Grill A Better Burger


Grill A Better Burger


LOOK NO FURTHER! Schnucks is your go-to source for tips on grilling burgers to perfection. The perfect burger starts with fresh ground beef. Schnucks beef is ground fresh several times a day by our butchers right in our Meat Department. We offer regular, lean and extra lean ground beef. You’ll also find ground chuck, ground round and Certified Angus Beef® available for all your favorite family meals. Count on our experts when you want the best in fresh meat.

Tips and Tricks

85 percent lean beef is ideal for grilling juicy burgers. Ground beef that is 80 percent lean has 20 percent fat, which renders and causes flare-ups; 90 percent lean beef can become dry when grilled.

Brush the grill with a touch of olive oil before grilling. Always start with a clean and well-oiled grill grate. This keeps burgers from sticking, especially those with lower fat content.

Don’t overwork the meat. When shaping into patties, use a gentle touch, as overmixing or compacting the ground meat will create dense, firm burgers.

To help your patties stay together and remain nice and juicy, you’ll need to keep them cold until you’re ready to place them on the hot grill.

Be careful not to char the meat or press down on the patties with a spatula while cooking, which will squeeze out all those flavorful juices.

Throw your burgers on the grill using direct heat. Direct heat is simply cooking the food right over the lit burner on your gas grill. This will char the outside of the beef perfectly and still cook the center. Larger cuts of meat like a whole chicken or ribs use indirect fire.

Using charcoal? Spread lit charcoal in a single layer all the way across the bottom of the grill.

A great burger needs a delicious bun. Brush melted butter on the cut side of the bun. Grill on low heat for 20 seconds. Don’t walk away! They will cook fast. You want a nice crunch to your bun. The inside should remain soft.

For some extra salty-smoky goodness, try mixing cooked (not crispy) chopped bacon into your beef before forming your patties. Two slices of bacon per pound of beef will do the trick.

Grill over medium-high heat, flipping once halfway through. Internal temperature should reach 165° F.