3 Steps to Grilling Great Summer Burgers

One of the things I most look forward to during summer is relaxing with family and friends in our backyard and grilling some really good burgers. I recently tried Wagyu beef burgers, and let me tell you: They're deliciously juicy and flavorful. Plus, they're individually wrapped, so you can store them in the freezer until you need them.

Here are my quick tips for improving your burger game this summer.

Prep the patties

When I grill burgers, I like to keep the seasoning simple by using only salt and pepper. This is usually enough to enhance the robust natural flavor of the Wagyu beef burgers without overpowering them.

One pro tip: make a small divot in the center of each patty with your thumb. As meat heats, it tends to contract. If you start with a perfectly flat patty, it will pull in toward the center as it cooks, and you'll end up with a football-shaped burger. The divot gives the patty some room to shrink, and you'll be left with an evenly sized burger.

Grilling tips

Regardless of whether you are using charcoal or gas, you should grill burgers over direct heat to give them a nice char. For a medium burger, cook a one-third-pound patty for 3 to 4 minutes per side. If you prefer medium-rare (pink in the middle), then shoot for closer to three minutes each side.

If you're not sure how well your burger is cooked, use an instant-read meat thermometer. A rare burger will register around 120° F in the direct center of the patty, while 140° F will get you a medium burger, and 160° F will be for one that's well-done.

In the last few minutes while the burgers finish up, place your buns on the grill until they're toasted, about 1 to 2 minutes, to give them a bit of texture.

Tasty toppings

I'm an American cheese fan through and through, but you can use other cheeses as well. I like to add a dollop of Harry & David Pepper and Onion Relish on top of my cheese. This gives a subtle sweetness and umami to the burger.

I also love to make a quick burger sauce with mayo, mustard, and chopped pickles. The sauce gives the burgers some extra fat and moisture, and the pickles add a bit of sharpness to each bite.

If you're hosting friends or a backyard party, you can also create a burger bar with everyone's favorite fixings.

Wagyu Beef Burgers

PREP TIME: 10 minutesCOOK TIME: 10 minutesTOTAL TIME: 20 minutes

SERVINGS

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Ingredients

For the burgers
• 4 Harry & David® Wagyu Beef Burgers (thawed)
• 4 slices American cheese
• Neutral oil for oiling grill grates (corn, peanut, canola, or safflower oil)
• 1 jar Harry & David® Pepper and Onion Relish
• 2 beefsteak tomatoes (sliced thick)
• Lettuce
• Red onion (sliced)
• 4 brioche buns (toasted)
• Salt and pepper
For the burger sauce
• 12 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons dill pickle (minced)
• 1 teaspoon pickle juice

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Instructions

1
Preheat grill. If you are using charcoal, prepare grill for direct heat grilling. If using gas, preheat to medium-high heat.
2
While the grill heats up, season the burgers with salt and pepper on both sides. Use your thumb to press a small divot into the center of each patty.
3
Make the quick burger sauce by mixing the mayonnaise, Dijon mustard, dill pickle, and pickle juice in a medium bowl. Set aside.
4
Clean and lightly oil your grill grates using a rag with some neutral oil. Use tongs to run the rag over the grill grates to make sure you don't get burned.
5
Add burgers to the grill and cook for 3-4 minutes. Flip and cook for another 3-4 minutes. One minute before the burgers are done, add cheese and Pepper & Onion Relish.
6
Grill buns for 1-2 minutes.
7
Assemble burgers with quick burger sauce, lettuce, tomato, and red onion. Serve immediately.

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Recipe Author: Nick Evans