It’s in the name. Let’s get to it.
Best Ever Grilled Hamburgers
- 1 lb ground beef
- 1/4 cup barbeque sauce
- 1 teaspoon black pepper
- 1/2 cup pineapple juice (reserved)
- Mix ground beef, barbeque sauce, pepper, and a splash of pineapple juice in large bowl
- Patty out meat into 1/3 lb patties onto a rimmed baking sheet (I line mine with aluminum foil for easy clean-up)
- Splash a bit of pineapple juice over each patty to act as a marinade (TRUST ME)
- Refrigerate 1-2 hours until ready to grill
A note about these burgers: after making the patties but before splashing on the pineapple juice, press your thumb gently into each patty to create a small indention. This helps the burger retain shape after grilling. And for what it’s worth, I weigh out the meat before I patty it out. I use about 5.3 oz of meat per patty.
And the pineapple juice marinade is KEY to this recipe.
WARNING: I’m going to insert a pic here of raw hamburger meat, but I have to show you the pineapple juice on the patties.
See how the juice just sits there? It’s the perfect marinade for juicy burgers with a hint of sweet.
Cody does all the grilling around here. I asked him about grilling instructions and he said that he and the grill are one. He knows the grill. The grill knows him. He can feel in his spirit when the burgers are cooked. He says to follow your heart.
He also said about cooking for about 5 minutes on each side over direct heat should do the trick.
More specifically, he said that it’s very important to not move the burgers during the first 5 minutes. The same goes for after you flip them. Keeping them still during the first parts of cooking creates almost a seal to keep the juices in. Also, don’t press down on the patty with the spatula. It squeezes all the good juices out!
We use a gas grill, so specifics may vary for different gas grills, charcoal grills, indoor ranges, or any other cooking apparatuses you may be using.
Also, we don’t toast the buns. Untoasted buns remain soft and complement the juiciness of the burger. I dunno. Do what you want. But don’t toast the buns.
These burgers are a favorite around here and a staple throughout grilling season. I like to throw on a few dill pickle chips and a little ketchup. Delish!
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