Heat the grill to a medium flame that is about 400 degrees F. Before putting the patties of the burger onto the grill, oil the grill grates thoroughly. Then cook the salmon burgers for about 4 to 5 minutes from each side. Turn them in only once if it is possible. Work quickly but generously so your burgers do not fall apart. Season each patty with salt and pepper on both sides of fresh burgers. Melt 1 tablespoon of butter in a large pan over medium heat, making sure to get all of your burgers in there. Flip the first side over to cook for about 5-6 minutes. Flip the pan a second time as soon as you notice that the top is red. 1 / 10 There are hundreds of ways to make a burger, but this an old family recipe guarantees flavorful, juicy burgers every time. (Image credit: Emma Christensen) When it comes to backyard burgers off the grill, we all want the same thing: a tender and juicy burger that we can really sink our teeth into. Mistake #5: Making patties too petite. Ground meat will shrink as it sizzles on the grill. The more fat that’s in the meat, the more it’ll shrink. To prevent burgers from becoming pint-sized, plan ahead. Shape the raw patties to be slightly larger than the bun. You also don’t want the patties to be too thin or too fat. 4 minutes. 6 minutes. 20 minutes. When grilling frozen patties, it is important to start with a very hot fire. This will help burn the outside of the burger, locking in the juices and flavor. If you are using a gas grill, preheat it for at least 15 minutes before adding your burgers. In truth, a burger can take anywhere from just a couple minutes to 10 or even 15 minutes total to fully cook. It depends on three main variables: how high the heat is, how thick the burger is, and whether you want it rare, medium rare (pink in the center), medium, medium well, or well done. The thicker the beef patties, the longer they take to 4QSPJA1. Preheat your grill to medium heat (350 degrees F). Make the patties. Divide the ground beef into equal 1/4 pound patties that extend about 1/2 inch wider than the size of the buns. The larger patties account for the slight shrinkage that occurs during the cooking process. Season. Apply a very thin layer of your desired cooking oil to the griddle surface. Wait 30 seconds, so the oil is fully heated. Next, place your burger patties on the oiled cooktop allowing at least a few inches of space between them. Let the burgers cook undisturbed for 4-5 minutes. Flip burger over and cook until the internal temperature reaches 161 degrees F (72 degrees C). Put it on a bun or eat it like a steak. You can grill these on a gas grill, charcoal grill, electric grill (think George Foreman), or in a skillet on your stove. The box recommends cooking them at 325 degrees or medium heat. For a rare burger, cook for about 2 minutes per side. For a medium-rare burger, cook for 3 minutes per side. For a medium burger, cook for 4 minutes per side. For a well-done burger, cook for 5 minutes per side. Remember to flip the burgers halfway through cooking so that they are cooked evenly on both sides. Crumble 2 lbs (32 ounces) of ground beef into a large bowl and sprinkle in about 1/2 tsp salt and 1/4 tsp black pepper. Use your hands to mix the ground beef and take care not to overwork the meat. Gently toss the ground meat until the seasonings are just combined. Handle the meat as little as possible. Keep the burgers frozen until ready to grill. Do not thaw the burgers. Pre-heat your grill to Medium-High heat for 10 minutes. Place the frozen patties on the grill. Close the lid and grill for 7 minutes. Flip the burgers, close the lid and grill for 7 minutes. The burgers are done when they reach an internal temperature of 160-165F.

how to cook burgers on a grill