http://cavetools.com/products/wire-grill-brush A great burger with a charred crust and a juicy, savory interior is a cornerstone of summer’s best cookouts. It doesn’t hurt that it’s also one of those crowd-pleasing foods that’s easy to make in bulk. Unfortunately, a lot of impromptu burgers wind up dry, flavorless, overcooked, and all-around lackluster. I should know—I’ve had my fair share. Luckily, we’ve put up this great recipe for the best tasting and juiciest burger recipe to ensure optimal success. Get more grilling and smoking tips and tricks from: http://www.cavetools.com
Here are some few tips before we start the process. Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you. Don’t overwork it. You really don’t even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they’ll be chewy. Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time. Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.
In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it’s about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two. For a medium to well-done burger, cook over medium-high heat (about 450°) for 10 minutes total; cut to check doneness.