How to Cook a Burger on a Gas Grill | Tips & Techniques
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- Опубликовано: 28 апр 2022
- Chef Tom fires up the Napoleon P500RSIB gas grill and shares some of his favorite tips & techniques for How to Cook a Burger on a Gas Grill!
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I've been watching a bunch of videos and yours has been the most helpful step by step. Didn't think grilling required so much thought. Thanks!
I don’t like to add cheese on the grill so when my burgers are done I flip them over on a plate so the hottest side is up then add cheese. By the time it’s ready to assemble the cheese is nicely melted on the patties. Love my gas grill for quick cooks and use the pellet smoker for long cooks.
Were the burners left on full the while cook? Your videos are fantastic for us that are trying to learn for the backyard. 🇨🇦
Such a simple, yet truly informative and inspiring video. Thanks Chef Tom. I’ve watched almost all of your videos and you continue to inspire and inform in such a beautiful and communal way. Thank you so much for the content. ❤️
Thanks for watching and taking the time to comment!
GET A ROOM
These are great videos! I am buying my first gas grill this week. I've always used charcoal, but the smoke has really started to bother me, so I'm switching to gas. Lots to learn..... :)
And again a perfect guide for a really tasty burger. I used cheddar for my burgers for a long time, but now I only like American cheese, it just fits better and is perfect 👍👍👍
Yum, it is definitely burger season here in AZ. That video had a nice touch.
It's always good to get back to the basics. sometimes we forget how good an American burger can be. thanks for the refresher Chef
Thanks for watching!
Thank you My man. Wow…..! I was just saying how I’m tired of cooking & reducing onions you save my life. that looks like the best burger ever.
Came across your video whilst looking for some tips. Very helpful, so thanks and the production value is top notch 👍🏽
Thanks for watching!
Great looking burger Tom!!!
I’ve used the bottom of a plate to press the burger and that works well also.
Used some of your tips and burgers came out really good (and I only can cook on a grill). I also like your videos. You give excellent and complete advice. You give it in a clear and articulate manner. Once you've explained the initial information, you then focus on the grilling and not yourself (which a lot do and that is annoying). THANKS!
Yea buddy. Napoleon is the way to go. 🔥🔥🔥
Awesome job - The BEST video on burger making on the grill of all time
WOW! We really appreciate the compliment. Happy burger making!
got some good tips here for grilling a burger thanks
Finex! Have that press and a couple of their skillets - awesome stuff.
Love this guy
Just finished my second cup of coffee,these look so good I could have one for breakfast!No ketchup though mustard,mustard,mustard please.Great tip moving the burger on the flip to a hot spot,gonna try it next cook.Thanks.
I have many outdoor cookers, my Kamado Joe Big Joe 2 is probably my favorite. I do love the versatility of the Napoleon rsib 665 with all the accessories. I'll often cook burgers on it. Great basic informative video.
Awesome cookers! Happy grilling!
@@allthingsbbq just made burgers on the Napoleon for lunch today
I really don't know why you don't have more subs... Great content!
Thanks for watching!
Great video. I don't have a gas grill and swear by a Webber kettle w/SNS, but I see a new ATBBQ video I click.
That burger looks so good
So do you leave all 4 burners on full high throughout the cooking process or do you turn down the gas? It would be helpful to have this addressed one way or the other.
Also, what is the approximate cooking time after the burgers are flipped?
Where do you get the ground beef that you reference in the video?
Beautiful! Back when I bought my Napoleon Rogue SE I always made the mistake by not letting by Grill heat up properly and had my Burgers stick to the grates like crazy
Love your videos 🔥🔥🔥
Thanks for watching!
Not saying either way is the right way, but lightly rubbing both sides of the patties in grape seed oil has worked wonders for me. Gotta credit Gordon Ramsay for showing me that one.
Love that chef tom knows flavor and trusted meat source over FDA
Hey Chef T! I’ve been watching your videos from the start. To say you know your way around a grill would be an understatement. Thanks for all the hot tips!!
I gotta know where to get that burger press! Send me the link!!! I need to take my smash burgers to the next level.
Thanks for watching and taking the time to comment! www.atbbq.com/accessories/bbq-and-grilling-cookware/griddles-and-presses/finex-cast-iron-8-flat-press.html
Perfection Tom👍👌
Thanks for watching!
I have the Napolean 500 as well and love it. Can you mention a bit clearer the salted onion process you used?
Hahaha I definitely get mad when people flip something and put it back onto the exact same spot on the grill. So I'm glad you're pointing out to use your grill space to your advantage.
I grill in a kamado, but bumping the heat up to 600 made such a huge difference in my burger. I’m so used to defaulting to that 450 zone. Thanks for this tip.
Hi Tom. Great video. Just bought a gas beefeater big arse bbq. Still a beginner bbq cook. Your video, so informative. Have subscribed. Great video, great bbq tips. Cheers. Richard from Tasmania Australia 🇦🇺
Thanks for watching!
Those burgers look good 🤤
That burger looks top notch!
It was darn good and easy to make. Hope you'll put this one to the test. Thanks for watching!
Chef Tom - couple of comments. Great video. I use a griddle on my gas grill (600+ deg) to get an even crust on my burgers and pork chops. Appreciate the internal temperature discussion as burgers are different from whole meat. Grinding: the exterior of the meat becomes the interior of the burger.
Glad you enjoyed the video and for providing your comments. Stay tuned, lots of great recipes coming in 2023!
I use the same seasonings for pretty much everything. Season salt, garlic salt, black pepper, and depending on the food I’ll add onion powder or chili powder as well. I also only clean the grill once a year, because the excess meat and charred seasoning adds flavor to the next meal
Thanks for the tips!
That is a good looking burger!
Dude. Gotta agree with you on seasoning right beforehand. I've also had good results with seasoning a couple hours beforehand with the theory being that the moisture the salt pulls out has time to get back into the meat. You don't wanna get caught in that no man's land of so far ahead of time that the moisture is pulled to the surface but doesn't have enough time to dissolve the salt and run back in.
You do not need to do that. I went & bought all the ingredients. Got home & I made everything immediately. It was so good. I used all that I knows & likes ingredients. I made them fresh first time in my life. It was healthy & tasty.
Perfect burger
Bro. I love that your hands are so clean lol. I was like nice. Good burger and he's not dirty lmao
Nice video Chef. I also have a Napoleon grill. Do you normally use the Sizzle Zone to finish your steaks & burgers? How do you like it?
So.... how do you control flare ups? I just got my first gas grill, made burgers from 80/20 meat- and they practically caught fire because grease kept hitting the burners... I didn't even have time to flip them.
Ever since I ground my own burger from ribeye steak I can't have one any other way. Unless it's a brisket burger of course, lol.
These burgers you made look amazing and prove that simple is usually better.
Looking good cuzzou
Thanks so much! New vids drop every Tuesday and Friday, hope you will join us. Thanks for watching!
Hi @allthingsbbq do you have any video on how to make burger pucks?
Kosher Salt, coarse black pepper and Old Bay. Magic.
Nice, Hoff hot sauce is based in my hometown of Chattanooga, TN.
What about a fire flare up because of the grease from the burgers ?
You’re a great instructor with excellent video production quality.
Couple things:
I can’t imagine burning through 20 minutes of propane before grilling. My Weber Spirit II, 2 burner, gets to 400° in about 5 minutes. Now, do I think the cast iron grates are hot enough? Perhaps, not, but it sizzles and sears at that time.
Also, when I saw you going with the ketchup at those burgers, I was cringing, but I’ll check out that brand you used. I like dipping fries in ketchup and then dipping in a Cajun rub. Sweet and salty! Yum!
I’ve subscribed and I think you’ve got a great channel.
So if ketchup makes you cringe then what do you put on your burgers? I was wondering the same thing when he mentioned it in the video.
@@HeavyInstinct
I prefer steak sauce, A-1, maybe. I like more of a vinegar based sauce. With seasoning rubs, I don’t feel like I need any sauce, though.
LTO (Lettuce, tomato, onion) for moisture is good, and don’t forget quality cheese and bacon!
@@slackerprince1 I see. I mean obviously ketchup and mustard on a burger is pretty much an American standard, so I was just curious. I didn't know If maybe there was some big thing amongst grill enthusiasts where you don't put anything on your burger but salt and pepper lol. I kind of prefer barbecue sauce myself. If I do the LTO thing though I pretty much have to have the classic mayo ketchup and mustard along with it. I I think some sauteed onions and mushrooms would go good with the steak sauce idea. Caramelized onions and cheese are another favorite of mine. Thanks for the reply.
@@HeavyInstinct
I was going to mention caramelized onions. So awesome. They can take a while and need tending to do right, but there are shortcuts if you just want to bang them out.
Did u adjust the flame after preheating? High low? Medium?
I may have missed it but do you ever lower the grill temp or keep the whole thing on high heat the whole time?
How do you get the beef in the cube shape when you start
Pre-Make your Patti's as Indicated & Freeze ..
Place on Grill to Cook OutSide .. and InSide DeFrosts & is Yummy Pink
Where did you order the patty from ?
Fantastic vid! What's your suggestion on slicing after it's done? Did you slice it just for the video presentation? Or do you recommend slicing it in general before eating it? Yesterday I tried making bbq burger (before seeing your vid) and it plumped up like a football, I made all the possible mistakes, served it w/o slicing in half, and my guest said it was too big to eat. (And her spouse said it was raw inside!)
Bib worthy!
Can you put the saesoning IN the burger?
I'm just missing an over medium egg on top...hahaha nice!
I like it pink, not gray, 👍🤤
GattdoubleDizzamn!!! wow
Oh my goodness
Did u cook at 600 the whole time. Lid closed or open
How do you avoid crazy flare ups when you are at 600 degrees?
This Napoleon has basically complete coverage of the flame via dual level plates. Like the ones normal propane grills have only directly over the gas tubes. My flames have kissed the meat once or twice when cooking fattier meats but I have yet to experience a flare up since owning this exact grill for about a year.
i like sharp cheddar better than american cheese, but thats a real nice burger, ive never quite toasted my buns that much i am going to be more adventurous on my next grill!
It's funny. Burgers are the one beef product that I'm adament about having done over charcoal, and every cut can be done over gas because I can never tell the difference.
Either way, burgers are my favorite food item of all time, so I'll devour them regardless of how they are cooked
For me and my grill the single best investment I ever made was Grill Grates, they eliminated 90% of the flare ups. I could grill my burgers by stop watch, perfect every time.
People say they really reduce that nasty char. Has that been your experience as well? I don’t want to blow $100 and still have crunchy spots on my burgers. Thanks!
@@cowpuddles4851 It will putt he lines on your burgers, that is one of the reason people like them so much, I made the mistake of buying 4 pieces for my gasser, I only needed 2, we have a family of 4 so I do not ever use the whole grill, that may reduce your cost by half, but you really need to buy at least two of them. If you do not like a char, maybe look into a Blackstone Griddle.
@@Moondoggy1941 Thanks! I appreciate the info and will look into the griddle.
Gonna try these today! I’ll just smoke em a little bit with some hickory chips.
I did it and it was perfection 👍🏻🍔
Could you not do that on the ys640? My pellet smoker which gets to 500 could that work?
You definitely can!
The only time I like a burger with sweetness, is if it’s Bison and naturally sweeter.
Huge difference with dimples in the middle
ketchup mayo barbecue sauce and mustard
Pro pane tank get me hella bank
No matter the cooking vessel, those are good universal tips. I don't even mind some plain ketchup on a burger, but a herbs & spices enhanced 'chup can really elevate a burger, or even a side of fries.
I've been waiting for some gas grill content! Since gas IS the most popular, how bout more? Seems like you guys mostly do stuff on smokers, which is great, but for the rest of us who don't or can't have one yet. :)
I been thinking about buying a pellet grill. Can you do everyday bbq on it. Can you do a video on the pros and cons of a gas grill vs pellet grill and if you can cook a burger chicken fish on a pellet with no problem?
I’ll weigh in here. I own a pellet grill (Campchef), a flat top(blackstone) and this same Napoleon gasser you see in the video.
Purchasing a pellet grill is definitely fantastic for bbq and smoking. I don’t use it to grill because when you consider time, cleaning and cost of fuel grilling is much more economical on a standard propane grill.
I typically wait to clean my propane grill until the next time I’m preheating it, can’t do that with the pellet grill or the flat top.
Pellet grills should really just be called ‘pellet smokers’ because actual grilling (while it can be done) is a PITA.
@@tommaj5657 thanks so much for the info I really appreciate it. So a pellet grill would be a top notch smoker vs all purpose grill. I have a vertical camp chef gas smoker but that is hard to dial in temp. So I guess I'll just wait for a good deal on a pellet grill and make sure I maintain my gas grill as well. Thanks again for the info
Looks deliciouso. I need bacon chef
I just ate... Now I'm hungry again.....
My wife started watching this video as I began grilling my burgers. I brought the done burgers in, and she was still watching this.
I have a gas grill but I prefer my charcoal.
No onions on mine! Thanks!
Just bought a grill
What it doesn't say on this video, is you turned it up to 650° but did you keep it at 650° the whole time you were cooking the burgers? internal temperature is 155° when you took them off the grill. But what was the grill temperature while you cooked the burgers?
So easy, Even a cave man can do it!
Bro your grates are warped
Nope, it's Bubba Burgers for me!
Super convenient and consistent quality and 1 whole onion cut up and fried.
Never with cheese, absolutely never!
Just the burger and fried onions on a nice onion roll.
Do you have a blog post or vave a video of your cook? If so, email it to us at info@atbbq.com. Thanks for watching!
@@allthingsbbq Sorry but I'm not the best at networking.
No doubt you make a fine hamburger but for single people buying ground beef makes no financial sense as I just end up eating too much meat in a short period of time which I don't believe is very healthy and buying the right quality was always iffy for me.
You wouldn't think frozen would be any good but I just love these Bubba Burgers. In fact, that's what I'm gonna do right now.
Mustard, pickles and onions are the only thing that a burger needs. Fight me 🤣
That loaded up burger still looks tasty though. I wouldn't say no to that.
A burger is best cooked in a cast iron skillet.
Man I hate tomato on burgers! Everything else looks delicious.
Lol I don’t like sweet on my burger…
Step 1: kewpie mayo
Not just "American cheese" ..... YELLOW American cheese!
Gangsta yella cheese!
Nube falls aapart.
20 minutes?
Needs mustard
Cutting a burger in half in sacrilege!
You built them upside down,,,, the topings go on the top of the patty,, great vidieo though
Thought there would be tid bit on gas grilling a 80/20 burger which can be a fire hazard. 🤔🤤 almost prefer a 93% lean burger for gas grill.
That’s gonna’ be a dry burger. Fat = juicy, when you’re putting the meat to flame.
To each, his own.
You can teach an old dog New tricks…don’t know about adding salt in the burger instead on top only always added seasoning then made Pattie’s
No thats a burger
I was looking good until the onions. Should've just left them the good Ol American way! Raw and country. The stronger the onions, the better. That little flimsy crap looks like something people who need "safe" spaces would do.
Nope, good Dutch Cheese belongs on a cheeseburger. I keep finding it hilarious how Americans keep shouting this. If it had any taste, but it doesn't, it only soft, no taste. You're never going to win me over on that one. 🤣😂
He ruined it when he put ketchup on it. He must not be from Texas...
Otherwise good video