atot cooks: juicy grilled burger recipe?

[Chapbass]

It's all about the quality of the beef. A place relatively close by where I live sells Wagyu beef patties. You get 4 for about $20. Salt, pepper, garlic powder, and sear them quickly over high heat in a cast iron pan so they are just short of medium rare. It's a bit pricey for burgers but nothing else comes close. The flavor is phenominal.

IIIIII dunnno, from a guy whos name is TastesLikeChicken, I might have to stay away from that wagyu beef .


Onions in mine. Garbage burgers can be good too (and fun to make). Big patties with tomatoes, cheese, mushrooms, onions, etc. all in the patty. Not necessarily better, but fun to do as a family.

 

[TastesLikeChicken]

IIIIII dunnno, from a guy whos name is TastesLikeChicken, I might have to stay away from that wagyu beef .

lol

Onions in mine. Garbage burgers can be good too (and fun to make). Big patties with tomatoes, cheese, mushrooms, onions, etc. all in the patty. Not necessarily better, but fun to do as a family.

When making burgers with regular 80/20 beef, here's a tip: DO NOT use your bare hands to make the patties. If your are going to mix ingredients into the beef do it with a wooden spoon and mix lightly to incorporate. Once the ingredients are mixed, throw the mix back in the fridge for an hour or so. When it is time to make the patties press them between two pieces of wax paper or parchment paper and don't over-compress them.

Why? It's because when you use your bare hands you end up melting a lot of the fat and that fat ends up on your hands. That fat is flavor and moisture. The less fat you lose during the patty-making process the better your burgers will be. Also, over-compressing/over-mixing a burger will make it less like a burger and more like meatloaf. With a burger, besides the fat/moisture, the second consideration is texture and you don't want to overwork the meat. Press/mix it just enough so it holds together.

 

[the DRIZZLE]

Put a core of cheese (I like feta or swiss) inside the center of the burger.

 

[ussfletcher]

I'm more of a fan of charcoal grilling burgers, though not the juciest method, I think it develops the best flavor.

 

[QueBert]

The big problem here is a lot of people assume that leaner = better.

They're completely wrong of course.

If I could find 50/50 beef I'd buy it. That would make a killer burger

 

[Squisher]

I put 2 lbs. of ground pork to 5 lbs. of ground chuck. I also like to throw in finely diced onions and some garlic I've run through a press and add some Worcestershire sauce.

 

[HydroSqueegee]

Put a core of cheese (I like feta or swiss) inside the center of the burger.

i like to do this. Munster is my fav to put in. I dont fret too much about the type of beef. i get whatevers on sale be it round, chuck or sirloin. Mince some onions, add some salt, pepper and garlic powder. A little worcestershire for moisture. grill until done. delicious.

we did turkey burgers on the grill monday. they were ok. need to experiment more.

 

[slag]

- flip often
- salt the beef only immediately before hitting the hot iron
- use generous (!) amounts of salt
- if making own patties, pack the beef together as loosely as possible (while avoiding breakage due to lack of adhesion)
- experiment with different beef mixes
- make the patty faces slightly concave to account for the ballooning during cooking
- allow the beef to warm up if taking out of the fridge (only applies to homemade patties)
- cook the patties "semi-sous vide" before draining, drying (!), cooling slightly (!), and then grilling at 500F+

http://aht.seriouseats.com/archives...ger-blend-profiles-of-eight-cuts-of-beef.html
http://www.seriouseats.com/2010/04/...er-cooler-the-worlds-best-sous-vide-hack.html
http://aht.seriouseats.com/archives...er-sous-vide-without-a-sous-vide-machine.html

I flip once. cook one side, flip, cook the other, take out, put fresh (not sauteed or cooked) onions on it, tomato, and some salt/pepper. Maybe throw a few pickle slices on there also. Thats all you need.

 

[slag]

1) don't grill outside. outdoor burgers are inferior to pan fried burgers.
2) all you need is ~80/20 meat and salt and pepper. It's preferred you buy the meat and finely slice it yourself. Do not salt the meat til you're ready to cook.
3) use cast iron pan and coat the pan with something like canola oil. The trick is finding the right temp for your pan so the patty cooks properly.
4) toast the bread at the end and enjoy your burger with favorite toppings.

You had me until your first line. After that totally incorrect first statement, everything else is invalidated.

Grilled burgers are always better than pan fried. I don't care if you fry it in bacon grease or with sauteed mushrooms, when cooked over an open flame, it will be better than a burger cooked in a pan.

 

[slag]

The best burger I ever made (or ever had, now that I think about it) was on a camping trip.

I used a cast iron griddle over an open (camp) fire. No oil on the griddle.
Medium rare, it was so juicy and delicious.

No special seasoning, just salt.

You were probably just really hungry from living off twigs and berries for awhile.

 

[child of wonder]

Heat cast iron skillet over one notch past medium heat
Add canola oil to coat bottom of pan
Make nice thick hamburger patties
Coat each with some kosher salt and fresh black pepper
Cook approximately 6-7 minutes each side for medium, 7-8 minutes for medium well

 

[vi edit]

Grilled burgers are always better than pan fried. I don't care if you fry it in bacon grease or with sauteed mushrooms, when cooked over an open flame, it will be better than a burger cooked in a pan.

That's like...you're opinion man.



I do grilled burgers for the convenience, ritual (meat over open fire + beer), and ability to a ton of them at once. But if I want a real guilty indulgence, diner style grease bomb then it's pan fried or nothing. There's just a good combination of char on the outside + delicious juicyness on the inside that you can't replicate on a grill.

 

[GT1999]

High fat Kobe Burgers, HIGH heat - sear one side, once your grill marks are deep, cook a few minutes on the other side, then turn down the heat and cook at a low temp until it's cooked to your desired level.

To me it's all about the quality of the meat, and not cooking it too much. Nothing is worse than a chewy burger. I refuse to buy meat from anywhere but Whole Foods or Trader Joe's unless I know a local farmer or something - the best steak I ever had was from a local farmer I was friends with in my home town. Butchered the day before. YUM.

 

[slag]

That's like...you're opinion man.



I do grilled burgers for the convenience, ritual (meat over open fire + beer), and ability to a ton of them at once. But if I want a real guilty indulgence, diner style grease bomb then it's pan fried or nothing. There's just a good combination of char on the outside + delicious juicyness on the inside that you can't replicate on a grill.

I think its probably the opinion of most everyone which is one of the reasons that burger chains go to lengths to let you know their meat is flame broiled or cooked over flame as opposed to fried in a pan.

 

[vi edit]

I think its probably the opinion of most everyone which is one of the reasons that burger chains go to lengths to let you know their meat is flame broiled or cooked over flame as opposed to fried in a pan.

No, I think that's more as opposed to microwaved or electrocuted (technically steamed) as an easily identified alternative.

Pan/griddle cooked burger chains like In & out, Five guys, steak and shake, all your hole in the wall "gotta have" burger joints are pan or griddle fried burgers. Not grilled.

 

[Howard]

I flip once. cook one side, flip, cook the other, take out, put fresh (not sauteed or cooked) onions on it, tomato, and some salt/pepper. Maybe throw a few pickle slices on there also. Thats all you need.

http://www.google.ca/url?sa=t&rct=j...uNW_Bg&usg=AFQjCNEWrQ0q-85qoCQ6s1Xredv4r5t1DA

I don't care what slayer202 thinks, good data is good data.

 

[slayer202]

I'm pretty sure you could come up with similar data to back up the "flip once" technique. It doesn't really matter to me, flip as many times as you want, you can get a good burger either way. These days I just flip once to sear both sides and throw em in the over. I find it easiest and tastiest

 

[brainhulk]

 

[Howard]

I'm pretty sure you could come up with similar data to back up the "flip once" technique.

What makes you so sure?

It doesn't really matter to me, flip as many times as you want, you can get a good burger either way. These days I just flip once to sear both sides and throw em in the over. I find it easiest and tastiest

That would work.

 

[ponyo]

You had me until your first line. After that totally incorrect first statement, everything else is invalidated.

Grilled burgers are always better than pan fried. I don't care if you fry it in bacon grease or with sauteed mushrooms, when cooked over an open flame, it will be better than a burger cooked in a pan.

Outdoor grilling doesn't make everything taste better. Most things but not all. Burger is one best left for the pan.

 

[slayer202]

I say that because I've read that article and most of the others on AHT and I don't think this particular article gives us any legitimate evidence that the flipping is really that important. I think that the size of the burger and the temperatures being used are more important, and I'd imagine different variations would benefit from different cooking techniques. I haven't tried a true side by side experiment, but maybe I will someday

 

[vi edit]

For me, flipping is more important if you have uneven heat and are trying to keep one side from getting more done than another.

 

[waggy]

Outdoor grilling doesn't make everything taste better. Most things but not all. Burger is one best left for the pan.

Grilling and pan frying have different flavors and juice. Both are great i can't say one is better then the other though both yeild great burgers but are different.

http://www.google.ca/url?sa=t&rct=j...uNW_Bg&usg=AFQjCNEWrQ0q-85qoCQ6s1Xredv4r5t1DA

I don't care what slayer202 thinks, good data is good data.

oh great site.

 

[Saint Nick]

Best burgers come from the best beef. Get some ground sirloin! Mix in some worchestershire and maybe some ranch...call it good

 

[D1gger]

Bread Crumbs, a beaten egg, a few dashes of Worcester, and lots of pepper and some salt on top while cooking. But I'm lazy so I usually just go to In N Out

That's my recipe as well, although sometimes I will add some very finely minced onion. I believe the bread crumbs help to hold the juice in and make for a better burger.