Mastering the grill: The ultimate burger guide for all diets

The most classic option is beef burgers, but you can also prepare them successfully on the grill in other versions – pork, poultry, or vegetarian. The meatless ones require a bit more effort, but all the others are incredibly simple to make. Just season the meat and shape it into patties. There's no need to add eggs and breadcrumbs like in traditional meatballs.

Let's start with classic beef burgers. Experts advise against using only tenderloin. Although this cut is considered very tasty, it's better to have a patty with a bit more fat for grilling. Mix in some chuck, shoulder, rump, or brisket to make the burgers juicier once they're cooked.

This rule also applies to pork and poultry burgers. For pork burgers, combine shoulder or neck with ham, and if you're making poultry patties, opt for thighs instead of chicken breast. Grind the meat at home or have it ground at the store.

Before shaping the patties, let the meat come to room temperature so it becomes more pliable. Add salt and freshly ground pepper (some also add a bit of grated onion), moisten your hands, and shape a patty about 0.8 inches thick. Its diameter should be slightly larger than the bun, as the patty will shrink a bit during cooking.

Cover the prepared patties with plastic wrap and refrigerate them to maintain a firm structure. Remove them only when the grill is properly heated.

This process is a bit more complicated because vegetarian burgers, such as those made with beets or millet, are more delicate and can fall apart if placed directly on the grill. Therefore, I suggest pre-cooking them in a pan or an oven at home. Cool them and store them in the fridge, then just reheat them on the grill. This ensures they won't fall apart and allows you to serve them to guests more quickly.

Some people don't salt the raw beef until after grilling. You might want to try this method.

Ingredients:

• 2.2 lbs of ground beef – shoulder mixed with tenderloin in a half-and-half ratio,
• 0.5 teaspoon of salt,
• 0.5 teaspoon of freshly ground pepper,
• 5 burger buns,
• selected toppings: lettuce, tomato, pickles, pickled onions, cheese, sauce, crispy bacon.

Instructions:

1. Bring the meat to room temperature, knead by hand to soften the fibers, and mix with spices.
2. Moisten your hands and shape patties about 0.8 inches thick and slightly larger in diameter than the buns (you can use a special press for shaping burgers). Place them on parchment paper, cover with plastic wrap, and refrigerate them.
3. Light the grill. Once you achieve a stable temperature, remove the burgers from the fridge and place them on the grate.
4. Flip to the other side after about 4 minutes, once the meat is browned on one side. Grill for another 4 minutes on the other side.
5. Cut the buns in half and place them on the grate for just a few seconds.
6. Assemble the burgers with your favorite toppings.

If you don't want the burgers to shrink during grilling, make gentle indentations in them after placing the patties on the grate. Some chefs put an ice cube in the center of the meat.