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Started By
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Burger press??? Because of best burger thread.
Posted on 7/2/09 at 4:16 pm
Posted on 7/2/09 at 4:16 pm
Does anyone know of a device or have a method for forming the best burger. And I don't just mean your hand. My hands get cold and smell like raw meat all damn day. AND... My burgers end up too damn big. They are juicy because I cook them correctly but too fricking big. I want something that makes them a good restaurant size. Fuddruckers is a good size example. The 1/2 pound. Anyone know of a mold or press? the only ones I have seen make them too small.
This post was edited on 7/2/09 at 4:21 pm
9
Posted on 7/2/09 at 4:28 pm to LSU alum wannabe
I've seen large burger presses.
I wouldn't buy one.
I wouldn't buy one.
Posted on 7/2/09 at 4:31 pm to Afreaux
quote:
I wouldn't buy one.
Why? Like handling your meat?
Posted on 7/2/09 at 4:31 pm to LSU alum wannabe
Slider Station
I kid
I have a plastic one that I never use..
I kid
I have a plastic one that I never use..
This post was edited on 7/2/09 at 4:33 pm
Posted on 7/2/09 at 4:32 pm to LSU alum wannabe
I rather it by hand. No issues with the raw meat smell all day. I like big fat burgers though.
Posted on 7/2/09 at 4:36 pm to LSU alum wannabe
quote:
Why? Like handling your meat?
I guess I'll enjoy the experience more if I'm hands-on. Same reason I wouldn't buy one of those veggie cutter things that the Shamwow guy sells. I don't mind taking my time to prepare something, being hands on.
Posted on 7/2/09 at 4:52 pm to LSU alum wannabe
I keep a box of disposable surgical gloves on hand to deal with meats. Hate the sticky meat business on my hands and under my nails. They work great.
I wouldn't press burgers. Affects the quality and moisture in my opinion. I use the buns as a guide for size and they come out fine. If you put a thumbprint in the center of the meat, they won't draw up so much, if thickness is your issue.
I wouldn't press burgers. Affects the quality and moisture in my opinion. I use the buns as a guide for size and they come out fine. If you put a thumbprint in the center of the meat, they won't draw up so much, if thickness is your issue.
Posted on 7/2/09 at 4:55 pm to Gris Gris
quote:
If you put a thumbprint in the center of the meat, they won't draw up so much, if thickness is your issue.
This is something everyone should do. I hate getting those burgers that are freaking oval shaped.
Posted on 7/2/09 at 5:12 pm to LSU alum wannabe
A movie I really love is "Outsourced", where a customer service supervisor travels to India to manage an outsourced customer support team. One of the products he sells is a "burger brand", and he has to explain to the team what the actual purpose of it was (to brand your initials into finished burgers).
I didn't even realize that such a thing existed.
I didn't even realize that such a thing existed.
Posted on 7/2/09 at 6:08 pm to LSU alum wannabe
Buy the ground beef thats in a 5-10 lb roll, the one that looks like a breakfast sausage pack. Place on a cutting board with the wrap still on the beef. Using a razor sharp knife with a good spine, cut slices of beef off the roll in the size of burger you want. Peel the ring of plastic off the burger and you have a burger in uniform thickness and shape every time.
This technique is used by many restaurants..
This technique is used by many restaurants..
This post was edited on 7/2/09 at 6:11 pm
Posted on 7/2/09 at 6:10 pm to wiltznucs
quote:
Buy the ground beef thats in a 5-10 lb roll
That stuff always freaks me out, too many stories of recalls by grocers because people were getting sick.
Posted on 7/2/09 at 6:14 pm to offshoreangler
quote:
That stuff always freaks me out, too many stories of recalls by grocers because people were getting sick.
I usually buy the rolls from Sam's or Costco, and I've never had a problem. I use ground chuck for burgers and usually its dirt cheap too..
If you've ever eaten a burger from Chili's I assure you you've eaten from the "beef log" before..
This post was edited on 7/2/09 at 6:15 pm
Posted on 7/2/09 at 7:26 pm to wiltznucs
quote:
Buy the ground beef thats in a 5-10 lb roll
I think I would have felt safer storming the beaches on D-Day. But be my guest, not everything is good enough to get into a hot dog.
The reason that hand made burgers are better than those from a burger press is pretty simple. The imperfections from hand made mean an irregular surface, when the irregular surface hits a grill the highs cook faster than the low spots and you the get the benefit of the charring effect.
Posted on 7/2/09 at 7:37 pm to LSU alum wannabe
quote:
have a method for forming the best burger
Place a ball of ground meat (make sure it's evenly round) between plastic wrap. Gently flatten out the burger using a heavy skillet. It makes an even, round patty every time and it doesn't get thick in the middle after cooking.
Posted on 7/2/09 at 9:47 pm to lsutiger_08
quote:
If you put a thumbprint in the center of the meat, they won't draw up so much, if thickness is your issue.
This is something everyone should do. I hate getting those burgers that are freaking oval shaped.
OK I read this earlier. Someone explain this to me further. Elaborate please.
Posted on 7/2/09 at 10:05 pm to LSU alum wannabe
Some homemade burgers end up thicker in the middle after it is cooked, making it difficult to put toppings on it and eat. Making a depression with your thumb in the middle of the patty before you cook it solves this problem.
Some also do this with biscuits.
Some also do this with biscuits.
This post was edited on 7/2/09 at 10:06 pm
Posted on 7/2/09 at 10:05 pm to LSU alum wannabe
quote:
And I don't just mean your hand. My hands get cold and smell like raw meat all damn day
I have this cool stuff called soap and hot water at my house that I use to take care of this, you should look into it. I swear by it. You could buy a kitchen scale for the weight.
Posted on 7/2/09 at 10:21 pm to 8thyearsenior
quote:
I have this cool stuff called soap and hot water at my house that I use to take care of this, you should look into it. I swear by it. You could buy a kitchen scale for the weight.
Tee-Hee. But really. The odor can stick with you. And the odor of the seasoning/bbq sauce/beer. Whatever I am throwing in there.
Posted on 7/2/09 at 10:50 pm to LSU alum wannabe
quote:
The odor can stick with you. And the odor of the seasoning/bbq sauce/beer. Whatever I am throwing in there.
Me thinks your doing it wrong then or using extremely crappy soap or cold water. If that still doesn't work squeeze some lemon juice on your hands like when you get done eating boiled seafood. A burger press is a waste of money, materials, and space.
Posted on 7/3/09 at 9:06 am to andouille
quote:
I think I would have felt safer storming the beaches on D-Day. But be my guest, not everything is good enough to get into a hot dog.
Good point, although utterly uninformed.
Contamination does happen at these meat packers and it gets major press when it does, but guess what...? Those facilities often have FDA inspectors on-site year round. Your local grocer or meat market is inspected annually in most cases or often less depending on state statutes. So I ask you, which is safer? Whom do you think your local butcher is buying from?
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