33 thoughts on “Grilling the Perfect Burger

  • Wow. Grill grates have been around since 2008? I just got mine last week. I’ve been missing out.

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  • If you sear the burgers 2-3 minutes each side on a gas grill then put them on the top rack of the grill the flames will catch the grease on fire as it drips. This will give the burgers a nice flame broiled flavor without burning or drying out the burgers. Why no one does this is beyond me. I make some of the best burgers this way. And to other ppl FFS never use anything under 85/15.. If you need 80/20 or worse to keep the burger juicy then you're doing it wrong.

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  • A little beats a lot-I do my chicken the same way and I ain't dead yet!

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  • He stuffed it with cheese, which has salt and can actually prevent your burger from getting done properly. Remember when the experts tell you to stuff your turkey with *cooked* stuffing? Same thing

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  • I've been rockin' charcoal MY entire life-Carcinogens? Never heard of 'em.

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  • Mixing your salt INTO the meat will guarantee you a dry burger. Sprinkle on TOP only.

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  • You don't NEED a "grate tool" you just need to pick up a Portable Kitchen and LEARN how to grill the old-fashioned way, and that's with charcoal or wood NOT a gas grill. I've got a gas grill in my kitchen.

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  • Bruce-are you the same silly person who sniffs the wine cork, puts beans in his chili or spells "tomato" with an "e" at the end?

    You DON'T need egg and you DON'T need breadcrumbs. Egg is for meatloaf and breadcrumbs are for the birds

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  • Hey I don't remember seeing Suzzane wash her hand after petting the dog. Yet she was hands on the patties? I don't think so Vortex or not. Good burger concept though. Without the kibles in patties.

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  • you really just put words into a box and clicked "post", how is that even commenting?

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  • We make an 18.5" for the Charbroil and it really makes it better than new.

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  • lovely family and friend, and the burgerlicious burgers, wow!

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