Grilled burgers on the rise: Beef, pork, and veggie perfected
Grilled burgers have been gaining popularity year after year, primarily because they can be prepared in both meat and vegetarian versions. Just before serving, lightly toast the bun, allowing each person to choose their own toppings according to their taste.
The most classic option is beef burgers, but you can also successfully prepare them on the grill in other versions – such as pork, poultry, or vegetarian. The meatless ones require a bit more effort, but all the others are remarkably simple to make. It is sufficient to season the meat and shape it into patties. There's no need to add eggs and breadcrumbs as in traditional meatballs.
What kind of meat to choose for burgers?
Let's start with classic beef burgers – experts advise against using only tenderloin. Although this part of the meat is considered the tastiest, on the grill, a patty with a bit more fat is preferable. Add chuck, shoulder, rump, or brisket to the tenderloin to make the burgers juicier once cooked.
This rule also applies to pork and poultry burgers. For pork burgers, mix shoulder or neck with ham, and if you want to make poultry patties, choose thighs instead of chicken breast. Grind the meat at home or ask to have it minced at the store.
Shaping burgers for the grill
Before you start shaping the patties, let the meat come to room temperature to make it more pliable. Add salt and freshly ground pepper (some also add a bit of grated onion), moisten your hands, and shape a patty about 2 cm thick. Its diameter should be slightly larger than the bun – the patty will inevitably shrink a bit during cooking.
Cover the prepared patties with cling film and place them in the fridge to maintain a firm structure. Remove them only when the grill is properly heated.
Vegetarian patties from the grill
This is a bit more complicated because vegetarian burgers, for example, those made from beets or millet, are slightly more delicate and can fall apart if placed directly on the grill. Therefore, I suggest pre-cooking them in a pan or in an oven at home. Cool them and store them in the fridge, then just heat them up on the grill – this way you'll be sure they won't fall apart, and you'll serve them to guests much quicker.
Recipe for grilled beef burgers
Some people do not salt the raw beef until after grilling. You might also try this method.
Ingredients:
- 1 kg of minced beef – shoulder mixed with tenderloin in a half-and-half ratio,
- 0.5 teaspoon of salt,
- 0.5 teaspoon of freshly ground pepper,
- 5 burger buns,
- chosen toppings: lettuce, tomato, pickles, pickled onions, cheese, sauce, crispy bacon.
Instructions:
- Let the meat come to room temperature, knead by hand to soften the fibres. Mix with spices.
- Moisten your hands and shape patties about 2 cm thick and slightly larger in diameter than the buns (you can use a special press for shaping burgers). Place them on parchment paper, cover with cling film, and put them in the fridge.
- Light the grill. Once you achieve a stable temperature, remove the burgers from the fridge and place them on the grate.
- Flip to the other side after about 4 minutes, once the meat is browned on one side. Grill for another 4 minutes on the other side.
- Cut the buns in half and place them on the grate for just a few seconds.
- Assemble the burgers with your favourite toppings.
If you don't want the burgers to shrink during grilling, make gentle indentations in them after placing the patties on the grate. Some chefs put an ice cube in the centre of the meat.
