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!
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.
For the burger:
1.5 pounds of ground sirloin, round, or chuck
For the toppings:
Mustard, ketchup, or whatever other condiment you may want
- 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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