site stats
BBQ MY WAY: Doctor up your grilled burgers |

BBQ MY WAY: Doctor up your grilled burgers

Many times when folks grill burgers, it can be downright boring. The same ole’ thing. Throw a patty over the coals or the flame, press it, flip it, press it again and flip it an additional time or two. Today let’s open our creative mind and talk about how to make a burger that will rival any burger you can buy at a nice restaurant. For me, it’s about properly grilling the burger, making sure to not overcook it, and the cool things you put on it.

For this episode of BBQ My Way, we used a cast iron skillet. Don’t have one you say? Well please get one, preferably an older one that you might pick up at an antique shop, an auction or a flea market. The older ones (pre-1960) are so much better that the more current versions. Why? Because the cooking surface is as smooth as glass. You will probably need to clean it up and go through the process of seasoning it again, but if you find the right one and take good care of it, teflon skillets will be in your rearview mirror. Griswold and Wagner are great collectible brands. Just do some research and homework online so you know you are buying the real thing and not a reproduction. We could write an entire book on cast iron cookware. In fact, many have.


I like to use “80-20” ground beef, which simply means the beef has approximately 20 percent fat. Much leaner and the burger will become dry. Form a ball about the size of a baseball, or just slightly larger. Don’t pack it tightly. This will result in a one-third pound burger. Flatten it out and make sure the center of the burger is thinner than the perimeter. Why? Because as the burger cooks, it pulls inwards. This insures that the burger is the same thickness from end to end when it’s cooked. Liberally sprinkle both sides of the burger with kosher salt, coarsely ground black pepper and granulated garlic.

In your cast iron skillet, place sliced mushrooms, sliced vidalia onions, a couple tablespoons of olive oil and a couple dabs of butter. Season with salt and pepper. Place the skillet over the hot coals and saute’ away until the onions are slightly caramelized (a light golden color) and the mushrooms are browned. At the same time, place your burgers over the coals around the cast iron skillet. After a few minutes you will see fluids develop on the top of the burger. Flip and be ready for some flaming. Don’t, please, I beg of thee, ​don’t​ push down on the burgers. All you are doing is making the burger dry. I cook my burgers to medium. This is usually four to five minutes on the first side and three to four minutes on the second side.

Once the burgers are cooked, move them to the side to where they are not directly over coals. Pile on the onions and mushrooms and layer a slice of your favorite cheese over the burger. Place the lid on and let the cheese melt for one minute or so. Take them off, place on a bun and enjoy!

— Dave Lobeck is an Edward Jones financial adviser in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​.

Category: Skillets  Tags: ,  Comments off
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.