4 burger kings share must-know tips and tricks so you reign on the grill | DC Refined

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It's an art ensuring the meat gets cooked just right – ever-so-slightly charred and crisscrossed with grill marks, but tender and juicy when you bite into it. (Image: Getty Images)

So we picked the brains of four chefs known for their grill skills – Kyle Bailey, executive chef of the Salt Line; Alex McCoy chef-owner of Lucky Buns; Travis Weiss, executive chef of Rebellion; and Drew Adams, executive chef of Bourbon Steak – who shared their tips, tricks, and techniques to ensure you’re a burger king this Memorial Day weekend. (Image: Courtesy BLT Steak)

If the butcher is willing to custom grind a blend for you, Alex McCoy likes the taste and texture achieved by combining short rib, brisket, and either sirloin or ribeye. “If you can get it, aged Black Angus is fantastic,” he adds. “It has a meaty funk to it that’s really good in a burger.” (Image:{ } Courtesy Lucky Buns)

You don’t need to spend a fortune on a setup. A basic Weber grill or something similar will do the trick nicely. Definitely don’t use gas. “Always cook over hardwood charcoal,” says Bailey. “It has a cleaner, more natural flavor.” (Image: Greg Powers)

According to Weiss, it should only take about eight minutes to cook a quarter pound burger to medium over a 400-450 degree Fahrenheit fire. To start, lift the dome off your grill and place the pre-oiled patty on the cooking grate over the coals. After two minutes, turn the patty 45 degrees to create those classic diamond shaped grill marks. Let the burger cook for two more minutes and then flip it over. (Image: Jody Fellows)

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