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Started By
Message
My Burgers (with pics)
Posted on 6/10/12 at 7:00 pm
Posted on 6/10/12 at 7:00 pm
Seems like this topic comes up every once in a while, and a lot of people like to doctor up their ground beef with this, that, and the other. I don't. I do mine like this. Note that these are sliders (small)
Basic ground chuck 80/20. Notice the nice pink color because it's fresh - aged steaks are good, not with ground beef. Lightly formed patties with a dimple in the middle, seasoned generously with Kosher salt and fresh ground pepper. Nothing fancy, just KISS
Throw them on the grill. Can you smell 'em yet?
Time to flip them. Notice the even cooking. A good grill will do that for you.
Cheese me...
Almost there. Waiting for the cheese to melt.
Ready to pull.
I use these for my sliders. The sweetness offsets the bite of the salt and pepper.
Gotta toast the buns after brushing with a little butter.
Just a light toast.
Finished plate.
I found that using quality ingredients and keeping it simple beats putting a ton of stuff in/on my burgers. I like to top them with some hot sauce or green chili sauce. That's just the way I do them.
ETA: And never, ever, EVER press down on your burgers with a spatula. That just squeezes the juices right out of them and you'll end up with a dry burger.
Basic ground chuck 80/20. Notice the nice pink color because it's fresh - aged steaks are good, not with ground beef. Lightly formed patties with a dimple in the middle, seasoned generously with Kosher salt and fresh ground pepper. Nothing fancy, just KISS
Throw them on the grill. Can you smell 'em yet?
Time to flip them. Notice the even cooking. A good grill will do that for you.
Cheese me...
Almost there. Waiting for the cheese to melt.
Ready to pull.
I use these for my sliders. The sweetness offsets the bite of the salt and pepper.
Gotta toast the buns after brushing with a little butter.
Just a light toast.
Finished plate.
I found that using quality ingredients and keeping it simple beats putting a ton of stuff in/on my burgers. I like to top them with some hot sauce or green chili sauce. That's just the way I do them.
ETA: And never, ever, EVER press down on your burgers with a spatula. That just squeezes the juices right out of them and you'll end up with a dry burger.
This post was edited on 6/10/12 at 7:13 pm
22
Posted on 6/10/12 at 7:02 pm to Jax-Tiger
sweet rolls 
nice burgers
nice burgers
Posted on 6/10/12 at 7:02 pm to Jax-Tiger
Those look good. I love King's Hawaiian bread. They now even sell King's Hawaiian burger and hotdog buns.
Posted on 6/10/12 at 7:04 pm to Jax-Tiger
Those look terrible.
(Can I have one?)
(Can I have one?)
Posted on 6/10/12 at 7:07 pm to Jax-Tiger
Posted on 6/10/12 at 7:08 pm to Jax-Tiger
Damn those look awesome
Posted on 6/10/12 at 7:13 pm to Jax-Tiger
Nice touch on the Hawaiian rolls. 
Posted on 6/10/12 at 7:16 pm to Jax-Tiger
nice
Posted on 6/10/12 at 7:24 pm to Jax-Tiger
Posted on 6/10/12 at 7:24 pm to Jax-Tiger
Those look great! One thing you did wrong though......
Should have cooked them on a Big Green Egg. Sorry Burt.
Should have cooked them on a Big Green Egg. Sorry Burt.
Posted on 6/10/12 at 7:26 pm to TigerstuckinMS
quote:
Those look terrible.
No doubt. Putting hunks of that cheap cheese on top of them is so crass. It's like putting ketchup on a nice steak. Mix a little blue cheese or gruyere in the meat next time buddy and leave the cheap cheese for kids sandwiches
Posted on 6/10/12 at 7:30 pm to ruzil
quote:
Should have cooked them on a Big Green Egg. Sorry Burt.
The equipment does help, but my Weber Summit does just fine, thank you very much. I've thought about getting a BGE, but honestly, I don't see the need. My Weber is so well seasoned, that the flavor is amazing. I also have a smoker box with a dedicated burner (you can see it in the pics). Works great, but you have to be careful not to over smoke.
Simple things done right lead to good food. Don't under/over season your food. Don't over/under cook it. Cook your food at the right temperature and use direct/indirect heat properly. Those things matter so much more than what you cook it on.
Posted on 6/10/12 at 7:32 pm to TulaneTigerFan
quote:
Putting hunks of that cheap cheese on top of them is so crass. It's like putting ketchup on a nice steak. Mix a little blue cheese or gruyere in the meat next time buddy and leave the cheap cheese for kids sandwiches
Dude, these were for the kids. My triplets had a bunch of kids over for a cookout.
Posted on 6/10/12 at 7:33 pm to Jax-Tiger
Oh, well then completely disregard my a-hole like post
Posted on 6/10/12 at 7:37 pm to Jax-Tiger
quote:
Should have cooked them on a Big Green Egg. Sorry Burt.
My bad, they really look great, BGE comment not intended for you.
Posted on 6/10/12 at 7:49 pm to 4LSU2
quote:
Hawaiian rolls
I found these as large sized buns a few weeks ago talk about
Posted on 6/10/12 at 8:13 pm to Jax-Tiger
Looks great and that is a damn fine choice of buns.
Posted on 6/10/12 at 8:21 pm to Jax-Tiger
Would have to see the middle in order to judge
Posted on 6/10/12 at 8:29 pm to Lester Earl
Cooked them medium. Just a hint of pink in the center. Guess you'll have to take my word for it. I hate overcooked burgers - anything that dries out the meat is one of my pet peeves. I normally like 'em a little less - towards the medium rare, but these were for the kids.
As you can see in the picture where I flip the burgers, there is still some pink on the burgers, so I cooked them pretty fast over high heat and then turned off the direct heat when I added the cheese. Mainly I did this to get them to medium without charring them too much - sometimes kids think the char is burnt.
As you can see in the picture where I flip the burgers, there is still some pink on the burgers, so I cooked them pretty fast over high heat and then turned off the direct heat when I added the cheese. Mainly I did this to get them to medium without charring them too much - sometimes kids think the char is burnt.
This post was edited on 6/10/12 at 8:31 pm
Posted on 6/10/12 at 8:46 pm to Jax-Tiger
Very nice job! I read your commentary in my best Alton Brown voice,worked out well.
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