1 comment ·Sep 16, 2020

The Burn Pit Burger

Who doesn’t love a good burger? The Burn Pit Burger recipe is simple, quick, and sure to be a hit at your next grill out!

Tips:

A burger is only as good as the meat used! Don’t be afraid of fat. A mix of 80-percent lean beef and 20-percent fat is ideal for a juicier, more flavorful burger.

The heat from your hands combined with room-temp ground beef can melt and smear the fat. Be careful not to handle the burger too much or you will risk a dense, firm burger.

The Recipe

For the burger:

1.5 pounds of ground sirloin, round, or chuck

Ground Pounder All-Purpose Garlic Seasoning to taste

Sliced Cheese

Hamburger buns

For the toppings:

Tomatoes

Onion

Lettuce

Mustard, ketchup, or whatever other condiment you may want

The Process

Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion into a thick patty. To correctly size your patties to fit on your buns, make your burgers about 1-inch thick at the edges, and one inch larger than the bun. Season with Ground Pounder Garlic Seasoning on both sides.

Set up your grill for direct grilling and pre-heat to high (450° F)

Clean the grill with a brush and oil the grate when ready to cook.

Place burgers on the hot grate and season again with Ground Pounder. Grill the burgers until cooked through. Flip halfway through.

In general, follow these total grilling times:

For rare burgers, cook for 4 minutes total (125°F)

For medium-rare burgers, cook for 5 minutes total (135°F)

For medium burgers, cook for 6 to 7 minutes total (145°F)

For well-done burgers, cook for 8 to 9 minutes total (160 °F)

If adding cheese, add about 1 minute before the burger is finished cooking.

Brush the buns with butter and toast them on the grill – 30 seconds to 1 minute – be careful not to burn them

Assemble with your favorite toppings and enjoy!

What's your favorite burger topping? Let us know in the comments...

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