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re: Keys to cooking the perfect burger?
Posted on 3/28/13 at 12:13 am to Jax-Tiger
Posted on 3/28/13 at 12:13 am to Jax-Tiger
quote:
ETA: I like to cook sliders with grilled Hawaiian rolls for my buns...
Same here.
Made some last weekend in the cast iron. Bacon, sharp cheddar on Hawaiian Rolls. I've also done mushrooms & onion (with white wine) and swiss cheese melted on top
0
Posted on 3/28/13 at 12:21 am to Kingpenm3
Have to disagree with the "only flip once mentality." I have actually started flipping quite a bit (but not too soon for the first flip), and have found that I get much more evenly cooked burgers that way.
Posted on 3/28/13 at 12:35 am to Lester Earl
I will wait until mike da tigers lets everyone know the TRUE way to prep and cook a burger
Posted on 3/28/13 at 5:35 am to Rouge
quote:
I will wait until mike da tigers lets everyone know the TRUE way to prep and cook a burger
Posted on 3/28/13 at 7:00 am to Rouge
quote:
I will wait until mike da tigers lets everyone know the TRUE way to prep and cook a burger
shite, there are a couple of things I would dare not even attempt to add anything to in how to execute on here. One is grilling burgers, and the other is frying food.
Btw... There already appears to be no shortage of authorities on here already.
This post was edited on 3/28/13 at 8:45 am
Posted on 3/28/13 at 7:07 am to Mike da Tigah
dont work the meat too much, you want some small air pockets in there to hold some of the juices in. If you want to try something different add lipton onion soup mix to you meat, it gives burgers a great flavor....
Posted on 3/28/13 at 7:11 am to fleaux
If you are grilling, try basting with soy sauce before pulling the burgers off the grill. Adds a nice flavor twist to the burger.
Posted on 3/28/13 at 7:19 am to jeepfreak
quote:
This. And don't compact the meat too much when rolling/forming the patty.
The biggest mistake you can make no matter what quality or cut of meat you use is to handle the meat too much. I know some who are good cooks but they pack the meat into a dense patty and this makes for a heavy, dense, tough burger. Just form a patty and put it down. They will come out more tender and juicy with less handling. Also just season with pepper and a little more salt than just a little sprinkle.
I love a good burger!!!!!!!
Posted on 3/28/13 at 7:52 am to TypoKnig
quote:
1. Use 80/20 Ground Chuck
Ground Sirloin is one badass burger.
Posted on 3/28/13 at 8:41 am to Stadium Rat
i completely disagree with the whole "no smashing the burgers" thing. i like a good crust on my burger, and sometimes enjoy a thin, crusty patty. to each his own, but don't spout that off like it's some rule or necessity for a great burger.
eta: i've been adding chipotle chili powder to my burgers and the flavor is great
Smashing Burgers
eta: i've been adding chipotle chili powder to my burgers and the flavor is great
Smashing Burgers
This post was edited on 3/28/13 at 8:43 am
Posted on 3/28/13 at 8:44 am to Cajunate
quote:
Just form a patty and put it down. They will come out more tender and juicy with less handling. Also just season with pepper and a little more salt than just a little sprinkle.
This is how I do it too. I like the burger almost falling apart and juicy. I just use salt and pepper and a bit of worcestershire.
I think the biggest mistakes people make is overhandling the patties pre-cooking, and overcooking.
Posted on 3/28/13 at 8:54 am to BayouBlitz
Over wood coals..........
Posted on 3/28/13 at 9:04 am to LSU Tiger Bob
FWIW, Bobby Flay said if he ever saw a cook pressing a burger in one of his restaurants, he'd be gone.
Posted on 3/28/13 at 9:06 am to Tigertown in ATL
Dimple and pink in the center.. Good to go
Posted on 3/28/13 at 9:19 am to Kingpenm3
Dont use lean meat and always push down in the middle before throwing on the grill so they dont turn into meatballs.
Posted on 3/28/13 at 9:26 am to lsujro
quote:
i completely disagree with the whole "no smashing the burgers" thing. i like a good crust on my burger, and sometimes enjoy a thin, crusty patty. to each his own, but don't spout that off like it's some rule or necessity for a great burger.
I agree to some extent. If I'm cooking on a flat top I have no problem pushing down the burger right when I put it on to flatten it out. Plus it's not like on a grill where you're losing the fat through the grates .. the burger is still cooking in those juices. Now once I get a crust on the burger I don't press down anymore. That doesn't create a flatter burger and just presses jucies out.
Posted on 3/29/13 at 8:41 am to Cajunate
quote:
Also just season with pepper and a little more salt than just a little sprinkle.
Excellent point. Some are afraid of overseasoning their burgers and end up underseasoning it...
Posted on 3/29/13 at 9:55 am to Kingpenm3
I put grated cheese in the meat. It makes it really juicy.
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