Jim Ray on How to Grill the Perfect Burger

July 5, 2011
miproconsulting
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Here in the U.S., we’re coming off the 4th of July holiday weekend, and it’s really the perfect holiday: grilling, warm weather, beer, no gift-giving, no pressurized obligation to see your extended family unless you want to.

Along the grilling lines, if you’re like me and you think there’s really nothing better than a perfectly grilled burger, then you’ll love reading what Salt & Fat’s Jim Ray has to say about grilling the unforgettable burger:

Medium high heat is just about perfect for burgers — for charcoal, start the coals in a chimney, let them burn until they’re dusted in gray ash, then spread an even layer in your grill. You should be able to hold your hand over the grill for 2-3 seconds. Let the burgers cook for 3-4 minutes, then flip and cook for another 4-5 minutes for medium rare. I find that only flipping once reduces the number of flare ups and keeps the burgers moist and flavorful. Whatever you do, do not press down on the burger with your spatula.

Also, his ‘thumb press in the middle’ trick is genius and something I’ve been doing since Ray’s article was published, about a year ago.

If case if you don’t know where to find a good grill.

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