IGA tips and tricks: Grilling ground meat on the BBQ


  • Preheat barbecue to medium and clean grill. Remember to oil grill just before cooking meat: Soak a paper towel in oil and rub it over the grill using tongs. 
  • Prepare ground meat: For 454 g (1 lb.) of ground meat, add about 125 mL (½ cup) of bread crumbs and one egg. Season with salt and pepper. Mix well. 
  • To make patties, roll meat into balls and then flatten. To keep meat tender, avoid handling, working, or pressing it too much. Make patties that are at least 2.5 cm (1 in.) thick and wider than the buns since meat shrinks when cooked. If desired, make a small dimple in the centre of each patty with your thumb so that it doesn’t swell during cooking. 
  • Cook patties for about 4 to 5 minutes per side. Flip once during cooking and do not press patties down, as this will squeeze out all the juices. Note that a charred outside doesn’t necessarily mean the inside is cooked through. The internal temperature for medium done meat should be 70°C (158°F) for ground beef and 74°C (165°F) for ground poultry.