Grilling Burgers - question

19 years ago

Hi Gang - When I put the hamburger patty on the hot grill, when I go to flip it, it's stuck to the grill (even if I spray the grill). Am I flipping it too soon or something?

Is there a certain amount of time to just leave the burger cooking and as it gets more cooked, it'll release itself??

Sort by:Oldest

Comments (8)

Terri_PacNW
19 years ago
Flipping to soon, or grill not hot enough...
lindac
19 years ago
The grill wasn't hot enough when you put the burgers on...
But...you do have to scrape the meat off the grill before you flip it...sort of slide the spatula under the meat....it won't just flip like an egg in a non stick pan.
Linda C
Related Discussions
Grill or no grill...that is the question!
Q
Comments (9)
Personally (just my opinion) I would skip the grill UNLESS you are willing to spend a decent amount of time and energy cleaning it. You will have to treat it like an outdoor grill, meaning 10-15 minutes warm up and 10-15 minutes afterward blasting the heat to burn off the grease. After that, you've got some clean up to do unless you want it looking all charred. Also, keep in mind that the heat output is not going to be fantastic on ANY residential indoor grill. You'll get about 500 degrees at the surface where a good charcoal or wood fire is about 1000 degrees. Now, that said, if grilling is a way of life and you want the option no matter what then the choice is clear! Just be clear on your expectations. -Stooxie
...See More
How do you grill your burgers?
Q
Comments (17)
This is the best "recipe" I have ever had for burgers, but I quite often will just wing it and toss in Worcestershire, ketchup, Montreal seasoning (they make one specifically for Hamburgers too) or whatever. Hamburgers Copyright, Ina Garten, All rights reserved Recipe Summary Prep Time: 20 minutes Cook Time: 10 minutes Yield: 10 to 12 hamburgers 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce (recommended: Crosse & Blackwell) 6 extra-large egg yolks 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
...See More
If you like grilling burgers, how do you make them?
Q
Comments (19)
I've gotten to the point I don't grill burgers very often. I like a good fried burger, seared to get a nice crust without burning it and it's easier to keep it moist inside and still cooked reasonably. A good quality bun, toasted and a dash of garlic salt and pepper sometimes a drizzle of Ranch dressing and/or BBQ sauce. A couple paper thin slices of onion optional. No pickle or mustard allowed within a 100' radius. And I don't mix crumbs or egg in there, if I want meatloaf, I make meatloaf. Generally I try to get freshly ground (coarse ground) burger. Usually the cheaper end so it'll have a bit more fat but it needs to be fresh for a good burger. Frozen patties don't do it for me anymore. I press a little in the center of the burger, not all the way through, but so it's a finger thick that's about 1/2 the thickness of the thicker part. As the meat shrinks, it fills in, cooks evenly and is hot throughout.
...See More
Do you own a Rival Crock Grill, electric counter top grill?
Q
Comments (10)
You brought back a memory of a Farberware indoor grill we received as a gift years ago. As I recall, it did an okay job of cooking whatever we put on it. I can't remember anything about temperature adjustments. However, as you said, cleaning ours was a major production. It's the main reason we got rid of it. Also, at the time we did not have much storage space. I found a photo online of what ours looked like. Hopefully your Rival Grill is less of a contraption than this one was.
...See More
shaun
Original Author
19 years ago
Ok thanks.
kim47
19 years ago
Shaun,
Terri is right. Really got that down this summer. Works for burgers and chicken, if it's stuck to the grill it's not ready to be flipped. My burgers and chicken Have been the best that we've had in all the years (lots) I've been grilling.
Kim
shaun
Original Author
19 years ago
Ok, I thought I had heard something like, that if it's stuck, it's not ready to be flipped.

I believe the grill is hot enough, I let it preheat for a good while. It says it's about 500Â° and it feels really hot when I lift the lid.

Alrightie then... thanks so much.
Terri_PacNW
19 years ago
The other thing Shaun...I don't oil my grill, because I find it makes a sticky film..like Pam does on the outside edges of my muffin pans! (LOL) I just scrape the grates as good as I can...then make sure it's a hot..and put the meat down.
shaun
Original Author
19 years ago
Ok Terri! Thanks.
mustangs81
19 years ago
if it's stuck to the grill it's not ready to be flipped.--same premise...if my DGS is hugging my neck real tight, he's not ready for his nap.

Related Stories

SHOP HOUZZ Shop Houzz: The Ultimate Burger

By Houzz

Discover the hamburger’s juicy origins and gadgets to invent your best burger

Full Story

REMODELING GUIDES 13 Essential Questions to Ask Yourself Before Tackling a Renovation

By Affecting Spaces Design Studio

No one knows you better than yourself, so to get the remodel you truly want, consider these questions first

Full Story

WORKING WITH PROS 8 Questions to Ask Yourself Before Meeting With Your Designer

By Kelli Kaufer Designs

Thinking in advance about how you use your space will get your first design consultation off to its best start

Full Story

SELLING YOUR HOUSE 15 Questions to Ask When Interviewing a Real Estate Agent

By Laura Gaskill

Here’s what you should find out before selecting an agent to sell your home

Full Story

REMODELING GUIDES Survive Your Home Remodel: 11 Must-Ask Questions

By Mitchell Parker

Plan ahead to keep minor hassles from turning into major headaches during an extensive renovation

Full Story

GARDENING AND LANDSCAPING Splurge of the Week: The Kamado Grill

By Lily Gahagan

These Unique Grills Look as Good on the Outside as What's Cooking Inside

Full Story

OUTDOOR KITCHENS Houzz Call: Please Show Us Your Grill Setup

By Annie Thornton

Gas or charcoal? Front and center or out of the way? We want to see how you barbecue at home

Full Story

OUTDOOR KITCHENS Your Guide to Grills and More for Great Outdoor Cooking

By Laura Gaskill

Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more

Full Story

GREAT HOME PROJECTS How to Get a Built-In Outdoor Grill

By Steven Corley Randel, Architect

Put fresh-air grilling on the menu with a built-in setup that suits your patio or yard

Full Story

By Laura Gaskill

Kick back on your patio or deck with a grill that focuses on fun as much as function

Full Story

Grilling Burgers - question

Comments (8)

Terri_PacNW

lindac

Related Discussions

shaun
Original Author

kim47

shaun
Original Author

Terri_PacNW

shaun
Original Author

mustangs81

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Grilling Burgers - question

Comments (8)

Terri_PacNW

lindac

Related Discussions

shaunOriginal Author

kim47

shaunOriginal Author

Terri_PacNW

shaunOriginal Author

mustangs81

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

shaun
Original Author

shaun
Original Author

shaun
Original Author