How to grill a burger on a gas grill


Burgers fresh off the grill are heaven on a bun. Elias Iglesias, executive chef, Morton's The Steakhouse shares his gourmet burger recipe and demonstrates grilling burgers on a gas grill.

How to grill a burger on a gas grill Chef Elias's burger recipe yields four 8 ounce burger patties.

  • Combine Ingredients: 2 pounds ground sirloin, ½ cup tomato juice (keeps juicy), one egg (holds meat together), 1 tsp. salt ½ tsp. black pepper
  • Shape mixture into four half pound (8 oz. burgers)
  • Score top into checkered design
  • Place burgers on very hot gas grill (500—600 degrees)
  • Cover grill to cook evenly and sear in juices
  • Flip burgers with spatula half way through the cook time, depending on your preferred doneness. When grilling burgers on a gas grill this is:

- Medium Rare: 8 minutes total. Flip at 4 minutes.

- Medium: 10-12 minute total. Flip at 5-6 minutes.

  • Resist the urge to press the burger down. This will only release juices and diminish flavor.
  • Close lid again grilling burgers for the remaining 4-6 minutes.
  • Use the "hand trick" to tell doneness.

- Medium rare: should feel like the base of your thumb -- spongy with a little bit of give.

- Medium: should feel like the middle of your palm -- firmer.

Transcript     Hi, I’m Elias Iglesias, executive chef of Morton’s Steakhouse, and today I’m going to show you how to prepare and grill the perfect burger. First you’re going to start with two pounds of ground sirloin. You’re going to add half a cup of tomato juice, and that’s to keep the burger nice and juicy. One egg to keep the meat from falling apart. One teaspoon of salt, and half a teaspoon of black pepper.
    Once you shape the burger you should get at least four 8oz burgers. You want to score the top; this is something a lot of people forget. What you’re looking to do is make a nice checkered design on the top. This will keep the burger from turning into a big meatball. On a gas grill make sure the grill is nice and hot, at least five to six hundred degrees. And always, always use a spatula.
    A burger this size should take approximately eight minutes for a medium rare, and ten to twelve minutes for a medium burger. Once you put the burger down on the grill make sure to keep it closed. That’s going to ensure that that burger is going to cook from all angles, and it sears almost immediately keeping in all those juices and all that flavor. After about four minutes this burger is ready to flip. Once you flip over the burger resist the urge to squeeze out those juices coming out. And remember once again close the lid. This burger should be ready in another three to four minutes, and it will be a perfect medium-rare.
    After about eight minutes this burger should be ready to go. The best way to tell if a burger is ready is with a simple hand trick. A medium-rare should feel just like the base of your thumb, spongy with a little bit of give. While a medium burger should feel more like the middle of your palm. And that’s the perfect burger, enjoy.        
meet theexpert
  • Elias Iglesias

    Elias Iglesias Executive Chef, Morton's The Steakhouse Elias Iglesias is the executive chef of Morton's The Steakhouse in New York City. more about this expert »

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