There are seemingly endless ways to make a burger. You can top them with bacon and cheese. You can stuff them with bacon and cheese. You can mix hot sauce into the meat or you can mix in blue cheese or mustard.
But, at the end of the day, there are just a few basic techniques for how to cook a burger on the grill.
What Meat to Use for Burgers
The first thing to know about grilling burgers is to pick one that has the right meat-to-fat ratio. When looking at ground beef (which is frequently chuck) at the grocery store, look for 80/20 beef for burgers. This still provides a good beefy flavor with enough fat to keep the meat moist as it cooks. Anything less than 80/20 will turn out dry.
If you’re going to the butcher for your burger meat, keep to the chuck at a coarse grind and an 80/20 ratio. This is what most grocery store ground beef is. However, you can go as low as 70/30 if you want a supremely juicy, fatty burger.
