Batch Flame Grilled Hamburger Patties

If you eat meat, then most probably you love a delicious grilled burger. But how do you season it? If you are new to grilling burgers, or just not satisfied with the burgers you grill, you will love this easy recipe. It’s also a great way to have a grilled burger anytime you want it.

You and your guests will love these burgers because they will be bigger than the bun, delicious, and full of flavor.

Serve with your favorite toppings. Go that extra step and toast your buns with a little bit of butter in a cast iron pan if you don’t have a griddle.

Batch Flame Grilled Hamburger Patties

Victor

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Rest Time 10 minutes mins

Total Time 26 minutes mins

Cuisine American

Servings 26

Ingredients

  

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• 10 lb Ground Beef 80/20
• 1 cup Dale’s Seasoning

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Instructions

 

• Divide the meat into balls about 6oz each.

  Pour Dale’s seasoning, or your favorite mixture, into a small bowl.

  Line 2 sheet pans with parchment paper.

  Place 6 patties on each sheet pan.  Cover with another parchment paper sheet.

  Flatten them to about a 1/4 inch thick using the bottom of a 10″ pot.

  They will seem very wide and large, but they will shrink and thicken when they cook.

  Using a pastry brush, lightly spread each patty with the seasoning liquid

  Add any other dry seasonings you want to the burgers.  Be careful not to add too many salty seasonings because the liquid mixture is very salty.

  Preheat your grill and oil the grate. If you are cooking with gas, place the burners on high. Close the lid until the internal temp of the grill chamber reaches 400 F.

  Place the burger patties on the grill leaving a little space between each one.  Close the lid for 2 minutes.

  Open the lid and turn each patty about 45 degrees to put beautiful grill marks on the first side. Close the lid and cook for another 2 minutes.

  Open the lid and flip each patty. Close the lid again for 3 minutes.

  Your burgers should be about medium to medium-well at this point.  If you don’t like pink in your burgers, let them grill a couple more minutes until the juices run clear.

  Quickly remove patties from the grill and stack them on a serving platter or sheet pan.

  Once they cool, portion, vacuum seal, and freeze them.

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