Burgers of every variety are one of the most popular items for grilling. To be safe, ground beef—or ground meat of any type, for that matter—requires some special handling, different from steaks, roasts, or other solid-muscle cuts.
Raw ground beef should never be allowed to reach room temperature—use it chilled, directly from your refrigerator when forming patties. Put the patties in the refrigerator to chill until ready to grill.
Burgers can be any size—from mini- to mega-sized. A typical burger is about 4 ounces of meat or more, about 1/2 to 3/4 inches thick and 3 to 4 inches in diameter—about the size of the palm of the average hand. Watch how Evan Lobel forms the perfect burger patty.
Burgers up to 3/4 inches thick may be grilled using indirect or direct heat. Burgers 1 inch thick or more should be grilled using indirect heat. Click here for a how-to on grilling burgers with direct heat.
To watch a video of this tutorial, click here.