# Hamburgers on the grill **URL:** \ **Category:** Cafe Society\ **Created:** [June 12, 2017, 5:47pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788 "2017-06-12T17:47:34Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Balance](https://avatars.discourse-cdn.com/v4/letter/b/ccd318/32.png) [@Balance](https://boards.straightdope.com/u/Balance)\ **Post date:** [June 12, 2017, 9:41pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/21 "2017-06-12T21:41:54Z")
On number 4: I pre-season lightly before making the patties. With proper seasoning and patty formation (I just hand-press mine into a conveniently sized ramekin lined with wax paper), they do not taste at all like meatloaf. Sometimes I also baste them with a seasoned olive oil mixture while grilling. Optional tip for those who like bacon cheeseburgers: You can grill your bacon, too, if your grill has an upper rack. For best results, place the bacon so that it will be over the burgers when you close the grill. (Be wary of flare ups as the bacon cooks, though.) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 12, 2017, 9:50pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/22 "2017-06-12T21:50:30Z")
Damn, people. You forgot to specify ROTATING THE BURGERS 90 DEGREES halfway through grilling the first side. How else are you gonna get those purty diamond-shaped grill marks? ---
**Author:** ![USCDiver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/uscdiver/32/354_2.png) [@USCDiver](https://boards.straightdope.com/u/USCDiver)\ **Post date:** [June 12, 2017, 9:58pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/23 "2017-06-12T21:58:28Z")
> [@Ukulele\_Ike](#): > > Damn, people. You forgot to specify ROTATING THE BURGERS 90 DEGREES halfway through grilling the first side. > > How else are you gonna get those purty diamond-shaped grill marks? :dubious: On a burger? Steak yes, but a burger is going to be covered with cheese, onion, bun etc… ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 12, 2017, 10:03pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/24 "2017-06-12T22:03:20Z")
> [@USCDiver](#): > > :dubious: On a burger? Steak yes, but a burger is going to be covered with cheese, onion, bun etc… And if you want diamonds, 90 ain’t gonna do it (you’re just getting squares at that point.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 12, 2017, 10:05pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/25 "2017-06-12T22:05:43Z")
> [@Shoeless](#): > > The way I form my patties is to get a pound of 80/20 hamburger, cut it in fourths, then just gently form each quarter into a patty. No need to make a ball because it’s already mostly flat. I just flatten it some more and round off the corners. Exactly how I do it. Just get it into shape, don’t smoosh it. Most of the work has already been done for you if you’re buying it like that. Keep that air in between the meat as much as possible, while still being able to get it into a coherent shape. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 12, 2017, 10:09pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/26 "2017-06-12T22:09:29Z")
A diamond is just a square on its side! Yes, I do it with steaks and chops, too. Tonight, though, I’m just having a naked hamburger on a plate – a “hamburger steak,” if you will – so I need the optics to enjoy it properly. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [June 12, 2017, 10:13pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/27 "2017-06-12T22:13:23Z")
> [@Ukulele\_Ike](#): > > Damn, people. You forgot to specify ROTATING THE BURGERS 90 DEGREES halfway through grilling the first side. > > How else are you gonna get those purty diamond-shaped grill marks? [Instant diamonds and makes the grill easier to clean.](https://www.amazon.com/Fonxian-Non-stick-Grill-Reusable-Dishwasher/dp/B01G568IRE) ---
**Author:** ![JohnGalt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johngalt/32/184_2.png) [@JohnGalt](https://boards.straightdope.com/u/JohnGalt)\ **Post date:** [June 12, 2017, 10:14pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/28 "2017-06-12T22:14:25Z")
Any advice on how to oil a grill? My burgers turn out OK without oiling, but yesterday I made chicken breasts and they stuck something fierce until they were completely done. Do you use a paper towel soaked in oil, or a brush, or spray? Do it when the grill is cold or hot? ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [June 12, 2017, 10:19pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/29 "2017-06-12T22:19:11Z")
See link in post 27 and forget about oiling. 🙂 ---
**Author:** ![D\_Anconia](https://avatars.discourse-cdn.com/v4/letter/d/67e7ee/32.png) [@D\_Anconia](https://boards.straightdope.com/u/D_Anconia)\ **Post date:** [June 12, 2017, 10:44pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/30 "2017-06-12T22:44:33Z")
> [@pulykamell](#): > > I assume closer to 20% fat. D’oh! :smack: ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [June 12, 2017, 10:45pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/31 "2017-06-12T22:45:29Z")
> [@JohnGalt](#): > > Any advice on how to oil a grill? My burgers turn out OK without oiling, but yesterday I made chicken breasts and they stuck something fierce until they were completely done. > > Do you use a paper towel soaked in oil, or a brush, or spray? Do it when the grill is cold or hot? I do not oil. If the burger is sticking, you are turning it too soon (or the grill is too cool). mmm ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 12, 2017, 10:53pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/32 "2017-06-12T22:53:49Z")
> [@Ukulele\_Ike](#): > > A diamond is just a square on its side! True, but I prefer the look of the rhomboid diamonds when I’m doing a decorative sear. 45-60 degrees is about perfect. [Somethins like this](https://www.rational-online.com/media/bdb/rational_2016/food/meat/beef_veal/_thumbnails_5/big_5/steak_grilled_1.png?width=800). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 12, 2017, 10:56pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/33 "2017-06-12T22:56:18Z")
> [@JohnGalt](#): > > Any advice on how to oil a grill? My burgers turn out OK without oiling, but yesterday I made chicken breasts and they stuck something fierce until they were completely done. > > Do you use a paper towel soaked in oil, or a brush, or spray? Do it when the grill is cold or hot? Paper towel soaked in oil, applied with tongs onto a hot grill does the trick. If the grill is particularly gnarly, I brush it first. ---
**Author:** ![Shagnasty](https://avatars.discourse-cdn.com/v4/letter/s/9dc877/32.png) [@Shagnasty](https://boards.straightdope.com/u/Shagnasty)\ **Post date:** [June 12, 2017, 11:02pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/34 "2017-06-12T23:02:10Z")
> [@pulykamell](#): > > And if you want diamonds, 90 ain’t gonna do it (you’re just getting squares at that point.) Real pros shoot for perfect little clubs, hearts and spades. ---
**Author:** ![Channing\_Idaho\_Banks](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/channing_idaho_banks/32/250_2.png) [@Channing\_Idaho\_Banks](https://boards.straightdope.com/u/Channing_Idaho_Banks)\ **Post date:** [June 12, 2017, 11:04pm UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/35 "2017-06-12T23:04:27Z")
Does vacuum packed hamburger have less air in it? My guess is yes. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 13, 2017, 12:59am UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/36 "2017-06-13T00:59:49Z")
> [@pulykamell](#): > > Paper towel soaked in oil, applied with tongs onto a hot grill does the trick. If the grill is particularly gnarly, I brush it first. First, I need an alert to food threads, because you always say what I would have said and then I have (almost) nothing further to add. IMNSHO, grill grates should _ **always** _ be brushed and oiled before cooking. Every time, regardless of what is being cooked. On a gas grill, turn all the burners to high, close the lid, and wait 15 minutes. Brush well, then use paper towels _dipped_ in oil and apply to grates. Do this every time, and do it to all the grates. At this point, you can turn off any burners you are not using. On a charcoal grill, it is essentially the same, but you only need to heat for about 5 minutes (unless you are using cast iron grates, then you may want to wait 10 minutes). I almost always only heat half the grill, so when I go to clean, I will rotate the grates 180 degrees with tongs, brush and oil the 1/2 that was directly over the heat, then I will do the other half. Brushing after cooking is helpful, but I’m always too busy getting the food on the table and the grill has cooled down too much by the time we’re finished. Lastly, if one is grinding (or using a food processor, like I sometimes do) one’s own burgers, chuck roast is really good, short rib and/or brisket are better. ---
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [June 13, 2017, 1:26am UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/37 "2017-06-13T01:26:07Z")
> [@AlsoNamedBort](#): > > I wonder how the “only flip once” myth got started. I’m guessing from people who flip so many times that they end up cooking longer than someone who only flip once. The reason I don’t flip more than twice is that my burgers are pretty loosely put together and if I flip them more than that they tend to fall apart. I’m usually using meat defrosted in the microwave which sometimes causes it to be hard to form into patties. ---
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [June 13, 2017, 1:28am UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/38 "2017-06-13T01:28:58Z")
> [@Channing\_Idaho\_Banks](#): > > Does vacuum packed hamburger have less air in it? My guess is yes. Yes it is too dense for ideal hamburgers but it can be used. The best meat is obviously fresh ground but that is too much work for a weekday dinner. After that it is ground meat in the shrink wrap, then in the chub pack or vacuum packed is acceptable. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [June 13, 2017, 1:39am UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/39 "2017-06-13T01:39:34Z")
> [@puddleglum](#): > > I’m usually using meat defrosted in the microwave which sometimes causes it to be hard to form into patties. Let’s not do that anymore. If you MUST, make your patties before freezing. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 13, 2017, 1:46am UTC](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788/40 "2017-06-13T01:46:28Z")
Both of the grocery stores near me make up good-sized patties in 2-packs that freeze quite well. We always have a couple of packs in the freezer for a pick-up meal, usually as a chili size or the like. You can get regular, with bacon, with bleu cheese, with cheddar cheese, with habanero peppers…all added in when the patties are made. Not as good as made at home, but a whole lot quicker and easier. [Previous page](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788.md?page=1) [Next page](https://boards.straightdope.com/t/hamburgers-on-the-grill/788788.md?page=3)