Here’s the Beef: Perfect Backyard Burgers for Football Season


After years of research eating every cheeseburger we came across, we at Leviner Wood took matters into our own hands. After all, we’re used to making custom items, why not our own burgers? This being football season, we thought we’d pass along our tips for grilling the perfect all-American burger.

It all starts with the meat… we’re fortunate to have a great butcher here in town, so we can get an interesting mixture of organic, grass fed, happy, ground beef. We like sirloin and chuck with at least 15% fat. That will keep them moist on the grill. But you can find the same cuts in the grocery store and mix them together on your own.

But be careful. Shape the meat into the burgers with a minimum of handling. Don’t make them too thick. And certainly don’t make them too thin. Ours run about 3/4″ to 1″ thick. Sprinkle them with sea salt and freshly ground pepper. And leave them alone.

Heat up the grill. It doesn’t have to be blazing hot. Burgers with that much fat in them will cause flare ups. Add the burgers to the grill and …

Leave them alone.

In about 4 or 5 minutes they will release from the grill and you can turn them. Cook for another 2 or 3 minutes. Add your cheese (any kind will do, but if you’re adding American cheese — please, not “cheese food” — use two slices.) As long as the grill is heated you might as well toast the insides of your buns a little. Or you can use half of the buns to cover the cheese after you add it to the burgers.

If you like onion slices, try them grilled too. Add them under the burger after you flip it.

When the burger releases without sticking, you’re ready. Let them sit on a plate for a couple of minutes to let the juices spread throughout the meat. Top with your favorite condiments and be amazed at what you can accomplish in your own backyard.

By the way, if you’re in the mood for a burger on a Friday, give a call. We’ll grill out on the porch at the studio.

Now playing: “Cheeseburger in Paradise.”

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