cook them over high heat on my Weber Charcoal grill for about 3-4 minutes a side until they release (we like them well done). As I said, done to perfection, but without any char. Still tasted grilled, but something was missing…..