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1
Posted on 5/21/14 at 2:22 pm to Gris Gris
Why I don't like putting a dimple in a burger? Because one foodie (who grew up on McDonalds chicken nuggets and Pop tarts) read it in a cookbook somewhere and decided it was a good idea for his "uppity foodie knows better than you" blog, then other foodie morons started repeating it until that guy from Man vs Food is telling millions of people to put a dimple in their burgers in a Walmart commercial ( LINK). It's so cute! That's why.
Posted on 5/21/14 at 2:37 pm to Gris Gris
quote:
You've totally lost me. I put a dimple in all of my burgers. Has nothing to do with being cute. I prefer that my burgers cook evenly and don't draw up in the middle altering the shape.
I didn't realize there was a burger plumping epidemic occurring. I cooked plenty of burgers. The only time I have such a problem is when cooking over too high of a heat. Also I don't see how putting a dimple in a burger promotes even cooking.
And there's nothing wrong with pressing down with a spatula, unless you do late in the cooking process.
This post was edited on 5/21/14 at 2:41 pm
Posted on 5/21/14 at 2:40 pm to Langland
quote:
Also I don't see how putting a dimple in a burger promotes even cooking.
so because you dont 'see' it, it isnt possible that maybe you dont know what youre talking about
Posted on 5/21/14 at 2:49 pm to Jones
quote:
so because you dont 'see' it, it isnt possible that maybe you dont know what youre talking about
Note to self: Never mention ignorance on any subject in the tigerdroppings forums. The slightest hint of it will draw in a-holes and criticism.
Posted on 5/21/14 at 2:54 pm to Langland
You didnt mention ignorance on the topic. If you would have just asked why people put a dimple in the meat, people would have just responded with why and it would have been nothing. People on this board are generally really nice, helpful, and knowledgeable on food subjects.
You started talking out of your arse so the responses were a little less than enjoyable
Sorry but you are the only a-hole in here
You started talking out of your arse so the responses were a little less than enjoyable
quote:
The slightest hint of it will draw in a-holes and criticism.
Sorry but you are the only a-hole in here
Posted on 5/21/14 at 3:10 pm to Langland
quote:
Note to self: Never mention ignorance on any subject in the tigerdroppings forums. The slightest hint of it will draw in a-holes and criticis
No, that is not the case. Jones is right.
Please carry on with pressing your burgers with a spatula, though. I was going to ask why one would need to do that because I honestly have no idea what positive purpose that would serve, but never mind.
Posted on 5/21/14 at 3:28 pm to RaginCajunz
quote:
I'm usually happy with chuck ground fresh with my kitchenaid attachment.
How do you use yours? I tried it a few times and stopped due to all of the stringy pieces clogging up my grind holes. It was more trouble than it was worth for me. What do you do to prevent this?
Back to subject on hand, I no longer put anything inside of my burger meat. I prefer to take the meat straight out of the packaging and make my patty. This keeps it from being packed too tightly from mushing all the "binders" into it, thus allowing for better texture. Season the perimeter if you want it seasoned and leave the inside alone.
I buy rump roasts when on sale and have the butcher grind it. It has enough fat content to keep burger juicy while not overdoing the calories. I season the patty with salt, pepper, cumin and mexine chili powder.
Posted on 5/21/14 at 3:53 pm to Gris Gris
I never realized that cooking a flat burger was such a problem for so many people.
Look, we all know that burgers shrink and plump slightly. You can solve that problem easy enough by forming a patty that's a little thinner than what you want the finished product to be. The patty should be flat. I can guarantee that people who are having problems aren't starting with flat patty. Cook over medium high heat. Overcooked edges is the result of cooking on too high of a heat. Put the patty on the grill. Let cook. Flip. Press firmly with your trusty spatula. Let cook until done. The result is a flat burger.
Dimples are for Kirk Douglas, women's lower backs, and amateur cooks.
Look, we all know that burgers shrink and plump slightly. You can solve that problem easy enough by forming a patty that's a little thinner than what you want the finished product to be. The patty should be flat. I can guarantee that people who are having problems aren't starting with flat patty. Cook over medium high heat. Overcooked edges is the result of cooking on too high of a heat. Put the patty on the grill. Let cook. Flip. Press firmly with your trusty spatula. Let cook until done. The result is a flat burger.
Dimples are for Kirk Douglas, women's lower backs, and amateur cooks.
This post was edited on 5/21/14 at 3:55 pm
Posted on 5/21/14 at 3:56 pm to Langland
quote:
Put the patty on the grill. Let cook. Flip.quote:.
Press firmly with your trusty spatula
so you like feeding your grill the juices instead of your mouth? you're dumb
Posted on 5/21/14 at 4:00 pm to BigDawg57
I mix ground tenderloin and ground round from Calandro's. I carefully mix them up. Don't play with your meat too much. I make the patties and then I put cracked pepper and salt on top of each side.
Perfect every time. I make them and the hubby grills them.
Perfect every time. I make them and the hubby grills them.
This post was edited on 5/21/14 at 4:03 pm
Posted on 5/21/14 at 4:05 pm to Langland
quote:
Press firmly with your trusty spatula
Why are you doing this?
Posted on 5/21/14 at 4:13 pm to Jones
I'm under the impression that this is one way he keeps them flat. The description reminds of those frozen hockey pucks from Sam's, though, and I find those to be very thin and flat, but also very dry.
Posted on 5/21/14 at 5:15 pm to Gris Gris
While I neved have a problem with unevenly cooked patties and I don't make a dimple in the middle, I sure as hell wouldn't mash my patties with anything and squeeze all the juices out. That is burger 101
Posted on 5/21/14 at 5:22 pm to shawnlsu
Try the dimple. It's cute.
Mostly, the dimple keeps the burger from drawing up as much. It's not do or die, but I prefer the result with the dimple.
Mostly, the dimple keeps the burger from drawing up as much. It's not do or die, but I prefer the result with the dimple.
This post was edited on 5/21/14 at 5:25 pm
Posted on 5/21/14 at 5:45 pm to shawnlsu
quote:
I sure as hell wouldn't mash my patties with anything and squeeze all the juices out.
No one is suggesting that. But I will correct my earlier post by saying that I first put the patty on the grill, let cook, press, flip, and then let cook until done.
The key is to press the burger while the top is still pretty much raw and just before flipping. You won't loose any juices doing so. This will produce a flat, juicy and evenly cooked burger.
This post was edited on 5/21/14 at 5:58 pm
Posted on 5/21/14 at 6:08 pm to Langland
quote:
And there's nothing wrong with pressing down with a spatula, unless you do late in the cooking process.
I'm thinking you cook burgers, just not good ones.
Posted on 5/21/14 at 6:19 pm to Napoleon
quote:
I'm thinking you cook burgers, just not good ones.
So pressing down is bad, huh? Don't you and many other people love Company Burger?
Question: Can anyone tell me who this gentleman is and what he is doing with that little ball of meat on his griddle?
I'll hang up and listen
Posted on 5/21/14 at 6:22 pm to GynoSandberg
that is just his method of forming the burger.
I think what everyone is saying is don't press it after it is 1/4 to 1/2 cooked or done.
I think what everyone is saying is don't press it after it is 1/4 to 1/2 cooked or done.
Posted on 5/21/14 at 6:28 pm to zztop1234
quote:
The key is to press the burger while the top is still pretty much raw and just before flipping
burger pretentiousness is just silly. only salt and pepper on a fresh ground chuck and sirloin mix, dimples, don't press with spatulas
christ, it's not filet mignon
people have been enjoying burgers for decades done many different ways. it's not a snobby dish, i don't see why people put all these rules on it
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