Burgers on The Grill
There are several steps to making perfect burgers on the grill: don't overwork the meat, season liberally, melt the cheese, let the burger sear, chill your beer ahead of time... okay, the last step isn't completely necessary, but a beer in hand really does reduce the urge to move your patties before they're ready to flip. Our SKORDO Steak Seasoning complements the beef flavor without overpowering it. Just the right amount of heat with black pepper and crushed red pepper and the bright flavor of dill.
- 2 pounds 80/20 ground chuck**
- 1 tablespoon SKORDO Steak Seasoning
- 4-8 brioche buns
- sliced sharp cheddar cheese
- 1 spanish onion, thinly sliced
- 1 beefsteak tomato, sliced (tip: we use a serrated knife to easily slice tomatoes)
- Iceberg lettuce
- Place meat in a large bowl and sprinkle SKORDO Steak Seasoning over the top. Carefully fold the meat over itself to incorporate the seasoning throughout. Do not overwork the meat, there may be some small clumps of seasoning and that is okay! Overworking the meat will result in a big meatball, not a burger.
- Pre-heat your grill on high heat, to a temperature of 500 degrees Fahrenheit. Place the meat patty on the grill and don't touch it for five minutes. Then carefully flip it and let cook another five minutes. These will give you a nice medium rare cook for a thick burger. Vary your cooking time up or down, depending on your desired doneness... and if desired, top the burger with cheese for the last two minutes.
** Burgers need fat for flavor and juiciness. We recommend 1/2 pound of beef per burger, because we love a huge burger! Easily change to smaller burgers if you'd like, and adjust the cooking time to desired temperature for your size.