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Posted on 3/29/13 at 12:05 pm to Kingpenm3
Dont squeeze the juice out until the end, keeps them from being dry.
Posted on 3/29/13 at 12:48 pm to Kingpenm3
cooking a burger is as close to rocket science as rocket science is..
good meat, salt, pepper, garlic powder, cook it the way you like it, eat it...
good meat, salt, pepper, garlic powder, cook it the way you like it, eat it...
This post was edited on 3/29/13 at 12:53 pm
Posted on 3/29/13 at 1:18 pm to Ole Geauxt
That's crazy talk Geauxt. Cook in' burgers is damn near as complicated as brain surgery. Fact.
Posted on 3/29/13 at 1:24 pm to OTIS2
typical mecca attitude. Always content with mediocrity
Posted on 3/29/13 at 1:24 pm to OTIS2
i thawt bout brayn sirjury, but figgerd rocket ciance was more komp la kated?
Posted on 3/29/13 at 2:03 pm to Kingpenm3
1. Buy whatever kind of meat you want.
2. Shape the meat how you want.
3. Season the meat how you want.
4. Cook it however long you want.
People like different things, that's what makes the world go 'round.
Throw the meat in the air, press it with a spatula, season it with Italian dressing. It's YOUR burger.
2. Shape the meat how you want.
3. Season the meat how you want.
4. Cook it however long you want.
People like different things, that's what makes the world go 'round.
Throw the meat in the air, press it with a spatula, season it with Italian dressing. It's YOUR burger.
Posted on 3/29/13 at 2:16 pm to xXLSUXx
quote:
Keys to cooking the perfect burger?
1. Buy whatever kind of meat you want.
2. Shape the meat how you want.
3. Season the meat how you want.
4. Cook it however long you want.
People like different things, that's what makes the world go 'round.
Throw the meat in the air, press it with a spatula, season it with Italian dressing. It's YOUR burger.
Everybody gets a trophy.
Posted on 3/29/13 at 2:36 pm to Kingpenm3
quote:
It seems that the biggest mistake home cooks make is to use too little, and too lean of meat.
I agree that these are the biggest mistakes people make in cooking a burger, particularly on the grill. The other is prepping the patties. I shape mine into a 1/2 lb. ball first, but not too tightly, very loosely, then flatten to desired thickness, but again, not packed tightly.
My dad cooks the perfect burger on the grill. I compare other burgers to his, and none even come close in taste, texture, or juiciness. He always uses a charcoal grill, rarely uses a spatula to flatten. There is a good sear on the outside, but very tender & juicy on the inside. For those who want BBQ sauce on their burger, he adds his homemade sauce to the patty while still on the grill & let's it cook on for a couple of minutes. He does the same with cheese. He takes his time with them, and doesn't cook them too quickly - another mistake I think people make.
This post was edited on 3/29/13 at 2:37 pm
Posted on 3/29/13 at 2:52 pm to Kingpenm3
I'm a ground round guy. 85/15. 7 oz patties seasoned with kosher salt and fresh cracked black pepper only. Sear on high heat charcoal only for 4 minutes a side. Do not press/squeeze it. Again. Do NOT press/squeeze it. Put cheese on the last 2 minutes of cooking.
BOOM.
BOOM.
Posted on 3/29/13 at 3:15 pm to Trout Bandit
Season the crap out of the meat
form
dimple in middle
grill
eat
form
dimple in middle
grill
eat
Posted on 3/29/13 at 4:14 pm to Shanesix
ground chuck...80/20....the key to all burgers, no matter how you season them, what type beef you use or stove/grill....is the SEAR...why do double cheese burgers taste better than a single burger?...the SEAR, double has 4 seared sides instead of two for single
Posted on 3/29/13 at 5:53 pm to dallastiger55
Yea I don't really get the whole artisanal burger meat lightly dusted with salt n pepper thing. I use lean meat seasoned with worsteshire sauce, garlic powder, Tony's, sea salt and cracked pepper. Everyone loves them. If I just want to eat unseasoned fatty meat I will kill a pig.
Posted on 3/29/13 at 6:01 pm to TypoKnig
quote:
2. Only thing other than meat is Salt and Pepper.
Worst advice in the thread. I feel sorry for the people your BBQing for. You want to add lots of seasoning to the mixture. It's not a filet mignon, it's ground beef/chuck and its important to bring out the flavor:
Posted on 3/29/13 at 6:12 pm to JR Hamilsbach
Its just like anything else, a personal preference. I wouldn't like your seasoned burgers and you wouldn't like mine with only sea salt and pepper. Neither is better than the other to everyone and that's what's great about food and this board.
Posted on 3/29/13 at 9:11 pm to Martini
Yum
This post was edited on 3/29/13 at 9:13 pm
Posted on 3/29/13 at 9:20 pm to nateslu1
Just a good overall tip for cooking beef, put more salt than you think you need.
Beef needs salt to taste like beef.
Beef needs salt to taste like beef.
Posted on 3/29/13 at 10:12 pm to lsujro
quote:
i completely disagree with the whole "no smashing the burgers" thing.
Posted on 3/30/13 at 8:21 am to JR Hamilsbach
quote:me too,,, are you barbqing burgers or grilling or skillet cooking?
I feel sorry for the people your BBQing for.
go bar b que your chickens, ribs, etc., and leave the burgers, steaks and stuff to people that know the difference between grilling and barb q ing,,, 10-4
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