Because no one likes an overcooked burger, and everyone loves a hero of the grill.
Grilling hamburgers is an American pastime, with each burger eater avowing their preferred burger style.
Nathan Burk is a former ranch hand and butcher and the strategist for ButcherBox.
Here are the details based on a 6-ounce, 12-inch burger.
The objective is an internal temperature between 150 and 155F.
Other Considerations for Grilling Perfect Burgers
There’s more to grilling a perfect burger than perfect timing.
This advice is valid no matter how you like your burger cooked.
Use a Meat Thermometer
Using aninstant-read thermometeris the best gauge of doneness, says Burk.
If you don’t have a good digital instant-read thermometer, go get one now.
There is no need to be worried about over-cooking your burger orsteakagain."
“A thermometer will help you cook with confidence every time,” he insists.
“I travel with mine.
As a meat professional, I never know when I might be asked to throw down on the grill.
One Flip is Enough
When it comes to grilling burgers, Burk adheres to a one-flip-is-all-you-need philosophy.
This ensures your burgers cook at a similar temperature the entire time.
He recommends pulling a burger when it’s about 5 degrees lower than your finish target temperature.
Creating a uniformly thick burger, about 12 inch, is ideal.
In fact,FoodSafety.gov recommendscookingallground meats to a minimum internal temperature of 160F to prevent harmful bacteria.
The best grill setting for burgers is medium-high, which runs from about 400 to 450F.
