Grilling is one of my favorite ways to keep dinner easy, especially in the summer. Fewer dishes, no heating up the kitchen, and the smoky flavor just can’t be beat. These pork chops are great for a quick weeknight meal or casual weekend cookout.

This is fantastic paired with grilled corn on the cob, and a fresh salad. We love this copycat Chick Fil A Kale Salad, and this Panzanella Toscana.

Ingredient Notes

Here’s a few helpful notes about the ingredients I chose for this recipe.

• Boneless pork chops – I used thin cut. You can use the regular cut if you like, just cook them longer as they will need more time. I like how quickly the thin cut cooks and also we are not overdoing it with the portions.
• Garlic – minced or pressed. I highly recommend a garlic press to keep things easy for the prep.
• Olive oil – use a good quality extra virgin variety.
• Balsamic vinegar – The acidity helps tenderize the meat while adding flavor. Balsamic vinegar has a natural sweetness and depth that pairs perfectly with pork.
• Brown sugar or honey – either one works to round out the tanginess.
• Fresh rosemary – I love the flavor of fresh rosemary, but you can substitute dried if you’d like. Dried herbs are more potent so only use 1 teaspoon of dried rosemary.
• Salt & pepper – to your preference.
• Cherry tomatoes and mozzarella balls– optional for serving.

How To Make Grilled Balsamic Pork Chops

1. Place pork chops in a shallow dish or ziplock bag
2. Combine garlic, oil, vinegar, sweetener, rosemary, salt and pepper in a small bowl. Pour over pork. Marinate for at least 30 minutes or overnight.
3. Remove pork from marinade and place on the hot grill. Cook 5-7 minutes per side or until cooked through.
4. Serve with sliced cherry tomatoes and marinated mozzarella balls if desired.

Tips & Tricks

• The longer the pork marinates, the more flavorful and tender it will be. If you’re short on time, 30 minutes will still do the trick.
• Let the pork rest for a few minutes before serving. This allows the juices to redistribute back into the meat.
• Use a meat thermometer: Thin pork chops cook quickly. For perfectly cooked chops, aim for an internal temperature of 145°F, then remove from the grill and let rest.
• Make sure you let the grill get hot before placing the meat on it. This prevents it from sticking to the grill grates.
• No grill? No problem! You can also cook these in a grill pan on the stovetop or even broil them in the oven—just keep an eye on them so they don’t overcook.
• These are also great baked in the oven. Cook at 350° for 20-30 minutes or until 145° internal temperature.

Not grilling season? Try these One Pan Mediterranean Pork Chops. Perfect for busy nights!

Storing and Freezing

Storing:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or a covered skillet with a splash of water or broth to keep them from drying out.

Freezing:
Cooked pork chops can be frozen for up to 2 months. Let them cool completely, then wrap tightly in foil or freezer paper and place in a zip-top freezer bag. Thaw overnight in the fridge before reheating.

Freezing Raw/Marinated:
You can freeze the raw pork chops in the marinade for a super easy meal later. Just add everything to a freezer-safe bag, press out the air, and freeze for up to 3 months. Thaw in the fridge overnight before grilling.

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Grilled Balsamic Pork Chops

A simple marinade with only a few ingredients really brings life to these grilled boneless pork chops. It’s tangy, yet sweet and not overpowering.

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

marinate 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 417kcal

Author Chellie Schmitz

Ingredients

• 6 boneless pork chops, thin cut
• 2 cloves garlic, pressed or minced
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp brown sugar or honey
• 1 tbsp fresh rosemary
• salt & pepper to taste
• 1 pint cherry tomatoes sliced
• 1 8oz pkg marinated mozzarella balls

Get Recipe Ingredients

Instructions

• Place pork chops in a shallow dish or ziplock bag
• Combine garlic, oil, vinegar, sweetener, rosemary, salt and pepper in a small bowl. Pour over pork. Marinate for at least 30 minutes or overnight.
• Preheat grill to 400-500 degrees. Remove pork from marinade and place on the hot grill. Cook 5-7 minutes per side or until cooked through
• Serve with sliced cherry tomatoes and marinated mozzarella balls.

Notes

Freezer Instructions~ place marinade and pork in a zip lock bag, lay flat to freeze. Thaw in the refrigerator before cooking.

No grill? No problem! You can also cook these in a grill pan on the stovetop or even broil them in the oven—just keep an eye on them so they don’t overcook.

These are also great baked in the oven. Cook at 350° for 20-30 minutes or until 145° internal temperature.

Trim Healthy Mama Friends~ replace honey with on plan sweetener, check conversion chart.

You can use bone-in or boneless pork with this recipe.

This marinade is also great on chicken.

Nutrition

Calories: 417kcal | Carbohydrates: 11g | Protein: 30g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 80mg | Potassium: 696mg | Fiber: 1g | Sugar: 9g | Vitamin A: 386IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg

The post Grilled Balsamic Pork Chops appeared first on Art From My Table.

Smoked Cream Cheese gives you the silky creaminess of a classic dip with a sweet and savory BBQ taste and rich smokiness. Then, it’s topped off with a sticky drizzle of honey. It’s a delicious way to make an easy appetizer for any occasion!

Before we get into the recipe, I want to mention that if you love cooking with a smoker, you have to try this Smoked Prime Rib Roast.

Key Ingredients and Notes

• Cream cheese– Use full-fat cream cheese for better flavor and consistency. 
• Seasonings– These seasonings create a well-balanced and flavorful dry rub for the smoked cream cheese. This blend is savory, tangy, and a tiny bit sweet.
• Salt and pepper– Staples in the house, but I love using Himalayan salt (pink salt) for it’s extra health benefits and freshly ground black pepper is always best!
• Honey– Bring it all together with a drizzle of rich honey (optional).
• Assorted accompaniments– Serve the smoked cheese with crackers, bread, veggies, and more of your favorite dippers.

How to Smoke Cream Cheese

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Combine the dry rub ingredients in a small bowl.
2. Coat the cream cheese in the dry rub, gently pressing it into the cheese to help it stick.
3. Score the cream cheese in a cross-hatch pattern.
4. Transfer the cheese in a cast iron pan or to a sheet of foil, place it in the smoker, and smoke for 1 ½ to 2 hours.

Frequently Asked Questions

Storing Leftover Smoked Cream Cheese Dip

You can save your leftover smoked cream cheese in an airtight container in the fridge for up to five days and enjoy it later! But you probably won’t have any leftovers, it’s that good!

Related Recipes

Looking for more delicious cheesy appetizers?

• Baked Black Bean Dip
• Grilled Brie
• Baked Ham and Cheese Soft Pretzel Sliders
• Bacon Wrapped Dates with goat cheese

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Smoked Cream Cheese

Take cream cheese to another level with a delightful smoky flavor.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4

Calories 105kcal

Author Chellie Schmitz

Cost $5

Equipment

• Smoker Grill We have a Big Green Egg
• Small cast iron pan or foil
• measuring spoons
• mixing bowl

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• 1 teaspoon smoked paprika
• 1 block cream cheese
• 1 tablespoon honey optional
• Assorted accompaniments such as crackers bread, veggies, etc.

Get Recipe Ingredients

Instructions

• Preheat the smoker to 200°.
• Make the dry rub by combining the brown sugar, salt, pepper, chili powder, garlic powder, onion powder, mustard, and paprika together in a small bowl. Stir well to combine, set aside.
• Coat the cream cheese in the dry rub. Gently press the seasoning into the cheese to help it stick.
• Using a sharp knife, score the cream cheese in a cross hatch pattern.
• Place the cheese in a cast iron pan, or just a sheet of foil will do too.
• Put the pan in the smoker for 1 ½ to 2 hours, or until the center is warm.
• Just before serving, drizzle honey over the top if desired.

Notes

• Full fat cream cheese is recommended because it has better flavor and better consistency.
• This rub has a great traditional BBQ flavor, but get creative with other flavor infusions by mixing in herbs, spices, or other seasonings before smoking. Some popular options include garlic powder, onion powder, dried herbs like dill or chives, smoked paprika, or even honey for a touch of sweetness.
• We made this on the Big Green Egg smoker, but other smoker grills will work as well.
• Store any leftover smoked cream cheese in an airtight container in the refrigerator. It should last for several days to a week.

Nutrition

Calories: 105kcal | Carbohydrates: 16g | Protein: 9g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 7mg | Sodium: 989mg | Potassium: 201mg | Fiber: 1g | Sugar: 13g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 210mg | Iron: 0.4mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Smoked Cream Cheese appeared first on Art From My Table.

If you are looking for a perfect grilling combination, try my recipe for Grilled Teriyaki Chicken and add a side of Broccoli Blueberry Salad. In the mood for a burger, look over this guide to the Perfect Grilled Burgers and add a green side dish like Garlic Roasted Green Beans.

Get out there in the fresh air and grill while sipping on one of my Easy Mocktail Recipes and don’t forget to put some good music on the radio. While you are at it, you may even want to invite the neighbors!

The warming of the weather in spring calls me outside to the grill! I love the entire experience, whether it is me wielding the spatula or my husband- It makes cooking a meal an evening experience.

WHY YOU’LL LOVE THIS RECIPE

• Great for Grilling– Grilled Corn on the cob is a perfect side dish for all your grilling adventures!
• Summer Fresh– Corn is a warm-weather crop. It is so crisp and delicious.
• Quick and Easy– This recipe simplifies the process and turns out a lovely grilled ear of corn!

Key Ingredients

• Corn on the Cob- choose ears that are just right, with husks in good condition and plump kernels.
  
• Olive Oil- Olive oil gives the corn the color and flavor you cannot get with other oils. Plus, then the corn will get those beautiful grill marks and not stick!
  
• Seasoned Salt- My homemade seasoned salt is the perfect mixture to allow the maximum flavor of the corn to shine through while enhancing the flavor profile (and it only takes 5 minutes to make). If you would rather use store bought, you can.

How to Make Grilled Corn on the Cob without a Husk

Before you start, preheat the grill to 350°

1. Brush the ears of corn with olive oil.
   
2. Season the corn cobs with seasoned salt. Be sure to cover all of the sides.
   
3. Grill– using tongs, place the ears of corn on the grill, then close the grill lid.
   
4. Turn the corn 1/4 turn after 3 minutes. Continue until it is browned on all sides.
   The color will turn bright yellow as it cooks. Don’t worry if a few kernels get a little charred, that makes it extra delicious.

Carefully remove the ears to a platter and serve immediately! YUM! This pairs perfectly with Country Style Pork Ribs.

Expert Tips

• Brush clean and oil the surface of the grill racks before preheating.
  
• Preheating the grill is important so you have even cooking the whole time, plus, it will help you get the best grill marks!
  
• To shuck the corn easily: microwave the whole ear of corn with husk and silks for 2 minutes, and then slink the corn right out of the husk leaving almost no silks behind.
• Grill Extra corn to make my Elote (Mexican Street Corn) Dip, you’ll be glad you did!!

Frequently Asked Questions

Storing and Freezing

Keep leftover ears of corn in the refrigerator for 3-5 days. Reheat by tossing back on the grill for a few minutes to warm it, or, warm in the microwave.

If you made too many ears for a meal, you can use the corn again in many other ways:

• Try cutting it off and freezing the kernels for a great start to a delicious soup, or to use as a future side dish.
  
• Place the kernels in an air-tight container and put them on tomorrow’s lunchtime salad.

After grilling, freezing the cobs is not recommended, it may dry them out or make them turn out mushy the second time. – Use it all up the first time for the best results.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Grilled Corn on the Cob

This Grilled Corn on the Cob is quick and absolutely delicious! No husk and no foil make it super simple. Made with olive oil and seasoned salt, the smokey flavor of the grill gives this corn a truly authentic grilling taste.

Course Side Dish

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6 people

Calories 119kcal

Author Chellie Schmitz

Cost $1.50

Equipment

• Grill
• tongs
• silicone brush, or pastry brush

Ingredients

• 6 ears Corn on the cob husks removed
• 2 tablespoons Olive oil
• seasoned salt to taste

Get Recipe Ingredients

Instructions

• Lay the ears of corn in a 9 x 13 casserole dish and brush each ear with olive oil.
• Sprinkle seasoned salt on all sides of the corn.
• Heat the grill to 350-400 degrees. Using tongs, carefully place each ear of corn on the grill grates and close the cover.
• Cook the corn for 3 minutes, turn a quarter turn, then cook another 3 minutes. Do this two more times until all sides have been cooked.
• Remove from the grill and serve immediately.

Notes

• Preheating the grill is important so you have even cooking the whole time, plus, it will help you get the best grill marks!
• To shuck the corn easily: microwave the whole ear of corn with husk and silks for 2 minutes, and then slink the corn right out of the husk leaving almost no silks behind

Nutrition

Calories: 119kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 595mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Grilled Corn on the Cob appeared first on Art From My Table.

For that salty, spiced, and savory taste you find in many restaurant foods and from top chefs, you need your own blend of secret seasoning on hand. Well, mine is a secret- no more! I am giving you the coveted ingredient in many of my savory dishes- like Savory Grilled Chicken, and Grilled Corn on the Cob.

This is so good on all your savory dishes, and it’s the perfect substitute for Seasoned Salt in any other recipe that calls for it. Think Lawry’s or McCormick, but mine is so much better for you!

Many of the dishes I have posted in the past list all the ingredients one-by-one in the recipes. But if you have this seasoned salt sitting on the counter in a canister or seasoning jar, you can save a lot of measuring and time. For instance, try sprinkling it on my Easy Roasted Vegetables or on top of your Perfect Grilled Burgers.

Oh, and you can use this salty mix for preparing your Sous Vide items too! When you sous-vide food that is well seasoned, the flavor will infuse into the meat or veggies. YUM!

WHY YOU’LL LOVE THIS RECIPE

• Grilling Perfection– It will be your new go-to grill seasoning.
• Super Simple-Make it in minutes with staple ingredients.
• Versatility-It is easy to change this recipe a bit here and there to suit your taste.

Key Ingredients

Everything here is really “key” to making the seasoning. However, I’ve listed a couple notes about the ingredients, and know that you can adjust amounts based on your preferences.

• Himalayan Salt – This is pink salt and is found in the grocery store among the others. Himalayan salt is a sea salt and has extra minerals and elements that table salt does not, overall it’s a bit healthier, and more flavorful. You can use regular salt if you choose.
  
• Garlic Powder- you want garlic powder, not garlic salt.
  
• Smoked Paprika -has a smokey flavor to it that is wonderful. You can omit this or replace it with regular paprika if you like. Leaving it out will change the flavor profile.

Want to change it up a bit? Here are some suggestions!

Spice it up: If you like heat, add in some cayenne powder- just be careful and begin with a small amount and taste as you go. In my opinion it’s a little less versatile that way.

Want a salt-free version?: Great! Simply omit the salt or reduce the amount to make it less salty! The choice is yours.

Some like it sweet: To add a bit of sweetness, you can start with 1 teaspoon of brown sugar (or brown swerve for a zero calorie option), and adjust to your desired taste. If you are using a sugar substitute, check the conversion chart on the package.

How to Make Homemade Seasoned Salt Recipe

Like I said earlier, there isn’t much to the steps when making this delicious flavor-enhancing homemade seasoning salt.

1. Measure and place all ingredients into a bowl or container and stir until all spices are incorporated.

Yep, that is all there is to it! A simple solution to a delicious problem! Sprinkle the salty concoction on your meats, veggies, or anything else you would put salt on!

Expert Tips

• Use fresh spices– spices do last a long time, however if they are too old they lack in flavor.
  
• An airtight container will help keep the mixture longer. I keep mine in a weck jar, but these jars with adjustable pour/shaker spouts is nice too!
  

Suggested Uses

• Try it on all your meats– season your steaks, other beef recipes, chicken, pork, and more!
  
• Add it to your veggies– This seasoning salt is a great way to add salt and spices in one shot to your vegetables.
  
• Sprinkle it on your eggs– Tired of the same old eggs for breakfast? Give them a new kick with this salt recipe.
  
• Popcorn anyone? Of course, you can add spice to popcorn with seasoning salt!
  
• The same goes for fries– Who wouldn’t love seasoning salt on their french fries or sweet potato fries!
  
• Salad dressings– Olive oil, lemon juice, and a little seasoned salt, makes a simple but amazing homemade dressing.

There are so many more ways you can use this versatile and yummy seasoned salt recipe. Give it a try!

If you like making your own spices and seasonings, you’ll want to add Homemade Jerk Seasoning to your list.

Frequently Asked Questions

Storing

Homemade Seasoning salt should last for 6 months to a year in an airtight container.

Here’s a few stylish yet practical ideas.

• Set of 3 Glass Jars with Bamboo Lids and Bamboo Spoons
  
• Glass Mason Spice Jars
  
• Glass Spice Jars with Lids and Labels

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Homemade Seasoned Salt

Course Seasoning

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 48 1/2 teaspoon servings

Calories 3kcal

Author Chellie Schmitz

Cost $5

Equipment

• small bowl for mixing in
• spoon, whisk, or fork for stirring
• 1 air tight container for storing

Ingredients

• 2 Tablespoons Himalayan Salt
• 2 Tablespoons Garlic powder
• 2 Tablespoons Onion powder
• 1 1/2 Tablespoons ground black pepper
• 1 Tablespoon dried parsley
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1/2 tablespoon smoked paprika can sub regular if you don't have smoked

Get Recipe Ingredients

Instructions

• Place all ingredients into a bowl or container and stir well.
• Use to add seasoning to meat, vegetables, or on anything you would use seasoned salt on.

Notes

Salt free seasoning option– omit salt, or reduce to desired amount

Sweeter Version-Sugar or Truvia is optional (or other sweetener substitute), if you like a bit of sweetness. Start with 1 teaspoon or sugar and adjust  to desired taste. If using a sugar substitute, check a conversion chart. I often use Swerve Brown.

 

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Homemade Seasoned Salt appeared first on Art From My Table.

Whether you’re cooking for a crowd, spoiling Dad on Father’s day, or for yourself, a perfectly grilled hamburger makes a great meal.

Perfect grilled burgers start with a juicy, smoky burger patty. The burger in this recipe can stand alone or pair with your preference of toppings, sauces, and side dishes.

These burgers are great with a side of Grilled Corn on the Cob, Garlic Butter Green Beans, Watermelon Salad, or even a batch of crispy Baked Onion Rings YUM! I’m getting hungry! if you’re craving that classic diner feel.

Why you’ll love this recipe

• You only need 4 ingredients!
• It comes together quickly and is so easy. 
• It’s easy to customize (change or add toppings)
• The burgers are plump, juicy, and DELICIOUS!

Key Ingredients and Substitutions

Ground beef – An 80/20 ratio meat (80% lean/20% fat) makes the juiciest patty. Other ratios could be substituted if desired. You can also use your favorite ground meat like chicken, turkey, or pork. This Asian Turkey burger is delightful!

Steak seasoning – Use your favorite steak seasoning, I like Montreal. Keep in mind dry seasoning mix works best to maintain consistency. If you don’t have steak seasoning, you can sprinkle some Seasoned Salt on top before grilling (It will be too salty if you sub this in the mix).

Worcestershire sauce – Any brand of Worcestershire sauce is fine, just make sure it’s high quality to give you the best flavor.

Liquid smoke – This is my secret weapon. I know the grill gives you that smokiness,  but this will take it up a level.

Burger buns – You might prefer standard burger buns but consider using whole grain, onion buns, rolls, or a seeded bun for extra flavor and texture.

Toppings of your choice – This burger can stand on its own, but you can add sauces or toppings to suit your taste. See suggestions below.

You’ll love so many aspects of this burger recipe. The taste, first and foremost. But you will also love how so few ingredients develop into such a scrumptious, juicy, and satisfying grilled hamburger.

How to Make the Best Burger Ever

This is an overview of the instructions, be sure to see the recipe card for all the details.

STEP ONE | COMBINE MEAT & SEASONINGS

1. Combine ground beef, steak seasoning, Worcestershire sauce, and liquid smoke in a large mixing bowl.
   
2. Gently mix until combined.
   
3. Divide the meat into 6 (or 8) equal portions.
   
4. Form each section into a round ball, then press flat into a circle. Build the edges of the patty up a little so there is a wide well in the center. This keeps the burger from shrinking.

GRILL

• Heat grill to 400°.
• Place burgers on the grill and cook for 3 minutes.
• Flip the burgers and cook until desired temperature (about 4 minutes for medium rare). Flip only once!
• Use a thermometer to measure internal temperature:
  • Rare = 145°
  • Med. rare = 160°
  • Well = 170°

If adding cheese, place it on the burgers for the last minute of cooking time. Then let it melt the rest of the way after you remove them from the heat while they’re resting.

REST

• Remove burgers from the grill.
• Lightly tent with foil, and let them rest for 5-10 minutes.

When meat cooks, all of its juices come to the surface. Resting the meat allows those juices to redistribute back into it, making for the juiciest burger.

OPTIONAL: While the burgers are resting, you can toast the buns on the grill for added buttery goodness. It also prevents the buns from getting soggy.

BUILD YOUR BURGER

Build your burger with all your favorite toppings and enjoy! This Mushroom Swiss Burger is always a winner with the mushroom lovers in my home.

Topping suggestions

Our go-to toppings are mustard, mayo, ketchup, lettuce, tomato, pickles, and of course cheese. But when I want to go the extra mile and build the ultimate burger, I’ll choose some of these:

• Bacon
• Blue cheese, or goat cheese
• barbecue sauce
• avocado or guacamole
• banana peppers
• eggs- what? Yes I’m serious, level up with Eggs Benedict Burgers for a real crowd pleaser.

Chef’s Tips

Follow these tips for perfect burgers every single time!

• This recipe makes six 1/3 pound burgers OR eight 1/4 pound burgers. I personally prefer 1/3 pound burger because it fills the bun and is still thick enough.
  
• Make the burgers the same size. While dividing prepared meat into portions by instinct works just fine, if you’re a perfectionist, use a kitchen scale to weigh each portion, and adjust as needed.
  
• Make the patties wide enough. You want your patties to be a little larger than the burger buns. They will shrink a bit when cooking and end up being the perfect size.
  
• Don’t smash them! Avoid smashing burgers on the grill as you cook. This pushes all the juice out and you will end up with a dry, crumbly burger.
  
• Make an indent. To prevent burgers “bunching up” and shrinking as they cook, leave an indention in the center of the patty or build up the edges slightly. Most people use a thumb print, but I find that making a larger well in the center by building up the edges works much better. (see the picture of the formed patties)
  
• Use ice for well-done burgers. For burgers that are requested to be well done, place an ice cube in the center before placing it on the grill to keep them moist and scrumptious.
  
• Make ahead. After making the patties, you can freeze them for later use. I love making a double batch in order to save time on another day. Place wax paper in between the patties so they don’t stick together. Place in an air-tight freezer bag. To cook, thaw completely

FAQ’s

Food Safety

Be aware of food safety when grilling:

• Cover food, both cooked and uncooked, when not in use.
  
• Use different dishes for raw and cooked meat.
  
• Leave cooked meat at ambient temperature for less than 2 hours (or less than 1 hour if temperature is over 90°F).
  
• It is recommended that store-bought ground beef should be cooked to an internal temperature of 160° to be considered safe to eat.
  
• Refrigerate cooked patties.
  
• After cooked patties are thoroughly chilled in the refrigerator, you can freeze them in an airtight container for later reheating.
  
• When reheating, make sure the internal temperature of patties reaches 165°F. 

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

More grilling favorites

• Grilled Teriyaki chicken
• Savory Grilled Chicken
• Grilled Steak Fajitas
• Grilled Balsamic Pork Chops
• Grilled Brie

Print

Perfect Grilled Burgers

A perfect grilled burger is juicy, flavorful, smoky, and perfectly browned. This recipe has all that, plus of course, your special touch at the grill.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 1/3 pound burgers

Calories 335kcal

Author Chellie Schmitz

Cost $15

Equipment

• Optional: Stand Mixer
• gas grill

Ingredients

• 2 pounds ground beef
• 2 tablespoons steak seasoning
• 2 tablespoons worcestershire sauce
• 1 teaspoon liquid smoke
• 6 hamburger buns I like a seeded bun

Optional toppings

• ketchup, mustard, mayo, lettuce cheese, tomato, pickles, onion, bacon, blue cheese, barbecue sauce, avocado

Get Recipe Ingredients

Instructions

• Combine ground beef, steak seasoning, worcestershire sauce and liquid smoke in a large mixing bowl. Mix until combined. I like to use a stand mixxer with a paddle attachment, if you don't have one, it works best to use your hands.
• Divide the meat into 6 (or 8) equal portions. If you’re super particular, use a kitchen scale to weigh each section. Or– just eyeball it! Form each section into a round ball, then press flat into a disc and shape into a circle.
• Make a large well in the center. It’s often recommended to put a thumbprint in your burger to help keep it from swelling up during the cooking process. I’ve found it to work better if you have a larger well. So I recommend building the edges up a little bit (see pictures).
• Heat grill to 400 degrees. Place burgers on the grill and cook to desired temperature, flipping only once. Rare = 145°; Med. rare = 160°; Well = 170°
• Remove the burgers, lightly tent with foil and let them rest for 5-10 minutes.
• Optional- toast the buns! Lightly butter the buns and toast on the grill for 1-3 minutes.
• Build your burger with all your favorite toppings.

Notes

• The best ground beef to use is 80/20 ratio (20% fat). This allows for the juiciest burger. Ground chuck is an excellent option.
• Letting the burgers rest is another key to a juicy burger. While cooking the meat juices come to the surface, letting it rest allows those juices to redistribute back into the meat.
• Do not smash your burgers on a grill, this pushes all the juice out and you will have a dry, crumbly burger.
• For added flavor and texture, up your game on the buns. Try onion buns, kaiser rolls, or a seeded bun. These look great too.
• If you’re staying away from the carbs, a Keto bun works great. Crisp, crunchy, lettuce leaves also make a great substitution. Try Romaine, Green Leaf, or Iceberg.

Nutrition

Calories: 335kcal | Carbohydrates: 24g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 373mg | Potassium: 632mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 6mg

HUNGRY FOR MORE? Subscribe to my newsletter, to have recipes delivered to your inbox and to stay up to date on the latest!

The post Perfect Grilled Burgers appeared first on Art From My Table.