Best Burgers from the Grill

If there’s one thing we can all agree on, it’s that a juicy burger from the grill is hard to beat.

A great burger starts with great beef. I use Certified Angus Beef Brand ground chuck. It’s 80% lean and makes the juiciest burger ever.

To make 4 burgers, you’ll need 1 ½ pounds of ground chuck. Season the meat with generous amounts of salt and freshly ground black pepper. Gently, and with out over-working it, shape the beef into ¾-inch thick patties.  Get your  grill sizzling hot and lightly brush or spray the grate with a light coat of oil before placing the burgers on it.  Cook them directly over medium heat, turning once, until no longer pink inside. What ever you do, don’t press on them with a spatula. That just presses out all those delicious juices. For cheeseburgers, add cheese in the last 3-4 minutes of cooking. Top with bacon, grilled onions, mushrooms, tomatoes and crisp lettuce.

A good glass of jammy red wine tastes great with a juicy burger. Try a lightly chilled Zinfandel or a ripe Beaujalais. For more great grilling recipes visit Certified Angus Beef.com