Chef Shares Tips On How To Grill The Perfect Burger

IRVINE, CA — Just in time for National Burger Day — Thursday, May 28 — we bring you burger-grilling advice from Adam Baird, executive chef at Irvine-based Habit Burger Grill.

Baird, to be sure, knows his way around a kitchen — and a grill — as he attended the Culinary Institute of America in Hyde Park, N.Y, and has a resume boasting stints at Auberge du Soleil in Rutherford, the Wine Spectator Greystone Restaurant at CIA’s St. Helena and at Disney's Grand Californian Napa Rose restaurant in Anaheim.

He now works and steers The Habit menu, renowned for its award-winning Charburgers, signature sandwiches, hand-cut salads and more, at the restaurant chain, founded by two brothers in 1969 in Santa Barbara.

If your grill skills need a boost, take a look at Baird's tips, particularly the advice on seasoning, flipping and spatulas.

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From Habit Burger Executive Chef Adam Baird: How to Grill The Perfect Burger:

• Ground beef that is 80-percent lean and 20-percent fat creates a great flame over hot coals or hardwoods. This gets a nice char and smoky flavor.
• Mesquite wood or coals create a great flavor and burn evenly. They are available at most grocery stores or restaurant suppliers.
• Try to avoid using lighter fluid. Instead, use old newspaper and a chimney starter to produce a cleaner flavor
• Season the patty evenly across both sides of the burger patty, "raining" seasoning by elevating your hand above the burger patty.
• Seasoning mix: 1 part salt/1 part garlic salt/1 part ground fresh black pepper.
• Always cook on a high heat to get the juiciest and best flavor.
• Only flip the burger one time. This creates even cooking and allows you to cook to whatever temperature you desire, i.e. medium rare.
• Do not use tongs when flipping or cooking a burger. A metal spatula helps prevent breakage by getting underneath the whole patty.
• After flipping the burger, cover the grill for a few minutes to create additional smoke and char flavor.
• Only add cheese at the very end when desired temperature is achieved.
• I like to toast my burger bun on the grill to get additional smoke and texture, (but) be careful though as the buns will burn fast.
• Use a digital thermometer to achieve desired internal temperature — i.e. : rare is 125 F; medium rare 130 F-135 F; medium 140-145 F; well is 160 F or above.

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