Place the burgers on the grill grates and cook, uncovered, for 3 to 5 minutes a side, depending on the desired level of doneness. 3 minutes on the other side. Flip your burgers only one time–about 3 minutes on each side for medium rare plus. Pick up a burger with the uncovered side up and the remaining parchment side down on your hand. Slap a single burger down on the hot grill with the back side of the parchment paper still on. First up: burger basics. When the burger is on the grill, carefully peel the remaining piece of parchment paper off the burger patty while being careful not to break the patty apart. 3. While patty is cooking, season its other side. Arrange the burgers (dimpled side down) on the screaming hot grate. Before you flip the burger, season the other side. Grill for 3 to 4 minutes, or until they’re seared. ... “Don’t press it down with your hands and squeeze it,” he warns. For the purist, you can always grind your own meat at home. I do make a dimple, but it's completely up to you. If you’re adding cheese to make cheeseburgers, add the cheese in the last minute and cover the grill to help it melt. Keep in mind that eating burgers rare or even medium does carry certain health risks. I usually serve them on cloud bread, although sometimes we just skip the bread and use a knife and a fork. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Season one side of the patties with salt and pepper and place, seasoned-side down, in the pan. The reason the burger puffs up to begin with is because heat causes the proteins to constrict. Once it's nice and hot place the burgers into the pan dimple side up. How to serve grilled burgers. Pack It In Cook for 4-5 minutes, or until a nice crust forms. Season one side of the patty with salt and pepper right before you place it on the grill, seasoned side down. Combine the ground meat and any burger ingredients—such as blue or feta cheese, minced shallots or onions, herbs, and spices—in a large bowl. 1/2 pound burgers normally get cooked for 4 minutes. Leave about 30 percent of the grill grate food-free, a “safety zone” where you can move burgers in case of flare-ups. The only thing keeping the burger flatter is the moisture… so by squeezing it all out, there is nothing inhibiting it from puffing up … General cooking times: 1/4 pound burgers, I normally cook them for 2 minutes on the first side. If you don't hear a lot of sizzling, your pan is not hot enough. Grill burgers on the gas grill. 6. The constriction releases the water that is bound to the proteins. Just work the ingredients evenly and lightly into the meat—overworking will produce tough burgers. 1 minute more on the other side. There's some controversy on whether one should make a dimple in burgers prior to cooking. If you get a flare up, … As you work with the meat, be careful not to compact it.