What’s better than a thick, juicy burger fresh off a charcoal grill? Families all over will be grilling out this weekend for the Memorial Day holiday and Elias Iglesias, executive chef of Morton’s, The Steakhouse, shares one of his delicious burger recipes and tips for grilling on a charcoal grill.
How to Grill the Perfect Burger
(makes 8 ounce grilled burgers)
2 pounds ground sirloin
1⁄2 cup tomato juice (keeps juicy)
One egg (holds meat together)
1 teaspoon salt
1⁄2 teaspoon black pepper
Spatula
Watch and learn:
To get the most flavor out of his steak burger recipes, Chef Elias recommends using a charcoal grill.
- Combine all ingredients.
- Shape mixture into four half pound (8 ounce) steak burgers.
- Score top in checkerboard pattern
- Place steak burgers on very hot gas grill (500-600 degrees).
- Cover grill to cook evenly and sear in juices. Flip burgers with spatula half way through the cook time, depending on your preferred doneness. (Medium rare: 8 minutes total. Flip at 4. Medium: 10-12 minute total. Flip at 5-6.) Resist the urge to press the burger down. This will only release juices and diminish flavor.
- Close lid again and cook for the remaining 4-6 minutes.
- Use the “hand trick” to tell doneness of your steak burgers.
- Medium rare: burgers should feel like the base of your thumb — spongy with a little bit of give.
- Medium: burgers should feel like the middle of your palm — firmer.
Happy Memorial Day Weekend!
Courtesy of Howdini.com
I have never heard of tomato juice in a burger. I really have to try this recipe. I always just add salt and pepper and nothing else….pretty boring
We’ve used ketchup in the past it really ups the moisture!
Great idea! I am going to try it.
I always worry about them being done (‘specially since I like mine rare) so very helpful!
the egg makes sense, much like meat loaf keeps it held together and keeps so moist. So great to post this to kick off the summer season! thanks much…will pass this onto my hubby!
just in time for summer bbqs. this will help greatly! and my hubby will thank you!:)
I have never been good at grilling hamburgers and don’t normally like hamburgers unless bought at a restaurant, but I think using this recipe and tips, I will love eating grilled burgers now!
I’ve used ketchup as well. I love these tips.
These sound so yummy! Great tips! We are grilling some burgers tomorrow for dinner – I am printing this page 🙂
I’ve always used an egg when making burgers, but I love the tomato juice idea. I’ll have to play around with it. I bet my husband would love it with some Franks hot sauce mixed in with the tomato juice.
This sounds good! I never knew to put anything other than seasoning into the meat, but I’ll try this.
Great tips, would never have thought to use tomato juice. I’m glad you shared the “hand trick” to tell doneness of the burgers, I always have trouble with knowing if there done or not