Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

We’ve covered just about every way to make a great burger, from <a href="https://www.chefsteps.com/recipes/sous-vide-burgers">sous vide burgers</a> and <a href="https://www.chefsteps.com/recipes/the-chefsteps-custom-burger-guide">deep fried burgers</a> to <a href="https://www.chefsteps.com/recipes/the-ultimate-smash-burger">smash burgers</a> and <a href="https://www.chefsteps.com/recipes/you-want-these-sliders">sliders</a>. Every way, that is, except maybe the simplest way: a grilled burger that tastes freaking awesome.I put together recipes for a beef patty, a fresh salmon burger, a mushroom burger, a shrimp burger and, yes, even a turkey burger. But grilling great burgers isn’t just about following recipes. It’s more about setting up your grill correctly, understanding and using good technique, and getting your mise squared away. Here, I’m going to offer you some tips and tricks to make simple but mind-blowing burgers using the protein of your choice.

Tips & Tricks: Keys to Better Grilled Burgers