Hamburguesas Clásicas a la Parrilla
Main25 min4 porcionesFácilSobre esta receta
Hamburguesas caseras jugosas y sabrosas cocinadas a la parrilla hasta la perfección — el tipo de hamburguesa clásica de patio trasero que nunca se pasa de moda. Una simple empanada de carne molida sazonada con un char ligeramente crujiente en el exterior y un centro tierno y jugoso, servida en un pan tostado con todos tus aderezos favoritos. Esta receta infalible domina los fundamentos: la mezcla de carne correcta, manejo mínimo y técnica adecuada de parrilla para una hamburguesa que todos amarán.
Instrucciones
- 1
Remove the ground beef from the refrigerator 10–15 minutes before cooking to take the chill off — this helps the patties cook more evenly.
- 2
In a mixing bowl, gently combine the ground beef, kosher salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix just until the seasonings are incorporated — overworking the meat will make the patties tough.
- 3
Divide the meat into 4 equal portions (about 6 oz each). Shape each portion into a round patty about 3/4-inch thick. Use your thumb to press a shallow dimple into the center of each patty — this prevents the burger from puffing up into a dome shape as it cooks.
- 4
Preheat your grill to ^[high heat] (![450–500°F]). Once hot, brush the grates with vegetable oil using a pastry brush or a folded paper towel held with tongs.
- 5
Place the patties on the hot grill. Cook without pressing down on them — pressing squeezes out the juices. For ^[medium] doneness, cook 3–4 minutes per side. For ^[medium-well], cook 4–5 minutes per side.
- 6
If adding American cheese, place a slice on each patty during the last 1 minute of cooking and close the grill lid to let it melt.
- 7
Use a meat thermometer to check doneness: %[145°F for medium], %[160°F for well-done]. Transfer the patties to a clean plate and let them rest for 2–3 minutes before assembling.
- 8
While the patties rest, place the brioche burger buns cut-side down on the grill for 30–60 seconds until lightly toasted and golden.
- 9
Spread your condiments of choice on the toasted buns. Layer the bottom bun with romaine lettuce, the patty, tomato, red onion, and dill pickle. Top with the crown bun and serve immediately.
