For flame-grilled certified angus burgers in 1/4 and 1/2 pound patties, at what temperature should each be flame-grilled/char-grilled and for how long to achieve best quality tenderness, flavor and juicyness?
Whenever you're grilling you should make sure that the meat has come to room temperature first. Then throw them on the grill and don't touch them! Flip them only one time to avoid all of the juices coming out. It's difficult to say how long sense every grill is different. I generally look for the color to come up the sides of the patty and then flip it. It usually takes about 3-4 minutes and then only a couple more minutes on the other side.
