Ruth’s Chris Kiss Technique
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.