Do You Close The Grill When Cooking Burgers

Kate Sears

Surveys show that Americans eat approximately 14 billion burgers each year, most of them in the summer months. So as the season of backyard barbecues approaches, it's not a bad idea to brush up on your meat-making skills. Follow these prepping, grilling and serving tips from Glenn Harris, chef and owner of Jane and The Smith restaurants in New York City, for a perfect patty every time.

Step 1

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To make four burgers, you'll need 3/4 lb ground sirloin (for flavor), 1/4 lb ground chuck (to keep the burgers moist), and 1/2 tsp each kosher salt and freshly ground black pepper.

Step 2

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With clean hands, place the sirloin and chuck in a bowl, and mix thoroughly. Divide meat into four equal portions. For perfectly round burgers, dampen your hands with cold water and roll each portion of meat into a ball.

Step 3

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Gently press down to 1/2- to 3/4-in. thickness. The burgers should be slightly larger than the buns. Sprinkle each burger with 1/8 tsp each salt and pepper.

Step 4

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Heat an outdoor grill to high, then use a paper towel to lightly brush oil on the grates. (Oiling the grill once it's hot will prevent the burgers from sticking.) For medium-rare burgers, grill 3 to 4 minutes on each side, turning only once, until an instant-read thermometer inserted from side to middle registers 160°F. For rare, grill 2 minutes each side (145°F); for well done, 5 minutes each side (170°F). (Don't have a thermometer? The firmer the burger, the more well done it is.) The burger should be slightly charred on the outside. Don't press down with a spatula while grilling—the juices will leak out and make the burger dry.

Step 5

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Serve on buns with ketchup, lettuce, tomato, pickles, red onion and cheese if desired.

Source: Glenn Harris, chef and owner of Jane and The Smith in New York City

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