Easy outdoor grill recipes

Enter the characters you see below Sorry, we just need to make sure you’re not a robot. How to Grill the Best Burgers We tested all sorts of methods easy outdoor grill recipes mixing, shaping, and grilling backyard burgers, and even talked with grilling expert Steven Raichlen!

Here is our take on the perfect grilled burger. Eating Well, Saveur, Bon Appétit, Grit and Edible Communities publications among others. She started working with Simply Recipes in 2017. Summer has worked in food media for the past 12 years as a recipe developer, recipe tester, food journalist, essayist, cookbook author, and public speaker.

Her work has appeared in Eating Well, Saveur, Bon Appétit, Grit and Edible Communities publications among others. We tested all sorts of methods for mixing, shaping, and grilling backyard burgers, and even talked with grilling expert Steven Raichlen! Armed with information from Raichlen, a mountain of research, my own experiences, and emails from friends and family members, I set out to make my version of a Classic Backyard Burger. Just like you want to use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with a clean grill with oiled grill grates when making dinner on the grill. Raichlen suggest starting by scrubbing your grill grates with a grill brush to remove any built-up residue from past meals.

Then oil the grill by dipping a folded paper towel in oil and using grilling tongs to rub the oil soaked towel on the grates. Get our list of The Best Grill Brushes. Check out our roundup of The Best Grills. A burger can be seasoned a hundred ways to Sunday, but it means nothing without a solid foundation. For a juicy, flavorful burger, skip the extra-lean ground beef patty blends and use ground beef with a higher fat content. 20 mix is the best for grilled burgers—this means a mix 80 percent lean beef and 20 percent fat.

20 ground beef you would buy in the supermarket is usually ground chuck, which is great for burgers. 10 is usually ground sirloin, which tends to dry out when cooked over the high heat of the grill. 20 ground chuck because it’s easily available in most supermarkets, but don’t be afraid to ask your butcher to grind your own blend or grind a higher fat-to-beef ratio. The heat from your hands combined with room-temp ground beef can melt and smear the fat.