- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Keeping Your Burgers from Shrinking on the Grill
Posted on 1/12/12 at 10:55 am
Posted on 1/12/12 at 10:55 am
What's the F&D Boards tips for preventing this?
Is it the type of meat?
Too much heat on the grill?
Should I try the dimple method?
Is it the type of meat?
Too much heat on the grill?
Should I try the dimple method?
10
Posted on 1/12/12 at 11:01 am to oreeg
poke a hole in the middle
but really fatty meat is gonna shrink a good bit either way
but really fatty meat is gonna shrink a good bit either way
This post was edited on 1/12/12 at 11:02 am
Posted on 1/12/12 at 11:03 am to oreeg
quote:Yep.
Should I try the dimple method?
Posted on 1/12/12 at 11:03 am to gmrkr5
I used ground sirloin last time and they shrunk pretty bad.
Posted on 1/12/12 at 11:04 am to oreeg
The dimple works.
Posted on 1/12/12 at 11:08 am to oreeg
quote:
I used ground sirloin last time and they shrunk pretty bad.
well...meat with any fat in it is going to shrink some. sirloin may not as much as chuck, etc...
Posted on 1/12/12 at 11:11 am to oreeg
Make bigger burgers
Posted on 1/12/12 at 11:13 am to oreeg
1) Dont play with your meat so much
2) Dont overcook it
3) Leaner cuts
4) Dimple helps
2) Dont overcook it
3) Leaner cuts
4) Dimple helps
Posted on 1/12/12 at 11:14 am to oreeg
Nothing will keep meat from reducing in size with the cooking process. The more fat a meat has, the more size loss (the fat will render out in cooking.) So sticking to a leaner cut will help.
Also, make sure to not overcook. They will continue cookiing for a bit after being pulled from the grill, so pull them when they're still a little underdone.
The dimple method doesn't reduce size loss, it just keeps the patty from misforming into a meatball.
I like thick burgers, so I just make the diameter bigger, and use the dimple method.
Also, make sure to not overcook. They will continue cookiing for a bit after being pulled from the grill, so pull them when they're still a little underdone.
The dimple method doesn't reduce size loss, it just keeps the patty from misforming into a meatball.
I like thick burgers, so I just make the diameter bigger, and use the dimple method.
Posted on 1/12/12 at 11:32 am to Catman88
quote:
1) Dont play with your meat so much
Posted on 1/12/12 at 12:03 pm to oreeg
Make them larger than your bun and use the dimple method to keep them flat and hold the shape. The fattier the more shrinkage, so the fattier the larger the burger before cooking.
Definitely don't overwork the meat.
Definitely don't overwork the meat.
Posted on 1/12/12 at 12:18 pm to coloradoBengal
quote:
Posted on 1/12/12 at 12:32 pm to xXLSUXx
quote:
Make bigger burgers
This.
I make patties that are larger than the buns. Shrinks to perfect size.
Posted on 1/12/12 at 12:39 pm to oreeg
quote:
What's the F&D Boards tips for preventing this?
i cook mine to medium-rare or rare
still fat & juicy when i tuck into it.
Posted on 1/12/12 at 12:48 pm to oreeg
quote:
Should I try the dimple method?
That is only for thickness
Posted on 1/12/12 at 12:59 pm to oreeg
You're cooking your patties too long and too hot if they are shrinking on you. I cook mine at a low heat around 250 on indirect heat to keep them very juicy then if need more color put them directly over the fire just before pulling from pit. Come out perfect every time and no need even for a dimple in the middle.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News