I’ve dabbled in countless recipes, and sure, I’ve nailed a handful that are now featured in our “Moteventurous Cookbook”, but let’s cut to the chase—I don’t even pretend they’re my true forte. No, the real deal ignites when I step outside onto the patio; that’s where my so-called “culinary talent” shines with just the flick of an ignition switch.

Oh, you better believe I grill steaks and chicken—especially those luscious drumsticks drowned in BBQ sauce that’ll make your mouth water. To keep the aroma of “Baconfest” from taking over the house, I toss some bacon on the grill too. But let’s get real here: my culinary prowess truly shines with burgers. Not just any burgers, mind you; I’ve got a specific method that takes them to a whole new level of deliciousness when they hit the table. Just wait until you hear the magic I work!

PREPARATION IS KEY

Before I press that button on my grill, I complete a few pre-grilling steps that I’ve found to be helpful in creating a great final product for your table.

The Grate – I use a grill brush that is made up of bristles that won’t break off while cleaning the grate itself (no need for extra fiber in my burgers), cleaning the grate before progressing to the next step.

Olive Oil – Pouring a tablespoon or two of extra virgin olive oil (no taste) into a small cup, I grab a small soft bristled brush and head out to the grill, flipping up the lid. I brush the area of the grate where I’ll be cooking liberally with olive oil (works really well to keep chicken from sticking).

Preheat – Let the grill warm up for 2-5 minutes

Gourmet Patties – I tend to buy the gourmet patties pre-shaped so I save some time, but you can simply buy the 85% ground chuck and you’d be good too.

15 minutes – I usually set the patties out on a plate for about 15 minutes, seasoning them with whatever favorite seasoning combination you like (I just use something called Misty’s).

Gourmet Buns – Nothing annoys me more than making burgers and having a tiny bun to hold the burger and all the toppings.

Meat Thermometer – If you don’t use one already, pick one up as it so takes the guesswork out of knowing if your burger is juicy or totally dried out.

THE GRILLING

Ice & the Indention – I read somewhere that to keep your burgers juicy and evenly cooked, press your thumb into the center (or use a spoon) to create a “cup” to hold a single ice cube. The indention allows for the center of the burger to cook fully, while the melting ice cube helps the burger retain an awesome juiciness.

Bring the Heat – Place the patty on the hot grate and leave it. I tend to cook low and slow rather than risk the outside of the burger being burned.

Meanwhile – While the burgers are being grilled, step into the house and butter both sides of the buns (don’t use margarine) and put them on a plate for the moment.

Flip ‘Em Over – Once you feel like they’ve been cooking long enough to not be burning (use your own judgement), flip your burgers over, trying to make the flip only once during the cooking time.

The Buns – Place the buns butter-side down on the grate close but not directly on the fire. Pay close attention to them as they will brown and get great grill lines usually very quickly. If they don’t brown fast enough, move them closer to the fire.

The Cheese – Some folks don’t like cheeseburgers (who ARE you?), but most of us do. For me, I find what elevates a regular cheeseburger to something out of this world is using provolone or Swiss cheese melted instead of the usual American version. I purchase cirular sliced provolone myself (thinner cut, although you can get the thicker too) and place it on the patty and just let it melt, almost like a nice warm blanket over the meat.

Check the Temp – I tend to be someone who likes my burger cooked between medium and medium-well. I like it juicy but not bloody. Use your thermometer to be certain every time. I’d suggest skipping both rate and well done.

• Medium-rare burgers cook to an internal temperature of 130℉-135℉.
• Medium hamburgers cook to an internal temperature of 140℉-145℉.
• Medium-well burgers cook to an internal temperature of 150℉-155℉.

Remove & Set – Remove the burgers and buns from the grill and let them set for a few minutes before serving. The internal heat will continue to finalize the cooking process and they’ll be delicious.

Serve! – Let your guests unleash their creativity by allowing them to adorn their burgers with their favorite condiments! I find there’s something absolutely divine about the flavor explosion that happens when you slather on both ketchup and mayo—it’s simply irresistible! Trust me, it’s a taste sensation that will have everyone raving with delight!

NOW IT’S YOUR TURN

As you can see, grilling up the perfect burger is not only a science but also an art that can elevate any gathering into a memorable feast. Now that you know my go-to dish, I’d love to hear from you! What food would you say is your specialty? Whether it’s a family recipe, a unique twist on a classic, or a newfound passion of yours, share your culinary triumphs in the comments below. Let’s celebrate our love for cooking and inspire one another in the kitchen!