This weekend, more people are likely to step up to the grill than at any other time during the summer season.
Unfortunately, most of us will approach it with an imperfect understanding of this timeless cooking method and a cavalier attitude that, because it’s outdoors, somehow requires less of the cook. Think again.
With that mindset, it should not surprise that the results are often less than perfect. Grilling is indeed a simple way of cooking, but simple doesn’t mean artless (or brainless). Sometimes it’s the simplest methods that require the most finesse.
Just as you would not cook everything on the stove over high heat, good grilling requires more than just a charring blaze. But aside from varying levels of flame, grilling also requires both direct (over the coals) and indirect heat (beside them) and sometimes a combination of the two.
For some foods, direct heat is the only way to ensure a beautiful sear and well-cooked, but still juicy, interior. For others, the heat must be indirect so that the outside doesn’t burn before the inside is done. For still other foods, a quick sear and slow finish is the order of the day.
Here’s a simple rule of thumb for choosing the type of heat. Direct heat is for foods that cook in less than 20 minutes - burgers, thin steaks, boneless chicken breasts, shellfish, small fish filets and vegetables; indirect is for anything that must cook slowly - spareribs, barbecue, or large, bone-in cuts of meat and poultry; combination is for foods that need an initial sear before finishing with gentler heat - extra-thick or bone-in steaks, roasts and small whole fish or extra-thick fish filets.
For direct-heat grilling over charcoal, the coals are spread evenly and allowed to ash over and burn to the desired heat level. For indirect grilling, the coals are spread on either side of the grill, leaving a bare spot in the center. For combination grilling, the coals are spread either to both sides of the middle or only over one half of the grill bottom.
For direct, indirect and combination grilling with gas, preheat the entire grill as usual, and for indirect or combination grilling, turn off the middle burner (if you have three burners) or one side burner just before you put the food on.
This weekend, at least one meal might likely be burgers. Somehow, July 4 demands that. So, you will want to use the direct method of grilling. Here’s one of my favorite recipes that I turned to again and again because it adds such good flavor to the meat without overwhelming the flavor of the beef.
Perfect Grilled Burgers
In a large bowl combine the bread pieces, milk, kosher salt, onion powder, black pepper, garlic clove, Worcestershire sauce and Dijon mustard.
Add the ground beef and with clean hands or a fork mix the beef and bread mixture together. Form the mixture into five equal patties.
Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill.
Place your burger patties over direct heat on hot grill grates. Cover the grill and cook the first side for three to four minutes. Flip the burgers. Cover the grill back up and cook the second side for three to four minutes to desired doneness.
If you are adding cheese, move the burgers to indirect heat and place the cheese slices on the burgers. Close the lid and let melt for one minute.
Let the burgers rest off the heat for about five minutes before serving.
Unfortunately, most of us will approach it with an imperfect understanding of this timeless cooking method and a cavalier attitude that, because it’s outdoors, somehow requires less of the cook. Think again.
With that mindset, it should not surprise that the results are often less than perfect. Grilling is indeed a simple way of cooking, but simple doesn’t mean artless (or brainless). Sometimes it’s the simplest methods that require the most finesse.
Just as you would not cook everything on the stove over high heat, good grilling requires more than just a charring blaze. But aside from varying levels of flame, grilling also requires both direct (over the coals) and indirect heat (beside them) and sometimes a combination of the two.
For some foods, direct heat is the only way to ensure a beautiful sear and well-cooked, but still juicy, interior. For others, the heat must be indirect so that the outside doesn’t burn before the inside is done. For still other foods, a quick sear and slow finish is the order of the day.
Here’s a simple rule of thumb for choosing the type of heat. Direct heat is for foods that cook in less than 20 minutes - burgers, thin steaks, boneless chicken breasts, shellfish, small fish filets and vegetables; indirect is for anything that must cook slowly - spareribs, barbecue, or large, bone-in cuts of meat and poultry; combination is for foods that need an initial sear before finishing with gentler heat - extra-thick or bone-in steaks, roasts and small whole fish or extra-thick fish filets.
For direct-heat grilling over charcoal, the coals are spread evenly and allowed to ash over and burn to the desired heat level. For indirect grilling, the coals are spread on either side of the grill, leaving a bare spot in the center. For combination grilling, the coals are spread either to both sides of the middle or only over one half of the grill bottom.
For direct, indirect and combination grilling with gas, preheat the entire grill as usual, and for indirect or combination grilling, turn off the middle burner (if you have three burners) or one side burner just before you put the food on.
This weekend, at least one meal might likely be burgers. Somehow, July 4 demands that. So, you will want to use the direct method of grilling. Here’s one of my favorite recipes that I turned to again and again because it adds such good flavor to the meat without overwhelming the flavor of the beef.
Perfect Grilled Burgers
- 1 1/2 pounds 80/20 ground beef
- 1 piece white or wheat bread - cut or torn into small 1/4-inch pieces (avoid a grainy or seedy bread)
- 3 Tbsp. milk
- 1 Tsp. salt
- 1 Tsp. onion powder
- 1/2 Tsp. pepper
- 1 large garlic clove, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- Hamburger buns and desired toppings
In a large bowl combine the bread pieces, milk, kosher salt, onion powder, black pepper, garlic clove, Worcestershire sauce and Dijon mustard.
Add the ground beef and with clean hands or a fork mix the beef and bread mixture together. Form the mixture into five equal patties.
Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill.
Place your burger patties over direct heat on hot grill grates. Cover the grill and cook the first side for three to four minutes. Flip the burgers. Cover the grill back up and cook the second side for three to four minutes to desired doneness.
If you are adding cheese, move the burgers to indirect heat and place the cheese slices on the burgers. Close the lid and let melt for one minute.
Let the burgers rest off the heat for about five minutes before serving.
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