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Started By
Message
Advice cooking really thick burger
Posted on 8/10/15 at 4:45 pm
Posted on 8/10/15 at 4:45 pm
I picked up a couple 85/15 patties from the butcher counter today. These things are super thick, about 12 oz each! Any advice on how to handle these animals?
10
Posted on 8/10/15 at 4:46 pm to SquirrelBones
Sous vide, baby! 
Posted on 8/10/15 at 4:52 pm to EastNastySwag
quote:
Sous vide, baby!
And finish off on the lava.
Posted on 8/10/15 at 4:53 pm to TU Rob
Microwaveable lava immersion circulator by Oster.
$1,995 on Amazon.
$1,995 on Amazon.
Posted on 8/10/15 at 4:54 pm to SquirrelBones
sous vide
Posted on 8/10/15 at 4:55 pm to SquirrelBones
Peche!
Posted on 8/10/15 at 4:58 pm to SquirrelBones
Reverse sear after sous vide
Posted on 8/10/15 at 5:10 pm to EastNastySwag
No sous vide here...
Posted on 8/10/15 at 5:10 pm to SquirrelBones
Flatten them out a bit and grill over a fire like a man. I swear this board is all women who just sous vide every piece of meat these days. 
Posted on 8/10/15 at 5:24 pm to SquirrelBones
Agree with flattening them out a bit and put the divit in the center to keep them from drawing up much. Either grill or cast iron cook them.
I don't care for a burger that's too thick. Too hard to eat. I like the meat to cover the whole bun, though.
I don't care for a burger that's too thick. Too hard to eat. I like the meat to cover the whole bun, though.
Posted on 8/10/15 at 7:38 pm to EastNastySwag
quote:
Sous vide, baby!
You laugh, but you can actually get the medium rare safely this way.
Don't feed the troll. Expand your horizons a bit.
Posted on 8/10/15 at 7:40 pm to SquirrelBones
thick burgers suck. Flatten them
Posted on 8/10/15 at 7:43 pm to PapaPogey
quote:
Flatten them out a bit and grill over a fire like a man. I swear this board is all women who just sous vide every piece of meat these days
+1 for idiotic misogyny
It's what makes the world go round
Posted on 8/11/15 at 7:50 am to Lester Earl
Thick burgers are just different from thin burgers.
Indirect side of the grill and bring them up to temp slowly.
I typically bring them up to about 115, flipping often.
Then sear them off as your normally would with a burger.
Indirect side of the grill and bring them up to temp slowly.
I typically bring them up to about 115, flipping often.
Then sear them off as your normally would with a burger.
Posted on 8/11/15 at 8:08 am to Gris Gris
quote:
put the divit in the center to keep them from drawing up much
best advice in this thread IMO.
Posted on 8/11/15 at 8:24 am to PapaPogey
quote:
I swear this board is all women who just sous vide every piece of meat these days.
Ah, yes, the ol' manhood insult. Always effective.
Posted on 8/11/15 at 8:24 am to BoogaBear
I normally sear both sides good. Then move to cool side of grill to cook inside to desired temp.
Posted on 8/11/15 at 8:45 am to SquirrelBones
Turn oven to broil 500. Place cast iron skillet in oven. No oil. When it is heated take out skillet. Throw in burgers. Put back in oven on top rack. 8-10 minutes for medium well. I regularly make my burgers in the half pound range and this works perfectly.
Posted on 8/11/15 at 9:01 am to SquirrelBones
quote:
I picked up a couple 85/15 patties from the butcher counter today. These things are super thick, about 12 oz each! Any advice on how to handle these animals?
Why not just combine them and re-portion into 4 6 oz burgers or something?
12 oz just seems too big for a burger IMO
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