Grilled or Griddled? That is the question that GrillGrates answer in stunning fashion. You can have both! This new technique has us scratching our heads wondering why we hadn't thought of it sooner! You can completely dial in the crust on your burgers to your liking. Get beautifully crusty flavor and texture you wouldn't get doing it one way or another.
6-8 oz freshly ground beef per burger
Kosher Salt and Freshly Cracked Black Pepper
Instant Read Thermometer
1Begin by setting your grill up with combination of GrillGrates that are rails up and rails down.
2Preheat your GrillGrates to between 500-600°F with the lid of the grill closed.
3Form your burger patties being careful not to overwork the ground beef. Overworking the meat will cause it to become a bit more chewy. They should be at least an inch thick.
4Season each side of the burger liberally with kosher salt and black pepper.
5Place your burger(s) on the preheated rails up GrillGrates and close the grill.
6After about 5 minutes lift and twist the burger to get that coveted crosshatch. Give it another 4-5 minutes before flipping and close the lid.
7Allow to cook 3-4 more minutes, then start checking the internal temperature of your burger(s) with your thermometer. (The USDA recommends a minimum internal temperature of 160°F.)
8Give the burger(s) another lift and twist- it should be getting close to finished now.
9At this point you need to decide how well you want your burger cooked and how much crust you want to get. For a crustier burger, get it over to the flat side of the grates and give it a 1 minute or so to sear, flip that baby and see what kind of crust you have. Some folks like a little, some folks can't get enough.
10Check the internal temperature of your burger(s) again. Sear as little or as much as you desire.
11Like Burger King, with GrillGrates you can have your burger your way. The best of both worlds - flame grilled and griddled! Once you have achieved the right amount of crust, remove and allow to sit for 3 to 5 minutes before dressing with condiments and a bun.