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2
Posted on 8/23/12 at 10:02 am to Gris Gris
Both of these sound like steak house style burgers... i've never had fleming's burger but i'm sure its the same. They cook them on their broilers just like the steaks and you come out with something like this.
YOu need a thick 1/2lb burger and your oven method sounds pretty good. Personally i do something similar but on the grill outside. I reverse sear cooking the inside first on indirect heat and the outside on the hot side since i dont have the 1000 deg broiler like a steak house...
check out this link. this guy is the real deal. LINK
A quick digital temp probe is a must.
YOu need a thick 1/2lb burger and your oven method sounds pretty good. Personally i do something similar but on the grill outside. I reverse sear cooking the inside first on indirect heat and the outside on the hot side since i dont have the 1000 deg broiler like a steak house...
check out this link. this guy is the real deal. LINK
A quick digital temp probe is a must.
Posted on 8/23/12 at 12:00 pm to Gris Gris
I make a mix of ground sirloin, ground pork, and my ground venison.
I grill an onion with it and use a mayo,ketchop, lea & perrins sauce with lettuce, pickles, and swiss.
I grill an onion with it and use a mayo,ketchop, lea & perrins sauce with lettuce, pickles, and swiss.
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