5 Ways to Grill Burgers – wikiHow

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    1Arrange the coals. Configure your coals into a two-zone fire. This means that you will cast your coals to cover about half of the grill to produce medium to high-temperature zones.

    • You can use any coals for grilling. Self-lighting coals are generally easier to work with.

    Configure your coals into a two-zone fire. This means that you will cast your coals to cover about half of the grill to produce medium to high-temperature zones .

  2. 2Light your charcoal. Use a match or lighter to light the edge of a few of the coals. The flame will spread to the other coals in the pile.[2]
    Use a equal or lighter to light the edge of a few of the coals. The flame will spread to the early coals in the voltaic pile .

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    3Light your coals with lighter fluid (optional). If your coals call for lighter fluid, carefully squirt lighter fluid on the top and sides of the charcoal mound. Squirt the lighter fluid gently and wait a minute or two for the fluid to sink into the coals. This will prevent all the lighter fluid from burning off immediately. After waiting a minute, squirt a second layer, followed by a third before lighting your coals. Avoid squirting lots of lighter fluid into your coals during each application. Less fluid is better than more. Lighter fluid can add a chemical taste to your burgers if you use too much.[3]

    • It doesn’t take a lot of lighter fluid to get your fire going. You will only need about 1.6 ounces of lighter fluid per pound of charcoal.

    If your coals call for lighter fluid, cautiously squirt lighter fluid on the lead and sides of the charcoal knoll. Squirt the lighter fluid lightly and wait a moment or two for the fluid to sink into the coals. This will prevent all the lighter fluid from burning off immediately. After waiting a minute, squirt a second gear level, followed by a third before lighting your coals. Avoid squirting lots of lighter fluid into your coals during each application. Less fluid is better than more. Lighter fluid can add a chemical smack to your burgers if you use excessively much .

  4. 4 Let the coals heat up. Your coals need time to produce heat and wo n’t be fix immediately after lighting them. Wait for the flames to subside and the edges of the coals turn a light gray. Your coals should be covered wholly with grey ash after about 10 minutes. now you can grill your burgers .

  5. 5Grill your burgers. Add your patties to the grill and sear them directly over the pile of coals. This is the hottest part of the grill. Cook your patties for about 5 minutes or until they are brown and crispy at the bottom.

    • Avoid charring the meat and pressing it down with a spatula. This will squeeze all the delicious juices out.
    • During the cooking process, you will see flare-ups. Don’t be alarmed. Flare-ups result from fat dripping into the flame. Move the burgers to the cooler side of the grill if the flames get too high. Move them back when the flames go down.

    Add your patties to the grill and sear them directly over the pile of coals. This is the hottest depart of the grill. Cook your patties for about 5 minutes or until they are brown and crisp at the bottomland .

  6. Read more : Smoked Pork Shoulder

    6 Flip your burgers. Use a long-handled alloy spatula to flip your burgers once. Sear the early side on the hot part of the grill for approximately 1 minute to lock in the juices .

  7. 7 Make it a cheeseburger (optional). now that your burgers are in their concluding stage of cook, it ‘s the arrant time to add a slice of cheese and allow it to melt to paragon. Place your tall mallow slice centered on each patty and continue to cook your patty as the cheese melts .

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    8Toast your buns (optional). Toasting buns is quick and easy. Simply split your buns open and place them on the grill with the cut side down. Make sure to place them on the cooler side of the grill to keep them from burning or cooking too quickly. Grill your buns for about 10 seconds and flip if desired.[4]
    .

    • You can lightly butter the inside of your buns before toasting if you’d like.
    • Watch the buns closely as they can burn easily.

    Toasting bun is immediate and easy. Simply split your buns overt and place them on the grillroom with the cut side down. Make indisputable to place them on the cool side of the grillroom to keep them from burning or cooking excessively promptly. Grill your buns for about 10 seconds and flip if desired .

  9. 9Cover and cook. Once you have seared your patties, move the burgers onto the cooler side of the grill, so they are no longer over direct heat and cover the grill with a lid. Continue cooking for 3 to 5 minutes until done. Here are two ways to check your burgers:

    • Remove one burger and cut into it. For medium-rare, the inside should be pinkish, but not bloody.
    • Use an instant-read meat thermometer. The USDA recommends an internal temperature of 160 °F (71 °C).

    once you have seared your patties, move the burgers onto the cool side of the grill, so they are no long over conduct heat and cover the grill with a hat. Continue cooking for 3 to 5 minutes until done. here are two ways to check your burgers :

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    10 Enjoy! Take your burgers off the grill vitamin a soon as they are done to avoid overcooking. Remember that they will cook a short bite after they are taken from the grill. Serve your burgers with a variety of condiments

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Category : Tutorial

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