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Burger grilling strategy
Posted on 6/5/22 at 4:17 pm
Posted on 6/5/22 at 4:17 pm
Ok Grillmasters, whats your tactical strategy for grilling burgers: thin frozen ones and fresh thick ones.
Thawed or leave frozen
Season before or after cook
Grill with lid open or closed
Flip only once or as much as needed
Temp check or just eyeball
Thawed or leave frozen
Season before or after cook
Grill with lid open or closed
Flip only once or as much as needed
Temp check or just eyeball
18
Posted on 6/5/22 at 4:18 pm to TigerFanatic99
Thawed, season before, lid open, flip once, just eyeball.
<<< not a grill master
<<< not a grill master
Posted on 6/5/22 at 4:20 pm to TigerFanatic99
You bored, or not capable of grilling a burger? It's not hard.
Posted on 6/5/22 at 4:20 pm to TigerFanatic99
It’s been forever since I did frozen burgers but I’d slap them on the grill unthawed and season them on there. Lid on. Flip once.
Fresh burgers I’d season before putting them on. Lid on. Flip once.
Fresh burgers I’d season before putting them on. Lid on. Flip once.
Posted on 6/5/22 at 4:24 pm to TigerFanatic99
Just be sure to put a dimple into the middle of the patty so they don't turn into hockey pucks.
Posted on 6/5/22 at 4:27 pm to TigerFanatic99
Thawed, season before, flip once, lid closed to start to get hot then open. Flip once and repeat.
Closing the lid gets it hotter and helps char the outside. 5 to 6 minutes per side depending on size of patty.
These are Nilgai burgers that I cook so not near as much fat and I like them pink.
Closing the lid gets it hotter and helps char the outside. 5 to 6 minutes per side depending on size of patty.
These are Nilgai burgers that I cook so not near as much fat and I like them pink.
This post was edited on 6/5/22 at 4:31 pm
Posted on 6/5/22 at 4:35 pm to TigerFanatic99
Never done frozen; so only thawed. Season before.
Thickness, grill temp, and desired doneness determines cook time but usually 8-10 minutes.
Rotate 45 degrees after 2 - 2.5 minutes.
Flip after 4-5 minutes.
Rotate 45 degrees after another 2 - 2.5 minutes.
Check for final doneness by slightly pressing in middle with a spatula.
Love me a grilled burger.
Thickness, grill temp, and desired doneness determines cook time but usually 8-10 minutes.
Rotate 45 degrees after 2 - 2.5 minutes.
Flip after 4-5 minutes.
Rotate 45 degrees after another 2 - 2.5 minutes.
Check for final doneness by slightly pressing in middle with a spatula.
Love me a grilled burger.
Posted on 6/5/22 at 4:38 pm to AlwysATgr
I do smash burgers on my rec tec using grill grates.
Posted on 6/5/22 at 4:44 pm to Mingo Was His NameO
quote:
You bored, or not capable of grilling a burger? It's not hard.
Tough look based on our conversation earlier.
Posted on 6/5/22 at 4:55 pm to TigerFanatic99
For fresh hand-formed burgers:
Make 6-8 oz patties. Only beef. 80/20. Dimple the middle.
Salt and pepper just before grilling. Use enough salt. If you season to early, you make meatloaf texture, not burgers.
Grill over hot coals. Lid up. Flip once. Lid down last minute only if adding cheese. Visual only usually. Aim for slight pink center, or even just barely not pink - will still be juicy if not overcooked.
Make 6-8 oz patties. Only beef. 80/20. Dimple the middle.
Salt and pepper just before grilling. Use enough salt. If you season to early, you make meatloaf texture, not burgers.
Grill over hot coals. Lid up. Flip once. Lid down last minute only if adding cheese. Visual only usually. Aim for slight pink center, or even just barely not pink - will still be juicy if not overcooked.
Posted on 6/5/22 at 4:56 pm to TigerFanatic99
Smashburgers are better in every way than traditional burgers.
Posted on 6/5/22 at 5:07 pm to Mingo Was His NameO
quote:
You bored, or not capable of grilling a burger? It's not hard.
I can grill a great burger, but I'm always looking to perfect my craft. What's the harm in surveying the world and seeing what others do different?
Posted on 6/5/22 at 5:09 pm to TigerFanatic99
Thawed, seasoned, flip as needed, temp check with instant read thermometer.
Posted on 6/5/22 at 5:35 pm to TigerFanatic99
I haven’t cooked a previously frozen patty since college.
80/20
Form thick, put dimple in middle
Overseason w Cavenders/Poppa Earles & Lemon Pepper
Sear at 500ish degrees on both sides to medium rare
Grate some good cheese and pile on top just after flip
Melted butter on a brioche bun under broiler for a few seconds
Mayo, Pickle, Tomato.
Eat that sloppy dripping mess w 3-4 napkins.
Didn’t know people w grills at home, who cook, used frozen patty’s.
80/20
Form thick, put dimple in middle
Overseason w Cavenders/Poppa Earles & Lemon Pepper
Sear at 500ish degrees on both sides to medium rare
Grate some good cheese and pile on top just after flip
Melted butter on a brioche bun under broiler for a few seconds
Mayo, Pickle, Tomato.
Eat that sloppy dripping mess w 3-4 napkins.
Didn’t know people w grills at home, who cook, used frozen patty’s.
Posted on 6/5/22 at 5:42 pm to TigerFanatic99
80/20, 8oz, salt pepper Tony’s, Grates 4 inches above charcoal, lid closed three minutes flip ,barbecue sauce on seared side two minutes , flip barbecue sauce on thus side flip again , toasted buns, raw onion , mustard/Mayo, fresh grated cheddar...dang
Posted on 6/5/22 at 5:54 pm to KosmoCramer
quote:
Smashburgers are better in every way than traditional burgers.
Sometimes I crave one over the other
Posted on 6/5/22 at 6:02 pm to bossflossjr
quote:
Didn’t know people w grills at home, who cook, used frozen patty’s.
Walmart and similar stores have a 20 pack of half inch frozen patties that are great in a pinch. I feel like those are a 4th of July American staple.
Posted on 6/5/22 at 6:23 pm to TigerFanatic99
Thawed, season before, doesn't matter, doesn't matter, eyeball.
Posted on 6/5/22 at 6:28 pm to TigerFanatic99
I hardly ever do frozen, so I don’t know if it’s correct
Thaw, then season, then grill. Flip as needed. Eyeball
Thaw, then season, then grill. Flip as needed. Eyeball
Posted on 6/5/22 at 6:39 pm to TigerFanatic99
Thawed, never frozen.
80/20
Put on grill then immediately over season
Seer with lid off
Flip
Close lid
Open, brush with butter
American cheese
Close lid
On toasted buttered brioche buns.
80/20
Put on grill then immediately over season
Seer with lid off
Flip
Close lid
Open, brush with butter
American cheese
Close lid
On toasted buttered brioche buns.
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