When cooking burgers on the grill you should flip the burgers on the grill every 3 to 4 minutes until they are done.
You should flip burgers on the grill so that both sides of the burger are cooked all the way through.
If you don't flip your burgers on the grill then only one side will cook properly and the other side may not cook as good.
You should salt your burgers before grilling but wait to salt the burgers until just before you grill them.
The reason why you put ice cube on a burger is to keep it from drying out by distributing more moisture throughout the burger patty.
You simply make the burgers as you normally would make them and then put an ice cube in the center of each patty and fold the meat around it.
The reason why you put a thumbprint in a burger is to prevent the burger from cooking unevenly and puffing up.
Using your thumb, make a deep depression in the center of each burger patty to keep the burger from puffing up and bulging in the center.
Otherwise the burger plumps up like a football and people smash it down.
The best meat for burgers is ground chuck.
Ground chuck is a cut of beef that is ground from the shoulder of the cow and has the ideal lean to fat ratio of 80/20 which means it's not too lean.
This allows for a super flavorful and juicy burger.
Ground round also comes from the back of the cow and near the tail, upper leg and rump.
Other best cuts of meat for burgers include.
Chuck steak. Chuck is the most commonly used cut of beef in burger blends.
Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, but has a good amount of flavor.
Round. Round is extremely lean and very cheap.
Brisket.
Boneless Short Rib.
Plate (Skirt and Hanger Steak).
Gordon commonly combines Chuck, Brisket, Short Rib, Sirloin, or TriTip for burger blends.
Ground chuck is usually a better burger option if you want a traditional, juicy, fatty burger.
It has a higher fat content, which gives the ground chuck burgers more flavor and juiciness.
Ground beef, on the other hand, can be leaner.
Most cookbooks and burger aficionados say the ideal choice is 80/20 beef chuck.
This means it's 80 percent lean and has 20 percent fat.
You can go somewhat leaner if you like with ground beef labeled 85/15.
Any leaner be sure to add some moisture like Worcestershire sauce or wine to prevent the burger from drying out.