Grill er Done!

     With summer upon us, it’s time to get to grillin’. I don’t know too many folks who don’t like grilled hamburgers. We just seem to gravitate toward the grill and that irresistible smell of barbequed burgers. Other than freshly popped popcorn, the aroma of burgers on the grill is one of my favorites.

     But sadly, too often we end up with nothing more that piping hot hockey pucks instead of juicy burgers begging for a bun and all our favorite toppings.

     I’m guilty! I’ve grilled a few burgers which looked, felt and tasted more like blue rock than barbequed burgers. Even the dog wouldn’t touch em!
     Here’s a few tips I’ve found to help grill the best burgers on the block….. Begin with good meat. Good hamburgers are made from ground beef with some fat in it! An 80/20 fat content works well. (Ground sirlion or ribeye are perfect!) The less fat, the drier the burger.
     Chill the meat for about a half hour, then form into patties. Try to avoid overworking the meat. Don’t pound it into shape and avoid compressing the meat too much. This makes your burgers tough. Put a dimple, or a little well in the center of each patty and put them back in the fridge for another half hour or so.
     Get you grill HOT. The idea is to sear the burgers, not slow cook em like a Sunday roast. Scrape you grates – apply some vegetable oil to them. Put your burgers on the grill and leave em alone for about 5 to 6 minutes. If they stick to the grill, you haven't let them sear long enough. Flip em and let them cook for another 3 to 4 minutes, or until done to taste. The thicker the longer. Thin, preprocessed patties will cook a lot quicker (and are drier than homemade).

     Never press down on your burgers on the grill! This only squeezes out the juices, and the juices are the flavor. It’s OK to turn the burgers to get the grill markings, but do smash them with your spatula. (Unless of course, you enjoy burning the hair off your arms from the flames...)

     Just before they are done, put some sliced cheese on the ones who want it. When done, place burgers on a CLEAN plate or platter and let them rest for two to three minutes before serving.

     Have a variety of toppings and plenty of them. Enjoy! As soon as it quits raining – I’m grillin er done!

     Blessings, and pass the ketchup and onions.
     See you Sunday.....

Pastor Eldon