Grilled Hamburgers with Cognac, Mustard, and Chives
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4
Ingredients
Before You Begin
Weighing the meat on a kitchen scale is the most accurate way to portion it. If you don’t own a scale, do your best to divide the meat evenly into quarters. Eighty percent lean ground chuck is our favorite for flavor, but 85 percent lean works, too. If you start with a chuck roast or steak, ask the butcher to grind it twice and expect some weight loss - 2 to 3 percent in our experience - to the grinder. Toasting the buns is an easy extra flourish; just split them open and lay the halves cut-side down on the grill rack for the last 45 to 60 seconds of the hamburgers’ cooking time. See Step 5 for gas-grilled version.
Instructions
- Mix cognac, Dijon mustard, and chives in small bowl and set aside.
- Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds).
- Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle cognac mixture, salt, and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.
- Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately.
- For Gas Grill: In Step 2, turn all burners on gas grill to high, close lid, and heat until very hot, 10 to 15 minutes. Follow Step 3 as written. Follow Step 4 as written, except grill patties 3 minutes per side for rare, 3 minutes on the first side and 3 1/2 minutes on the second side for medium-rare, or 3 minutes on the first side and 4 minutes on second side for medium.
Time
55 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a moist, juicy hamburger recipe with a tender and cohesive texture, we preferred chuck ground to order, with a ratio of fat to lean of 20 percent fat:80 percent lean. We formed the meat into 6-ounce patties with a depression in the middle (to 1/2 inch) to keep the burgers from puffing up when they cooked.
Before You Begin
Weighing the meat on a kitchen scale is the most accurate way to portion it. If you don’t own a scale, do your best to divide the meat evenly into quarters. Eighty percent lean ground chuck is our favorite for flavor, but 85 percent lean works, too. If you start with a chuck roast or steak, ask the butcher to grind it twice and expect some weight loss - 2 to 3 percent in our experience - to the grinder. Toasting the buns is an easy extra flourish; just split them open and lay the halves cut-side down on the grill rack for the last 45 to 60 seconds of the hamburgers’ cooking time. See Step 5 for gas-grilled version.
Instructions
- Mix cognac, Dijon mustard, and chives in small bowl and set aside.
- Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds).
- Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle cognac mixture, salt, and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.
- Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately.
- For Gas Grill: In Step 2, turn all burners on gas grill to high, close lid, and heat until very hot, 10 to 15 minutes. Follow Step 3 as written. Follow Step 4 as written, except grill patties 3 minutes per side for rare, 3 minutes on the first side and 3 1/2 minutes on the second side for medium-rare, or 3 minutes on the first side and 4 minutes on second side for medium.
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