How to Grill a Perfect Hamburger with 3 EASY TIPS
Hey, what's up barbecue lovers, today we're gonna grill a perfect juicy hamburger. Burgers on the grill are some of the best and most delicious eats, and they're so easy to cook. A grilled and juicy hamburger is also one of the best ways to bring people together for holidays, birthdays at the beach, at the park, or just to have a really great time in the backyard. Here's three quick tips to help you cook them perfectly. First is using the flippity flip method, this helps keep the moisture in the patty
and prevents a dry cardboard burger. Number two, when forming your burgers make sure they're a bit bigger than your buns because they're gonna shrink while they're cooking. And third, fire control. This is always important when grilling anything. I do recommend having a dual-zone cooking setup, just in case it gets too hot you can always move your burger so they don't burn. This is also a great way to minimize fires. We're gonna cook these on the Weber Kettle, cooking at about 300 to 350 degrees,
I'm gonna be using some of Aaron Franklin Briquets as fuel. And we're gonna be topping this burger exactly the way I like to eat it, traditional cheeseburger with a little bacon on top. Now let's get fired up. I'm gonna season these burgers with some of my Wow Seasoning, that's our favorite Barbecue Rub. I've already seasoned the bottom just to make things a little bit quicker today. I'm gonna lay a nice little coat of Wow on here, burger number one, we want to put it right over the coals to start out,
and here's burger number two. I'm also gonna lay my two little bacon slices over here, Terry does not do bacon on her burger but I do, so I'm gonna put me two very pretty juicy little bacon strips over here. All right, now we're running about 375, actually I'm gonna put the lid on right away to bring that temperature down. All right, we've got our lid on, we're gonna wait about maybe four minutes and then we're gonna take a look at 'em and see if it's time to flip.
As I said earlier, one of the techniques to keep 'em nice, juicy and moist is to use the flippity flip, you flip 'em, and flip 'em, and flip 'em. Now, I know some old school guys like to say, "you only flip once." Really, that's an old technique that works fine if you wanna do it that way, but really for best moisture and best tenderness on any meat is to flip, flip, flip, I call it the flippity flip, and that helps keep the moisture in the meat. Now, if you've observed your meat when it's on the grill
you'll notice when it's sitting over the coals or over the heat, the moisture will start to evaporate over the top of the meat. Now, if it sits there too long all that moisture's gone, it's gone into the atmosphere, it's gone outta the pit. I like to flip it before it gets too moist so that the moisture travels back up in the other direction, and before it comes out we're gonna flip it again and keep that moisture inside the meat. Man, I can smell those hamburgers already,
that little bit of grease dripping down into the coals it just really smells great. All right friends, it's been about four minutes, let's just take a quick peek and see what they look like. I'm gonna flip this one first, woo-hoo yes, look at that, beautiful. Beautiful little char going on there right over the coals folks, this is gonna be some awesome hamburgers. You can see the bacon over here starting to sweat a little bit too so we're gonna do the flippity flip on the bacon just as well.
(meat sizzling) We're gonna let it cook over here indirect for a little while, it's gonna be really great. All right, let's get it covered up quick so that we don't get a grease fire. Now, here's tip number two, always make sure you make your hamburgers a little bit bigger than the bun 'cause they do tend to shrink a little bit as they cook, and the more fat they have the more they're gonna shrink. All right friends, it's been another four minutes, let's take another peek and see what our burgers look like.
Look at that, they're sweating again, time to flip. (meat sizzling) Yes sir, yes sir. You can see how they plumped up and they kinda shrank this way a little bit, so they're fatter than the way they were when I put 'em in. Also, you guys see all this smoke? Remember what I always say, "if the smoke ain't in your face "you're just doing it all wrong." Now tip number three is always gonna be about fire control, you wanna have that just right amount of fire. Now, honestly sometimes that comes with trial and error,
you have to know your pit, know what kind of coals you're gonna use, you can always regulate your temperature with your vents, you have just the right amount of airflow coming in through the bottom, and for example on the Weber kettle, and just the right amount of air escaping out of the top. Less air means you're gonna control that heat so it doesn't get away from you. Now, I also recommend a dual-zone set up on your grill because that way if it's too hot, if you accidentally have a little too much charcoal in there
you start to get a grease fire, you can always move your burgers over to the other side, they'll continue to cook with the radiant heat and the convection, but at least they won't burn on you. All right friends, we're getting closer to having our burgers done and one of the things I really like on my hamburgers is a grilled jalapeno, so I'm gonna drop this right over the coals here. That bacon needs to get moved and flipped a little bit too, we're gonna come back a little bit closer now,
try and get it nice and crispy. All right guys, we're almost done cooking but I'm just curious, how do you like your hamburgers? What do you like to top your hamburgers with? Go ahead and put it in the comments below. All right, it's been another four, three and a half to four minutes, I'm gonna go ahead and flip it one more time, remember we're doing the flippity flip method. If you look real close here you can tell they're starting to sweat again a little bit so I wanna to flip them one more time,
after one more flip I'm gonna go ahead and check the internal temperature. Now, you can tell looking closer this one's getting a little bit more charred than that one, so that means it's a little hotter on this side, I'm gonna slide this one over this way, and that way they should finish and render and cook completely evenly. Let's put the lid back on. All right friends, it's been another three minutes, we're getting closer to done so I'm not gonna give it four, I'm giving it about two and three quarters to three minutes,
let's take another look. (whistles) Yap, they're looking mighty fine. Look at that. Whoa! All right, now let's test out that bonus tip, let's use our Thermal Pin. We're at 170, these burgers are done mama. (meat sizzling) Perfect. Look at that juice coming outta there, it's nice and clear, (meat sizzling) that one's nice and clear, that one's 177, they are perfect. They are well done hamburgers, not medium. All right friends, we're human, I forgot to put the cheese on my burger
so we're gonna put it back in the grill and get the cheese going.(laughs) Yeah, that cheese has to be melted, it can't just be cheese on top. All right, we're gonna put some Pepper Jack Cheese first, and then we're gonna put a little Yellow Cheese on top of that. All right, let's put the lid on so that cheese can melt. Let's go ahead and assemble our burger. I don't like to put anything on the bottom bun 'cause I don't want it to get soggy, the only thing I want is the meat.
We're gonna go ahead and lay our bacon on here, and then I like to put the tomatoes, we're gonna put three of these here, well, two's enough, I love to put a little extra Wow on my tomatoes, sorry folks but I do. I really do. (laughs) All right, we're gonna lay the pickles on next because the pickles are the wettest, now this is just the way I like to do things, you can do 'em any way you want, I like to lay the pickles under the lettuce because they're more moist, they're very liquidy, very wet
if you want to call it that, and I do like a lot of pickles if you can't tell, I love a lot of Pickles. And I'm also gonna lay my jalapenos right here. We're gonna give it a big old squirt of mustard 'cause I like mustard on my hamburger, and I like the lettuce last because the lettuce is not so moist or wet and it keeps the bun from getting too soggy. That's just the way I like to do it folks. Now this is my perfect juicy, cheesy, bacon burger. Lots of pickles, lots of jalapenos,
double cheese and a nice fat juicy Patty. Let's take a bite. Ooh, that looks so good. All right, I figured that my mouth wasn't quite big enough so I ran and grabbed the knife, we're gonna go ahead and cut it in half and see what it looks like. Let's do that. All right, now that's better, I think I can bite that one. Let's take a big bite. Woo-hoo, look at that baby, ain't that a beautiful hamburger? Look how fat that baddie is. (chewing) Hmm. Hmm Woo-hoo, hmm, man, wow.
What can I say? That is a wonderful, amazing, good hamburger. You taste the beefy burger, you taste the pickles, the jalapeno, that little tart from the Mustard, the buns toasted just a little bit, just right, it's fantastic. Folks, you gotta try a burger like this. This is how you cook a hamburger. All right friends, once again, if you like the content we're putting out go ahead and hit the like button, make sure you subscribe so you don't miss any videos from Annie texts. If you're interested in purchasing our Wow or our OG Rub
you can go to pitmaster.us Thanks for watching, everybody, remember to keep the smoke light and make it work. Boom.