Perfect Grilled Burgers with Two-Zone Technique
American · Organized from the video by ChefSteps
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Ingredients
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Steps
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- 1
Mix 0.5% salt into the protein (beef, salmon, turkey, or shrimp) and let it sit for a couple of hours or overnight to firm up the protein.
💡 The salt helps tighten the protein structure.
- 2
Form the protein into a ball, ensuring it is not packed too tightly to maintain a loose, juicy interior while keeping the outside smooth.
💡 Packing too tightly can make the texture more like a sausage.
- 3
Shape the patties using sprayed hands and parchment paper to prevent sticking.
💡 If using fatty salmon, work quickly or keep the protein cold to prevent it from becoming too soft.
- 4
Prep all garnishes and condiments on a tray before heading to the grill to ensure a smooth workflow.
💡 Prep all ingredients beforehand so you aren't running back and forth.
- 5
Pre-sear the patties in a pan until the proteins set and they begin to slide around, then move them to the cold zone of the grill.
💡 Pre-searing sets the proteins to prevent sticking on the grill.
🔥 sear
- 6
Place buns on the grill to warm them up.
💡 Use the warmer area of the grill to toast the buns.
Tips
- Mix in salt to firm up the protein structure.
- Avoid packing the meat too tightly to ensure a nice hamburger texture (loose inside, smooth outside).
- Use a two-zone grill setup with a hot searing area and a cold zone for resting or slow cooking.
- Pre-sear patties in a pan to set the proteins before they hit the grill to prevent sticking.
- Keep fatty proteins like salmon cold while working to maintain structure.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: ChefSteps on YouTube