Are you looking for a delicious burger? Well this is the best! I’ve recently come across the best way to make burgers and it’s all about the meat. I like to go to my local grocery store and pick up a chuck roast and have them grind it for me. If you ask nicely they might even put a little steak fat in there to give it a nice delicious moist flavor.
My number one tip for making burgers is to make sure the meat is cold when you place it on the grill. This helps the meat not only stay together while it is cooking but also helps keep the moisture in. I tend to make the patty’s before I start my charcoal grill and then put them back in the fridge while it is heating up (~20min).
Another great tip is to make a dimple in the middle of the patty. This prevents the burger from over expanding while cooking and keeps it nice and even across the entire surface of the burger.
What kind of tips do you have for making burgers? Leave a comment bellow or send me a message on my contact form.
Smokey Cheddar and Jalapeno Burger
Rate the Smokey Cheddar and Jalapeno Burger
Makes 4 burgers
- Arty’s Party Rub
- 1 & 1/3 lb ground chuck.
- 1 cup Smokey Cheddar Cheese.
- 1/2 cup Diced Jalapeno’s from a jar or can.
- 4 Onion Bun’s
- Mixing Bowl
- Cutting Board
- Slice the Smokey Cheddar into cubes about 1/4 inch thick and dice the Jalapenos.
- Form the meat into 4 even balls and split the jalapenos and cheese into 4 groups.
- Fold the cheese and the jalapeno’s into each meat ball and form a patty making sure that none of the cheese is showing if possible.
- Make a dimple as described by @thefoodlab in the article How to Shape a Burger For Grilling or Broiling.
- Sprinkle Arty’s Party Rub on top of the burgers.
- Place the patty’s back into the fridge for 20-30 min while you heat the grill.
- While waiting for the grill to heat slice the tomato and avacodo and place them in the fridge.
- Once the grill is heated place the burgers on the grill dimple side up and cook until they are half way done. Watch them so they do not burn but do not touch them until at least 5-10 min after they have sat on the grill. If they begin to burn relocate them to a less hot spot of the grill.
- After the burgers begin to form liquid in the middle and look charred if you raise them off the grill they are ready to flip.
- Flip the burgers and cook until they are at 160 degree internal temperature.
- Once ready let them sit for 2-3 minutes.
- Serve the burgers with the bun toasted.