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Started By
Message
re: Advice cooking really thick burger
Posted on 8/11/15 at 9:05 am to Powerman
Posted on 8/11/15 at 9:05 am to Powerman
quote:
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
Or just cut them in half and reshape. Or hell, cut them in half like you would butterfly it. Six ounces is perfect for a burger, IMO.
1
Posted on 8/11/15 at 9:06 am to WhosTommy
OR .... use a cookie cutter and make sliders and donut burgers (or bagel burgers). ROFL
Posted on 8/11/15 at 9:24 am to WhosTommy
No need to do all this cutting and reshaping and such.
Diner style thin burgers and steakhouse thick burgers have completely different tastes.
Indirect side of the grill around 225 degrees. About 40 minutes. Flip once.
While this is going, have a cast iron over the hot side of the grill. When burgers reach temp sear the shite out of them.
Enjoy the mongo sized burger.
LINK
Diner style thin burgers and steakhouse thick burgers have completely different tastes.
Indirect side of the grill around 225 degrees. About 40 minutes. Flip once.
While this is going, have a cast iron over the hot side of the grill. When burgers reach temp sear the shite out of them.
Enjoy the mongo sized burger.
LINK
Posted on 8/11/15 at 9:48 am to BoogaBear
quote:
Diner style thin burgers and steakhouse thick burgers have completely different tastes.
12 ounces is a little beyond "steakhouse thick burgers".
Posted on 8/11/15 at 10:32 am to BoogaBear
quote:
BoogaBear
This...altho I dont flip mine. I do thin ones like this too becasue I like to smoke them. Put some chunks on and let them smoke then sear the shite out of them. Works good for those thick style burgers with stuff mixed in the meat too like bacon cheese mushrooms or what have you.
Posted on 8/11/15 at 10:35 am to NOLAGT
This man gets it.
Posted on 8/11/15 at 10:50 am to SquirrelBones
quote:
super thick
quote:
about 12 oz each
You mean meat balls?
Posted on 8/11/15 at 12:03 pm to Powerman
quote:
Why not just combine them and re-portion into 4 6 oz burgers or something?
This. I much prefer a hamburger patty to be loosely formed. If you flatten them, you will just get very dense patties.
Always dimple the middle of a burger patty.
Posted on 8/11/15 at 12:06 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.
Preach
Posted on 8/11/15 at 12:15 pm to Count Chocula
quote:
You mean meat balls?
That's a big-a meat-a-ball.
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