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grilled and griddled burgers

Ruth’s Chris Kiss Technique

by | Published May 10, 2019 | Last updated Nov 1, 2021 | 2 comments

Yields1 Serving
Grilled or Griddled? That is the question that GrillGrates answer in stunning fashion. You can have both! This new technique has us scratching our heads wondering why we hadn't thought of it sooner! You can completely dial in the crust on your burgers to your liking. Get beautifully crusty flavor and texture you wouldn't get doing it one way or another.



Begin by setting your grill up with combination of GrillGrates that are rails up and rails down.


Preheat your GrillGrates to between 500-600°F with the lid of the grill closed.


Form your burger patties being careful not to overwork the ground beef. Overworking the meat will cause it to become a bit more chewy. They should be at least an inch thick.


Season each side of the burger liberally with kosher salt and black pepper.


Place your burger(s) on the preheated rails up GrillGrates and close the grill.


After about 5 minutes lift and twist the burger to get that coveted crosshatch. Give it another 4-5 minutes before flipping and close the lid.


Allow to cook 3-4 more minutes, then start checking the internal temperature of your burger(s) with your thermometer. (The USDA recommends a minimum internal temperature of 160°F.)


Give the burger(s) another lift and twist- it should be getting close to finished now.


At this point you need to decide how well you want your burger cooked and how much crust you want to get. For a crustier burger, get it over to the flat side of the grates and give it a 1 minute or so to sear, flip that baby and see what kind of crust you have. Some folks like a little, some folks can't get enough.


Check the internal temperature of your burger(s) again. Sear as little or as much as you desire.


Like Burger King, with GrillGrates you can have your burger your way. The best of both worlds - flame grilled and griddled! Once you have achieved the right amount of crust, remove and allow to sit for 3 to 5 minutes before dressing with condiments and a bun.




 6-8 oz freshly ground beef per burger
 Kosher Salt and Freshly Cracked Black Pepper
 Burger Bun
 Instant Read Thermometer


  1. Wannabee GrillMaster

    Yum! Great burger grilling technique! Tip & Trick: After the 1st twist & turn, throw a few 1/4″ sweet onion slabs on the waiting griddle side … let them caramelize and turn golden brown on each side. Serve a slab atop each crusted burger when all is ready. Yum! Yum!

  2. Ed Lavoie

    I like my gourmey burgers med rare. Only do the 1st side 2-3 mins. Flip and another 2-3 mins. Slap ’em over to the grill side and get your crust, maybe a min each side. I do this with fresh ground meat only, not the pre-packaged stuff. 85% fat is good.


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