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 hamburger—<a href="https://www.chefsteps.com/activities/sous-vide-burgers">sous vide</a>, <a href="https://www.chefsteps.com/activities/the-ultimate-smash-burger">smashed</a>, <a href="https://www.chefsteps.com/activities/the-chefsteps-custom-burger-guide">fried</a>, <a href="https://www.chefsteps.com/activities/you-want-these-sliders">sliders</a>—except the simplest way: cooked on a grill. How hard could it be? The mission here was simple: focusing on technique and perfectly repeatable execution to make iconic burgers packed with beefy flavor, kissed with char and smoke, with a final cooked patty that’s juicy on the inside and a little crisp on the outside. We also wanted a patty that’s a little more forgiving to cook, one that’s just as delicious when cooked rare or well done.We’ll cover a <a href="https://www.chefsteps.com/activities/two-zone-grilling-guide">great grill setup</a> and workflow, both of which are critical for cooking great burgers consistently and with ease so you can enjoy your time grilling as much as the folks you’re cooking for will enjoy their juicy burgers. So how hard is it? Not hard at all, really. But even with something as simple as the humble hamburger, there’s a lot to learn about and get right.

Perfect Grilled Burgers