Top 5 Tips for Grilling the Perfect BBQ Meat Patty
Date:17th October 2022
As the Autumn breeze starts drifting in, many of you may be thinking that it’s finally cool enough to have a barbecue without cooking ourselves too! We are definitely prepping ourselves for the beautiful sunny afternoons chilling outside and thought we would share some tips on cooking one of the most wanted items on the grill, our organic burger patties!
1. Keep the patties cold/frozen until they hit the grill.
Unlike other meat that will cook up better if they are brought to room temperature before hitting the grill, meat patties should be kept cold so they will stay together and as juicy as possible. While the grill is heating up, put the patties on a tray or platter, covered, in the fridge. This helps more of the flavour-carrying fat to stay in the meat. Alternatively, place an ice cube in the middle of the patty as another way of minimising the patty from drying out.
2. Use a hot grill.
Keep the grill at a steady high heat, you can test this by holding your hand 1 to 2 inches above grill level for 2 to 3 seconds. If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
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3. Controversial - Flip the patty once and once only!
Constant turning will toughen and dry out the meat and if you flip too soon, the burgers will stick. Here are the suggested cooking time for beef patties:
- 1-2 minutes per side for rare
- 2-3 minutes per side for medium-rare
- 3-4 minutes per side for medium
- 4-5 minutes per side for well-done
4. Don't press the burgers while cooking.
This is an all-too-common mistake in burger grilling. It's also one that's heart-breaking to witness. UNLESS you're doing it for dramatic effect on the gram like we did when recreating the ShackBurger(check out our reel here). Then press at your own cost.
When the cook takes a spatula and presses down on each burger, the juice just pours out onto the flame, taking all that moistness and flavour with it. Let your burgers hold onto their natural juiciness and cook in peace!
Another exception is if you're purposefully making "smash" burgers where you put the patty on a very hot griddle and smash it flatter in one fell swoop. This doesn't work well on a grill, for obvious reasons.
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5. Let the patty REST!
Resting allows the burgers, like all meat, to finish cooking and their juices, which have been collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Since burgers are generally somewhat small (compared to giant roasts), just 10 minutes will do it.
Having a BBQ party soon? Check our some of our Organic Australian Beef Patties in our BBQ section .
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