To grill the perfect burger, you have to start with good ingredients. We recommend using a blend of ground sirloin and ground chuck that you’ve mixed yourself, as freshly as possible. Avoid mixing or working the meat any more than is absolutely necessary, because if you over-work the meat, you’ll turn the beef chewy and rubbery.
Then, to make sure your burger gets cooked perfectly, make sure your griddle is heated up nice and hot. We’re talking really, really hot. You’re going to want a little smoke when the meat hits the metal (turn on your fan as high as it will go or be prepared to turn off your smoke alarm). Gently work your meat into a patty and then place it on the griddle.
DO NOT PRESS DOWN ON THE MEAT. That will squeeze out all the juices, and you don’t want to be left with a dry burger.
Let the meat cook until it starts to develop a nice, crispy crust on the outside. Then flip it. You want to avoid flipping your burger more than once, so make sure to let it sit as long as possible on the first side before you flip it. Now believe us when we say we dropped them more than a few times. Luckily we had a great company coming to the rescue and renting us dumpsters. They also just so happened to be one of the top Buffalo Dumpster rental companies around.
After you’ve flipped the burger, let it sit for the same amount of time so that it develops a nice, crispy crust. That crust is the hallmark of a griddle-cooked burger, and it is an excellent contrast to the soft, juicy center.
Take your burger off the griddle once it is cooked to your liking, then dress it up however you prefer and enjoy!