How to Grill Burgers - Coyote Outdoor Living

Name: How to Grill Burgers - Coyote Outdoor Living
Cuisine: American
Ingredients: Medium 140°F to 145°F; Rock salt – 1 pinch; Ground black pepper – 1 pinch; Tomato – 2 slices; Lettuce – 1 leaf; Drunken Goat Cheese – 1 – 2 oz wedge; Prosciutto – 2 thin slices; ProCrab All Natural Mexican Jumbo Lump Crab Meat – ½ pound; ½ Crab Meat; 1 ½ pounds ground beef; Sea salt and freshly ground pepper; Teriyaki sauce to taste; 4 slices cheddar cheese; 2 tablespoons butter; 4 hard rolls, halved; 4 canned pineapple rings; Red onion, cut into four medium slices; Maraschino cherries; For Sauce; ½ cup mayonnaise; 1 tablespoon honey; 2 tablespoons teriyaki sauce

22 steps

Updated at: Thu, 17 Aug 2023 02:37:35 GMT

Ingredients

0 servings

1 pinchRock salt

1 pinchGround black pepper

2 slicesTomato

1 leafLettuce

1 ozDrunken Goat Cheese

wedge

2 slicesProsciutto

thin

0.5 poundLump Crab Meat

All Natural, Mexican, Jumbo

0.5Crab Meat

1.5 poundsground beef

4slices cheddar cheese

2 tablespoonsbutter

cut into four medium slices

maraschino cherries

½ cupmayonnaise

1 tablespoonhoney

2 tablespoonsteriyaki sauce

Instructions

Step 1

Working with the ground beef while still cold will help your patty cook crisply on the outside while maintaining a softer center.

Step 2

Add your salt and seasoning after your patties are formed, rather than in your mix. The ideal time to add your seasoning is right before your burger patties go to the grill. Like you formed your patties with love, season your burgers with generosity.

Step 3

Decrease your total cook time for each doneness preference, grilling medium burgers for 8 minutes.

Step 4

Cook medium-rare burgers for 6-7 minutes.

Step 5

Grill rare burgers for about 5 minutes or until the meat reaches the minimum internal temp of 120 degrees.

Step 6

Well-done 160°F to 165°F

Step 7

Medium-rare 130°F to 135°F

Step 8

Rare 120°F to 125°F

Step 9

Sprinkle each side of the burger with rock salt and pepper (remember the patties are seasoned, less is best).

Step 10

Place Bo’s burger on a preheated grill and grill for about 3 minutes on each side (for medium-rare).

Step 11

After the 2nd side is cooked, add drunken goat cheese and let the cheese melt.

Step 12

Remove cheeseburger from griddle and place on toasted bun.

Step 13

Add 2 slices of prosciutto.

Step 14

Top with ProCrab All Natural Mexican Jumbo Lump Crab Meat.

Step 15

Add 2 tomato slices.

Step 16

Add lettuce leaf.

Step 17

Stir together the mayo, teriyaki sauce, and honey in a bowl and set aside.

Step 18

Fire up the grill pan at medium-high heat.

Step 19

Grill the pineapple on both sides for about 5 minutes to create grill marks.

Step 20

Season the ground beef and make 4 burger patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and place a slice of cheddar cheese on each patty and let it melt while the burger cooks through about 4 minutes longer.

Step 21

Place the rolls on the grill for about one minute.

Step 22

Spoon the sauce on the bottom of the rolls to soak into the bread. Place the patties on top and add red onion and a pineapple slice. Finish off each burger with a cherry on top!