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Your favorite way to grill nice hamburgers
Posted on 12/26/19 at 5:46 pm
Posted on 12/26/19 at 5:46 pm
Not just basic barbecue fodder I mean like you go out and by a few really nice burgers to grill.
I’m no expert and usually just season and grill conventionally. Anyone have a special method they swear by?
I’m no expert and usually just season and grill conventionally. Anyone have a special method they swear by?
12
Posted on 12/26/19 at 5:52 pm to Tiger1242
Smash burgers with 80/20. Accept no substitute
Posted on 12/26/19 at 5:53 pm to VABuckeye
I don’t know what that means tbh
Posted on 12/26/19 at 6:02 pm to Tiger1242
Outdoor griddle with a rub of equal parts salt, black pepper, garlic powder, onion powder and chipotle chili powder.
80/20 ground beef. No fillers, nothing mixed in with the meat.
That's it for me.
80/20 ground beef. No fillers, nothing mixed in with the meat.
That's it for me.
Posted on 12/26/19 at 6:05 pm to Tiger1242
I sous vide mine for 87 hours at 115. After that I did a hole in the back yard a put some coal in the hole then wrap the burgers in banana leaves for another 62 hours. I the. Take the banana leaves and throw them on the pit to get it up to about 573.4 degrees and put them on for 8 seconds on each side. It’s a process but well worth it.
Baw, it’s a fricking hamburger. Don’t overthink it. Throw it on the grill and let it eat.
Baw, it’s a fricking hamburger. Don’t overthink it. Throw it on the grill and let it eat.
Posted on 12/26/19 at 6:07 pm to Tiger1242
Google smash burgers. Life changing. You ever seen a burger cooked on an indoor griddle at a dive bar then squirt a touch of water on the griddle when the cheese is added and covered with a dome to melt the cheese? Burger nirvana
Posted on 12/26/19 at 6:09 pm to BigPerm30
quote:
Baw, it’s a fricking hamburger. Don’t overthink it. Throw it on the grill and let it eat.
You can frick up a burger pretty badly or make it taste really good.
An overcooked burger that doesn't have a good crust is a less than burger.
This post was edited on 12/26/19 at 6:10 pm
Posted on 12/26/19 at 6:10 pm to BigPerm30
quote:
BigPerm30
You win the internet for today
Posted on 12/26/19 at 6:25 pm to Tiger1242
Stop trying to make burgers "Gourmet".
They're not.
They're not.
Posted on 12/26/19 at 6:37 pm to Pandy Fackler
quote:
An overcooked burger that doesn't have a good crust is a less than burger.
I know this ask BigErn, but for fricks sake. Other than coming over to his house and cooking it for him, what advice can you give?
Posted on 12/26/19 at 6:45 pm to Tiger1242
Fat is flavor - 80/20 minimum, 70/30 ideal.
Also, minimize how much you handle the meat. Gently shape your burgers. If you knead and massage your meat is will be tough.
Also, minimize how much you handle the meat. Gently shape your burgers. If you knead and massage your meat is will be tough.
Posted on 12/26/19 at 6:46 pm to Tiger1242
Cook it in a cast iron dry skillet with only salt in the bottom. Don t turn it until it releases. Once it is close to being cooked add cheese put the bun on top of the patty and put a lid on it for about a minute to melt cheese and let the bun steam a bit.
Posted on 12/26/19 at 7:03 pm to BigPerm30
quote:
for fricks sake. Other than coming over to his house and cooking it for him, what advice can you give?
Well I mean, frick you guy, what’s this board for? I grill burgers all the time but that doesn’t mean other people don’t have different methods
Posted on 12/26/19 at 8:28 pm to VABuckeye
quote:
Google smash burgers. Life changing. You ever seen a burger cooked on an indoor griddle at a dive bar then squirt a touch of water on the griddle when the cheese is added and covered with a dome to melt the cheese? Burger nirvana
I introduced smash burgers to a couple friends at one of my LSU tailgates this season. I changed a few lives that day for sure.
Posted on 12/26/19 at 8:32 pm to Tiger1242
Black iron skillet cooking in its own grease. Better than grilled imo.
Posted on 12/26/19 at 8:34 pm to BigPerm30
quote:
Fat is flavor - 80/20 minimum, 70/30 ideal.
Yep, a 93/7 package of ground meat makes a terrible burger.
Posted on 12/26/19 at 8:53 pm to Swine Spectator
quote:
70/30 ideal.
Winn Dickme has 73% ground meat on sale for a $1.99 a LB...
Posted on 12/26/19 at 9:12 pm to Tiger1242
Sometimes the best burger is a shitty burger.
Fatty cheap ground meat, George foreman, Kraft single and bunny bread. Shittttt
Fatty cheap ground meat, George foreman, Kraft single and bunny bread. Shittttt
Posted on 12/26/19 at 9:12 pm to Tiger1242
If you want a better burger, use a better cut of meat and grind it yourself.
Posted on 12/26/19 at 9:41 pm to Tiger1242
I've been buying ground bison from costco and doing bison burgers.
Garlic salt, cracked pepper and a light sprinkle of breadcrumbs to help it bind. Bison seems to crumble easily.
Cook quickly because they dry out. They're a little pricey but they've been my go to as of recent.
Garlic salt, cracked pepper and a light sprinkle of breadcrumbs to help it bind. Bison seems to crumble easily.
Cook quickly because they dry out. They're a little pricey but they've been my go to as of recent.
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