Charcoal-Grilled Hamburgers

5 comments

Appears in Cook's Illustrated July/August 2000

Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.

SERVES 4

TIME 50 minutes

has video

WHY THIS RECIPE WORKS

For a moist, juicy hamburger recipe with a tender and cohesive texture, we preferred chuck ground to order, with a ratio of fat to lean of 20 percent fat:80 percent lean. We formed the meat into 6-ounce patties with a depression in the midd...

Print