WEBER’S IDEAL CHEESEBURGERS WITH 5 BURGER TIPS

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Nothing says summer bbqs like a classic cheeseburger. Over the years we have collected tips to making the best burger and here are 5 key tips.

Once you are ready to grill up a burger scroll down to check out our Ideal Cheeseburger, which is a fan favorite from our newest cookbook, Weber’s Greatest Hits. Preview more recipes from the cookbook here.

5 Burger Tips
What Makes Them Juicy

Fat makes burgers juicy. That’s a big reason why ground chuck (from the shoulder) is better for burgers than ground round (from the rump). Chuck is typically about 18 percent fat, whereas round is often about 12 percent fat. The reality is that most ground beef in supermarkets comes from all kinds of parts of the animal. Ask the person behind the counter to grind some chuck just for you, maybe mixing in some sirloin for extra flavor.

Seasoning Works
Ground beef alone makes a pretty dull-tasting hamburger, so make sure the meat is mixed throughout with at least salt and pepper. Other ingredients, like Worcestershire sauce, hot sauce, or grated onions, will improve not only the taste but also the juiciness of your hamburgers.

Shaping Up
The ideal thickness for a raw patty is 1 inch. If it’s any thinner, it’s likely to overcook and dry out before a nice crust develops on the outside. If it’s much thicker, the crust might turn black and unappetizing before the center reaches the safe internal doneness level of medium.

Level them Off
Burgers tend to puff up in the middle as they cook, making the tops rounded and awkward for piling on toppings. A good trick for avoiding this problem is pressing a little indentation into the top of each raw patty with your thumb or the back of a spoon. Then, when the center pushes up, the top of each burger will be relatively level.

Flip Only Once
You should flip each burger only once, and only when it’s ready to flip. You’ll know when it’s time by slipping the edge of a spatula underneath the edge of the burger and lifting up very gently. If the meat is sticking to the cooking grate, back off and try again a minute later. When you can lift the edge of the burger without sticking, it’s ready to flip.

Weber’s Ideal Cheeseburgers
by Jamie Purviance

For a cheeseburger to merit the word ideal in its title, the meat must ooze with beefy, seasoned juices, the cheese must melt into a smooth, rich blanket, the toppings must be fresh and crisp, and the whole ensemble must travel to your mouth on a toasted bun. Open wide. Here comes that ideal cheeseburger.

Serves: 4
Prep time: 15 minutes
Grilling time: 9 to  11 minutes

Ingredients:

Patties
1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Kosher salt and freshly ground black pepper
4 hamburger buns, split
2 tablespoons unsalted butter, softened
4 slices sharp cheddar cheese, each about 2 ounces
4 leaves butter lettuce Ketchup (optional)
Dill pickle chips

Instructions:

1. In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

3. Brush the cooking grates clean. Lightly season the patties on both sides with salt and pepper. Spread the cut side of the buns with the butter. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the buns, cut side down, over direct heat. Remove from the grill.

4. Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and 4 pickle chips. Serve warm.

©2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission. Reblogged from https://www.weber.com/US/en/blog/webers-ideal-cheeseburgers-with-5-burger-tips

Frigidaire: 5 Ingredient Blueberry Pomegranate Popsicle

Make your own fruit-filled popsicles for a cool summer treat. These insanely delicious fresh-from-the-freezer ice pops taste just as good as they look!

Servings: 8-10 | Prep Time: 1 HOURS

Ingredients:

  1. 2 cups Pomegranate Juice

  2. 3 Hibiscus Tea Bags

  3. 2 cups boiling water

  4. 2 TBS sugar

  5. 1 cups blueberries

 

Instructions:

        1. Steep tea in a large bowl of boiling water. Remove tea bags after 20 minutes.
        2. Mix in sugar until dissolved. Allow mixture to cool.
        3. Refrigerate batch of tea for up to 1 hour.
        4. Once completely cool, remove from refrigerator and stir in pomegranate juice and fresh blueberries.
        5. Pour the tea into popsicle moulds. Freeze for 30 minutes.
        6. Add popsicle sticks when firm but not completely frozen.
        7. Freeze until hard. Enjoy!

Crank up your cooking tip:

Don’t worry about shuffling through your freezer any more! With the SpacePro™ Shelving system, your popsicles will be easily accessible for an instant treat!

Frigidaire Recipe: Mini Delectable Caramel Pecan Tarts

Add this delicious treat to your recipe book!

SERVINGS: 18 | PREP TIME: 20 MINS | COOK TIME: 20 MINS

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INGREDIENTS:

CRUST INGREDIENTS:

  1. 1 1/4 cups almond flour or almond meal

  2. 1 cup pecans or walnuts

  3. 4 teaspoons coconut flour*, sifted if lumpy

  4. 5 tablespoons unsalted butter

  5. 1/4 cup light or dark brown sugar

  6. 2 teaspoons cinnamon

  7. 1/8 teaspoon salt

FOR THE FILLING:

  1. 3/4 cup tightly packed dark brown sugar

  2. 2/3 cup whipping cream

  3. 7 tablespoons unsalted butter

  4. 1 teaspoon vanilla

  5. 3/8 teaspoon salt

  6. 2 1/2 cups chopped pecans

INSTRUCTIONS:

      1. Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.
      2. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. Press 1 tablespoon of crust onto the bottom of the each liner.
      3. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes. Caramel will leak through if crust is still hot.
      4. Place the chopped pecans on a baking sheet and roast for 4-6 minutes. Pecans burn easily, so check them every 2 minutes. Remove from the oven.
      5. To prepare the caramel, heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan over medium heat.
      6. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
      7. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until it begins to thicken. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.
      8. Refrigerate the tarts for 2-3 hours or until the caramel has firmed up.

Weber: Avoid These 5 Mistakes When Making Ribs

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#1 Wait to put the BBQ sauce on at the end

Putting BBQ sauce on the ribs at the beginning seems like it would be a good idea. After all, isn’t that BBQ sauce flavor going to get into the meat and make it taste better? Well, not really. What’s actually going to happen is the BBQ sauce is probably going to burn and create a layer of black char all over the surface of your ribs. Avoid this by adding the BBQ sauce only at the very end of the grilling session. After brushing the sauce onto the ribs they will usually take another 10 to 30 minutes, depending on the temperature you’re grilling at. You can also wait until you’ve taken the ribs off the grill before putting the sauce on them.

#2 A little flavor goes a long way

Once upon a time, I thought that I needed to go really heavy on using seasonings in order to give my ribs a good flavor, but it’s actually a much better idea to lean a little bit on the light side when it comes to seasoning in order to not overpower the flavor of the meat itself. You can always add more seasoning if you need to, but you can’t really take it off if you’d added too much. The same can be said about using woods to add a smoky flavor to the ribs. Too much smoke might end up making the ribs taste bitter.

#3 Boiling your ribs before grilling them is cheating

It’s not unheard of for some grillers to boil their ribs before grilling them. It’s a method that can be used to cut down the overall cooking time, and can also make for some very tender ribs, but if you’re using your stove to do most of the cooking and then just finishing them on the grill you may as well just cook them in the oven or broiler. Boiling your ribs will also remove a lot of flavor from them.

#4 Remove the membrane

On the back of most ribs, there is a thin connective piece of tissue called the membrane or silver-skin. It’s a good idea to remove the membrane from the rib otherwise it can become tough and rubbery during the grilling process. Click here for instructions on removing the membrane.

#5 Low and slow is the name of the game

Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone. It can be tempting to try and grill them faster over direct, high heat, but going low and slow will allow you to create some ribs that will impress your guests, and your taste buds.

Weber Rib Recipes
At some point, every meat lover has eaten boring, bland ribs that have been drowned with BBQ sauce to provide them with some flavor, but it doesn’t have to be that way! You might be surprised at how creative you can get with ribs. Check out some of our rib recipes here, here and here to help inspire your next grill session.

Baby back ribs are probably the most popular type of rib, but that doesn’t mean you shouldn’t try one of the other ones! Check out our Rib 101 blog to learn about the different types of ribs!

To maximize the rib capacity of your grill, check out some of our rib racks here, here, and here.

Learn how to use a rib rack here.

Game Day Grilling Tips from Broil King

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Football championships are some of the biggest grilling days of the year.    If you are planning on firing up the grill, here are a few helpful tips to ensure winning results. 

  • Preheat your barbecue to at least 400º before cleaning or putting food on the grill.  If it doesn’t sizzle, your grill is not hot enough
  • Bring proteins to room temperature before grilling – this will enhance tenderness and result in more even cooking
  • Lightly oil any grill surface with vegetable oil while hot – it will keep food from sticking
  • Grill with the lid closed – it will reduce flare-ups, improve flavour, and keep a more constant temperature
  • Preheat BBQ sauces on the side burner – cold sauce applied to warm meats can toughen the meat and lengthen cooking times
  • Use a meat thermometer to ensure the food is cooked to the desired donesness for maximum juiciness and tenderness.
  • Let cooked proteins rest between one quarter and one-third of the total cooking time before serving (5 minutes for steaks, chops, and other individual portions, up to 30 minutes for chickens, turkeys, and roasts)
  • Prep as much as you can ahead of time.  Cut up vegetables,  prepare toppings,  marinate meat and form patties the day before to ensure you don’t miss any of the action on game day.

Here are a few recipe ideas that are sure to please any game day crowd

Stuffed Burgers

Grilled Chicken Wings with Roquefort Dip

Bacon Wrapped Stuffed Jalapenos

Chicken, Shitake Mushroom and Coriander Pizza 

Maple Smoked Ribs

Broil King: Barbecued Back Ribs

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A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.

INGREDIENTS

  • 3 lb pork backribs
  • salt and pepper to taste
  • 1 cup ketchup
  • 1 cup water
  • 1/3 cup worcestershire sauce
  • 1 tbsp chili powder
  • dash hot pepper sauce
  • 2 tbsp brown sugar

 

DIRECTIONS
  1. Place a drip pan over the vapourizer, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.
  2. Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for 1 hour.
  3. Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.