Tempering the meat, he says, “aids in getting good color on the patty.” Then, “get the grill to a ripping degree of heat. First, take the meat out of the fridge 30 minutes before grill time.He’s provided a few simple tips for grilling the perfect no-fuss, thin-patty burger, from grill temp to pepper caveat and a cheese option that’s a tad unexpected for a chef. Additionally, the key to a wonderful thin burger is caramelization - a kind of cooking technique with super high temperature.”
It’s a quicker method that requires much less attention, which allows hosts more time to entertain and enjoy spending their sunny afternoon with family and friends. Tolsma understands.įor backyard grilling, he says, “the thinner and faster burger can sometimes be the way to go. We all know that a high-end restaurant burger uses brioche buns, a hand-ground mixture of several beef cuts, and fancy aioli and such, while those of us who flip burgers at swim meets and block parties … do not. “When it comes to making the home barbecue hamburger for your summer parties, there are two ways to go about it - either with a larger and thicker restaurant-style patty or the thin fast food-style patty,” he says. A few simple tricks will elevate your backyard efforts, says Dirk Tolsma, the steakhouse’s grilling expert and chef de cuisine. Grilled burgers are so universally beloved, you’ll find them on practically every menu, whether you’re dining at a swanky spot - such as Epic Steak on San Francisco’s waterfront - or a neighborhood barbecue.
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