Finishing Burgers on the Grill

    Published: 06-16-2009
    Views: 26,167
    BBQ expert Mike Hedrick demonstrates how to grill, including how to finish burgers.

    Michael Hedrick

    Mike Hedrick was born on the banks of the New River on the North Carolina Coast. He grew up on BBQ and Pulled Pork was some of his first solid food. After years of growing up as a country boy camping and cooking Mike began Grilling and Barbecuing. After years of cooking for family and friend Mike began his ongoing passion to make the best barbecue in the world. In his first season on the National Barbecue Competition Circuit Mike's Pit Pirate BBQ Team had an amazing Three Top 10's and a 3rd Place Overall Pork at the National Capital Barbecue Battle on Pennsylvania Ave., Washington DC. Mike is now the proud Owner/Chef of Pit Pirate BBQ and does Catering from 50 to 500 and also Concession Sales and is currently looking for a Restaurant location. Knowing that serving is more than food Mike organized "Operation BBQ for Our Troops: Walter Reed and collected up donations and and got other BBQ Teams to come and feed 500 of the wounded Soldiers and their Caregivers. When asked by the Assistant Secretary of Defense Health Affairs why he would go to such efforts Mike said “That sir. Seeing the smiles on their faces…the lord says to go and serve, and BBQ is just what I do.”

    Mike Hedrick: Hi, guys, Mike Hedrick here, hey, we are still grilling like a villain, we have got these hamburgers, and they are doing great. You should just smell it right now, it just smells great.

    Thing about grilling, you want to have it hot, the way that you can check the temperature of your grill is, if you can hold on your hand over there for about two seconds or less, probably over 400 maybe 500 degrees and thats really what you want. We have got the 80/20 burgers here, so we dont and they have fat in them, so, we dont want to squish them and squish that fat out. We like that, thats why we picked the 80/20 burger because we really like that. They have been on there probably about eight minutes, for a three-quarter inch burger, so, about four or five minute mark, we flipped it on over, and when you are flipping, you just want to be careful that you dont drag it up, or you tear it all apart.

    We have got good sized burgers here; we probably have three quarter pound burgers or something like that. When you are grilling for your friends, it just depends on who your buddies are, if you are grilling for tailgating, you want to figure on least three-quarter pound a third of a pound burger for each of your buddies. If its for ladies luncheon, then maybe you can make them smaller.

    You can always get the frozen patties too; they sell those in different sizes, in different Angus Beef and all that kind of stuff. Sometimes they have a recall on that. Anytime you are working with your raw hamburgers, you will want to remember food safety and you see I have got gloves on, and I have been changing them often and these things are looking good, you see clear juices coming up out them, we checked them.

    They are up over 160, hey, now its just a matter, just put them on your plate and maybe slap a little piece of bacon on there, condiments of choice and away you go. Its summer time, we are grilling like a villain. We are going to do some hotdogs next. I am going show you how to score them up, thats going to be really cool.