Quote:
Originally Posted by sergeant smoky
I do scewers a lot on the grill. To keep them from sticking, brush on a light coat of oil before you place the scewers on the grill. No brush? easy, papertowel w/ tongs do just fine.
Sarge
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Or step it up with one of these:
http://www.amazon.com/gp/product/B00004SPZV
That is my kitchen gadget MVP.
If you are having bad luck with burgers my guess is you are maybe trying to cook them too fast, on high heat, pushing on them, moving them around a lot...
Just toss them on there on MED heat and don't touch them until the pink juice is jumping out of the top, then flip them and don't touch them again until the juice is running clear.
I really like a nice flank steak on the grill. It is a really inexpensive cut but you can do a lot with it. Unwrap it, rinse it with some cool water and toss it in a large pyrex dish with just a bit of olive oil.
Marinade:
Worchestershire sauce
chopped garlic
dash of hot sauce
glob of horseradish
salt, pepper
I also cut an onion into rings and toss them on top of the steak. Then cover the pan with a plastic wrap and let it sit in the fridge for a couple hours.
Then get the grill going on MED, use a little olive oil as described by the Srg and toss that steak on there. I also grill the onions at the same time.