Grilled Burgers Don't Taste Grilled.

[pacanis]

Actually that place is in New Haven. Louis' Lunch - The Birthplace of the Hamburger Sandwich

All burgers served on white bread and don't ask for ketchup, it's not allowed.

I just saw that on a food program about hot dogs, they have ketchup and will give it to you, but won't put it on for you.

 

[Cerise]

Try not to smoosh the burgers down while they cook. The juices run out.

Have you tried grill seasoning (i.e grill mates)? I've seen many flavors, including Mesquite. I sometimes just add worcestershire sauce & chopped onions.) You could also make your own grill seasoning, & cut out all the added salt.

Try topping your cooked bruger with a pat of butter, or compound butter, i.e. bleu/roquefort or sun-dried tomato).

I've been a burger connoisseur all my life. I've had some mighty tasty burgers in my 50 years. I believe there are rules that should never be broken when preparing a great burger. I prefer my burgers grilled and I've experienced some great grilled burgers in my life. As much as I love a good burger, I just cannot seem to make a great one, myself. I've been grilling burgers for 30+ years and the closest I can get to great is just "okay". When I go out for a grilled burger they always have this wonderful, very smoky grilled flavor. It's hard to describe, really. I guess the best way to describe what my homemade burgers lack is that although they're grilled, they taste more like they're just heated up on a grill. They don't have that very important "missing" smokiness to them. When they're grilling they smell absolutely divine. They should taste like they smell but they don't.
So, here's where I've been to try to conquer the perfect burger.

1. I've tried gas and charcoal, no difference.
2. I've tried charcoal with fuel or without fuel.
3. The last grill I had had been seasoned for 10 years.
4. The grill had everything you could think of cooked on it.
5. Burgers only get flipped once.
6. I only use ground chuck.
7. I've tried ground brisket and a mixture of both.
8. I've had the supermarket grind chuck roast right in front of me.
9. I use salt and pepper only, and only after the meat hits the grill.
10. I barely knead the meat. I can still see the grinding in the beef patty.
11. I’ve cooked them from medium to burnt to a crisp.
12. I've tried adding a drop of liquid smoke to the meat (gross)
13. I've tried brushing vegetable oil and olive oil on the meat before grilling.
14. I've tried buying premium beef from a butcher.
15. I've let them sit at room temp. for 45 minutes before grilling.
16. I usually close the grill lid for the entire process but I've tried leaving it open.

I've been over to friends' houses and had grilled burgers that were absolutely fantastic. When I ask them what their secret is, they don't quite know what this smokiness is that I speak of. In other words, they aren't doing anything special.

What am I not getting, here? I just want my burgers to be better than just "okay".

 

[Roll_Bones]

I too have noticed in the last several years the lack of flavor and aroma of high heat searing on both my grills. I have asked my wife on several occasion if she tasted the smoke flavor with positive results.

I am assuming my sensors (smell and taste) are getting old? I mean I cannot blame it on the grills (gas or charcoal) as I char steaks and burgers.

Maybe i could blame the meat? But I buy well marbled steaks and never make burgers with anything less than 80-20.

So I can relate to the OP. Ask someone how the food tastes before thinking there is something wrong.

 

[Addie]

I put a pat of compound butter in the middle of the patty and seal the sides. Also I add about 1/8 cup of milk to the meat. The enzymes in the milk tenderizes the meat. Burgers are tasty and very moist. If I am serving a family, I saute' some onions as a side. You choice if you want them on your burger or not.

 

[Andy M.]

I too have noticed in the last several years the lack of flavor and aroma of high heat searing on both my grills. I have asked my wife on several occasion if she tasted the smoke flavor with positive results.

I am assuming my sensors (smell and taste) are getting old? I mean I cannot blame it on the grills (gas or charcoal) as I char steaks and burgers...

I'm in the same boat. I buy the same ground meat from the same place and cook it the same way every time. I generally dress the burger the same. Sometimes it tastes like a great grilled burger and sometimes it doesn't. Go figure.

 

[Addie]

As you get older, your sense of smell and taste changes drastically. As a kid, it didn't matter who made it, a burger was the best thing to eat. As you aged, your taste buds became more refined. Then when you go on meds that come with advancing years, they really screw up your taste buds.

 

[mborner]

As you get older, your sense of smell and taste changes drastically. As a kid, it didn't matter who made it, a burger was the best thing to eat. As you aged, your taste buds became more refined. Then when you go on meds that come with advancing years, they really screw up your taste buds.

Actually, this was one of my biggest fears. However, even at 50, I still get that awesome bold flavor when I go out to my favorite burger joints. I've discovered that (almost) over-salting the meat really helps a lot but I still don't get that WOW, punchy, awesome smokiness. As I mentioned earlier on in this thread, I've had friends do absolutely nothing to store bought ground chuck, throw it on a $119 Charbroil grill and the results were stunning. Still trying to figure that out.

 

[Chief Longwind Of The North]

Actually, this was one of my biggest fears. However, even at 50, I still get that awesome bold flavor when I go out to my favorite burger joints. I've discovered that (almost) over-salting the meat really helps a lot but I still don't get that WOW, punchy, awesome smokiness. As I mentioned earlier on in this thread, I've had friends do absolutely nothing to store bought ground chuck, throw it on a $119 Charbroil grill and the results were stunning. Still trying to figure that out.

I use a Webber Charcoal Grill to cook my burgers. I've found that if I want that intense grilled burger flavor, I have to use 70/30 grind, so that the fat drips down onto the charcoal, and put the lid on to concentrate that smoke, as smoke particle deposition is what gives a burger that characteristic grilled flavor. I once added extra fat, saved from a pork butt, and had so much smoke flavor that it created a very bitter and nasty burger. The 70/30 grid gives me just what I need. Also, salt seems to wake up the taste buds to other flavors, but not so much that you taste the salt. Finally, to reduce shrinkage, add one large egg to the raw burger, and mix it in. make the patties by hand, first making the burger into a uniform, 1/3 lb. ball, the flattening by pressing a little both between the palms of your hands, and pressing you thumbs against the sides to prevent the edges from splitting, turn a bit and repeat until the pattie is about 1/4 inch thick. Finally, the middle needs to be thinner than the edges so that the burger is uniformly thick when finished. The meat pulls toward the center as it cooks.

That should take care of your burger woes.

Seeeeeeya; Chief Longwind of the North

 

[CatPat]

I grill the burgers on a charcoal grill, using the mesquite instead of the charcoal. I mix in some au jus gravy dry mix and the dry ranch dressing mix into the burgers. These are really good! I close the top to allow for the mesquite to infuse on the burgers.

Then I saute mushrooms, and fry some bacon, and put all this on the bun with Swiss and Provolone cheese.

This is very good!

With love,
~Cat

 

[Toffiffeezz]

I grill the burgers on a charcoal grill, using the mesquite instead of the charcoal. I mix in some au jus gravy dry mix and the dry ranch dressing mix into the burgers. These are really good! I close the top to allow for the mesquite to infuse on the burgers. Then I saute mushrooms, and fry some bacon, and put all this on the bun with Swiss and Provolone cheese. This is very good! With love, ~Cat

Yum! Now I'm hungry Cat :9

 

[mborner]

I use a Webber Charcoal Grill to cook my burgers. I've found that if I want that intense grilled burger flavor, I have to use 70/30 grind, so that the fat drips down onto the charcoal, and put the lid on to concentrate that smoke, as smoke particle deposition is what gives a burger that characteristic grilled flavor. I once added extra fat, saved from a pork butt, and had so much smoke flavor that it created a very bitter and nasty burger. The 70/30 grid gives me just what I need. Also, salt seems to wake up the taste buds to other flavors, but not so much that you taste the salt. Finally, to reduce shrinkage, add one large egg to the raw burger, and mix it in. make the patties by hand, first making the burger into a uniform, 1/3 lb. ball, the flattening by pressing a little both between the palms of your hands, and pressing you thumbs against the sides to prevent the edges from splitting, turn a bit and repeat until the pattie is about 1/4 inch thick. Finally, the middle needs to be thinner than the edges so that the burger is uniformly thick when finished. The meat pulls toward the center as it cooks.

That should take care of your burger woes.

Seeeeeeya; Chief Longwind of the North

Thanks, Chief, but personally, in my opinion, 1/4 inch thick (and even thinner in the middle) is just too thin for me. I make my burgers a minimum of 1/2 lb and a 1/4" 1/2 lb. burger is almost the size of a dinner plate.
I've read everyone's response in this thread and I appreciate all the input, tips, ideas, and processes. For me, it boils down to a very simple question that still haunts me.

Why is it that I've had the most magnificent backyard burgers, bursting with bold grilled flavor, that have had absolutely nothing special done to them (basically just beef thrown on a grill) yet I have never been able to recreate it on my own grill? IOW, why isn't my grill giving me that flavor?

 

[GotGarlic]

Thanks, Chief, but personally, in my opinion, 1/4 inch thick (and even thinner in the middle) is just too thin for me. I make my burgers a minimum of 1/2 lb and a 1/4" 1/2 lb. burger is almost the size of a dinner plate.
I've read everyone's response in this thread and I appreciate all the input, tips, ideas, and processes. For me, it boils down to a very simple question that still haunts me.

Why is it that I've had the most magnificent backyard burgers, bursting with bold grilled flavor, that have had absolutely nothing special done to them (basically just beef thrown on a grill) yet I have never been able to recreate it on my own grill? IOW, why isn't my grill giving me that flavor?

Sometimes, just having someone else cook for you makes all the difference

 

[Chief Longwind Of The North]

The flavor comes from smoke particles made from burning fat, sticking onto the meat surface. During the cooking time, enough fat has to drip onto the heat source, be it charcoal, lava rock, steel plates, or whatever, and that heat source has to be hot enough to immediately burn the fat. As the smoke rises, it sticks to the meat, and couples with the meat flavor, and any seasonings to give you that smoky flavor you crave. As stated before (an it doesn't really matter how thick your patty is), I cover my grill to insure there is sufficient smoke to flavor the meat.

I have seen people place aluminum foil over their cooking grate, poke holes in it, cook the burgers on the foil, and wonder why their burgers tasted like they were cooked in a pan on the stove-top. I've seen grills that ,when a breeze comes by, moves the smoky air away from the cooking food so that the smoke never touches it, again resulting in bland burgers.

You don't have to add egg, or any seasonings except a little salt. Any other seasonings are up to personal taste. But seasonings, additional ingredients, and flavorings won't give you the grilled flavor. Only smoke produced from burning fat can do that. Make sure you burgers get a healthy dose of smoke and you will get the flavor you're looking for.

Oh, and just so's ya knows, it's that same burnt fat smoke that gives grilled chicken, grilled pork, grilled ham, grilled steak, grilled venison, grilled fish, etc., that same flavor component. Even grilled veggies pick it up if there is butter, or some other fat dripping onto the heat source.

Seeeeeya; Chief Longwind of the North

 

[taxlady]

Maybe those magnificent backyard burgers were cooked on grills that weren't as clean as they might be - had the drippings from previous burgers and steaks, adding to the smokey flavour.

 

[CatPat]

Thanks, Chief, but personally, in my opinion, 1/4 inch thick (and even thinner in the middle) is just too thin for me. I make my burgers a minimum of 1/2 lb and a 1/4" 1/2 lb. burger is almost the size of a dinner plate.
I've read everyone's response in this thread and I appreciate all the input, tips, ideas, and processes. For me, it boils down to a very simple question that still haunts me.

Why is it that I've had the most magnificent backyard burgers, bursting with bold grilled flavor, that have had absolutely nothing special done to them (basically just beef thrown on a grill) yet I have never been able to recreate it on my own grill? IOW, why isn't my grill giving me that flavor?

Where are you buying your meat? This may be an issue.

I buy organic meat which does make a difference. I buy free range chickens, etc.

It's only an idea, yes?

With love,
~Cat

 

[CatPat]

Oh! You can also have good sirloin and other steaks ground up for hamburgers as well. I do this also.

With love,
~Cat

 

[mborner]

Where are you buying your meat? This may be an issue.

I buy organic meat which does make a difference. I buy free range chickens, etc.

It's only an idea, yes?

With love,
~Cat

Hi Cat, and thanks.
For the most part I buy my ground chuck at Publix but I've experimented with fresh ground everything including sirloin, chuck, short rib, and even brisket.
When I grill rib eye steaks they turn out magnificent with all that flavor that I crave in a burger. So far, the best I can do is plain ground chuck with plenty of salt. I just throw it on the grill, close the lid for 2 to 3 minutes, flip once, close the lid again for 2 to 3 minutes and pull it off. They're good, just not great. This method is the closest I can get to what I'm looking for but it's nowhere near my goal of perfection.

They taste nothing like they smell when they're cooking, like my steaks do.

 

[CraigC]

Hi Cat, and thanks.
For the most part I buy my ground chuck at Publix but I've experimented with fresh ground everything including sirloin, chuck, short rib, and even brisket.
When I grill rib eye steaks they turn out magnificent with all that flavor that I crave in a burger. So far, the best I can do is plain ground chuck with plenty of salt. I just throw it on the grill, close the lid for 2 to 3 minutes, flip once, close the lid again for 2 to 3 minutes and pull it off. They're good, just not great. This method is the closest I can get to what I'm looking for but it's nowhere near my goal of perfection.

They taste nothing like they smell when they're cooking, like my steaks do.

If you live anywhere near Margate or Hollywood, you should try Penn Dutch Meats. I live in the Pines and go to the Margate location.

 

[Chief Longwind Of The North]

Have you considered that you may be setting the bar too high? When you eat someone else's cooking, the atmosphere is different than in your own home. Also, as a rule, we tend to blend the food experience with enjoyment of good company, and good times. The smae meal cooked in a campground setting, even if cooked a little off (say the bacon is overcooked) still tastes better than when cooked perfectly in the home kitchen.

I sounds like you're doing everything right. It may be that you are simply your own worst critic. As an experiment, volunteer to cook half of the burgers at a get together, but on the equipment at the host's backyard. They cook the other half. Use the same methods you use at home. Watch what methods they use. See if you can discern a taste difference between their burgers, and your own. If so, try using their technique.

I know that I had a grilled burger in a restaurant, in Olympia Wa., that I have not been able to duplicate. It was a brilliant hamburger That tasted like grilled steak. I'm still trying to figure that one out. I understand your dillema and sympathize. I also hope you get it figured out, and are able to obtain the perfect technique for the perfect burger.

Seeeeeeya; Chief Longwind of the North

 

[mborner]

If you live anywhere near Margate or Hollywood, you should try Penn Dutch Meats. I live in the Pines and go to the Margate location.

I work in Pines and live in Coral Springs. I've been to Penn Dutch several times. I've been to Westen Beef in Boca (highly rated), Doris' Italian Market, Whole Foods, and Fresh Market for good beef. I've stopped spending so much at boutique butchers and markets because it makes no difference in my burgers.