Cast iron burgers

NDG

Here is a shot of my raised grate - love this thing . . . . is it grate or grid? whatever.

NDG

cazzy said:

@NDG It really just depends what you want your finishing temp to be. I stopped roasting mine @110ish cause my goal was a medium - rare plus. I'd only recommend this with meat you grind so you can be in complete control of sanitation. Too many variables with store bought ground beef I do think I like my burgers more medium to medium plus though. It's all preference really. I've only used coarse grind and try to minimally handle the meat and don't over compress the patties. Chuck steak is a standard for burgers. I have read that short ribs, while expensive, make pretty great burgers! Brisket is always good too! Just make sure you have enough fat!

Makes sense - thanks Cazzy!

Terrebandit

If you don't have a raised grate, you can use your platesetter as the cooking surface to set you CI skillet on. It will work. That what I did. I take my burgers to at least 135 before the sear. Finish temp would be 155 to 160 which is well done.

Eggcelsior

NDG said:

now I just have to figure out what kind of meat to grind!  I have only ground my own chuck in the past, but thinking about adding in some brisket or short this time.  I want to keep it somewhat simple (no ox tail, etc) so any suggestions?  

Also, I have always gone with a coarse grind (via my K.A. grinder) but reading on "serious eats burger lab" they suggest a fine grind if grilling.  I think I will go coarse at first and then decide if I want to do a second fine grind - I dont want to over handle them.

Short ribs and Chuck. Short ribs, Sirloin, and brisket. Both are yum yum.

shadowcaster

I am going to have to try that with my venison burgers

Mayberry

Mickey said:

You are so right man. And I never use a platesetter.

Where did you get a small round cast iron griddle like that?! I've been looking everywhere for one and can't find one anywhere.

cazzy

Eggcelsior said:

now I just have to figure out what kind of meat to grind!  I have only ground my own chuck in the past, but thinking about adding in some brisket or short this time.  I want to keep it somewhat simple (no ox tail, etc) so any suggestions?  

Also, I have always gone with a coarse grind (via my K.A. grinder) but reading on "serious eats burger lab" they suggest a fine grind if grilling.  I think I will go coarse at first and then decide if I want to do a second fine grind - I dont want to over handle them.

Short ribs and Chuck. Short ribs, Sirloin, and brisket. Both are yum yum.

Eggcelsior said:

now I just have to figure out what kind of meat to grind!  I have only ground my own chuck in the past, but thinking about adding in some brisket or short this time.  I want to keep it somewhat simple (no ox tail, etc) so any suggestions?  

Also, I have always gone with a coarse grind (via my K.A. grinder) but reading on "serious eats burger lab" they suggest a fine grind if grilling.  I think I will go coarse at first and then decide if I want to do a second fine grind - I dont want to over handle them.

Short ribs and Chuck. Short ribs, Sirloin, and brisket. Both are yum yum.

Great minds think alike!

Mickey

Mayberry said:

Mickey said:

You are so right man. And I never use a platesetter.

g
Where did you get a small round cast iron griddle like that?! I've been looking everywhere for one and can't find one anywhere.

Got it for the Mini as it sits on the Mini Woo like made for it. It is by Lodge (9") and most of us get them from Mission Restaurant Supply ( online).

LBC Dawg

I like grinding brisket and adding duck fat, cook to med-med-rare. seared in the skillet is great. 

NDG

I used around 2.5 lbs of chuck and 1 lb boneless short rib.  The easy reverse sear method worked great.  The cast iron sear created a great crust and the fresh ground meat had an amazing beef flavor . . . so damn juicy!  Vacuum sealed a few bags of meat for later - cant wait to pull those out of the freezer.  

Pic during the rest after the indirect cook - pulled them when internal temp was around 120.

   

My sister-in-law joined us for dinner - she documented the cook in one cool picture!

I kept mine simple with romaine lettuce, kumato tomato & wickles pickles (the perfect pickle).

 jumbo zoom shot - why not?

SmokeyPitt

Dayum @NDG...looks like you nailed those!  I'm ready to lick my screen.  

GQuiz

Mickey said:

You are so right man. And I never use a platesetter.

This is why I have to go to Salado... I would never have considered going without the fire ring. Cool.

lecrams

OP.......thanks for teaching me my new favorite way to cook burgers. Made these last night for some friends and everyone loved them. Rubbed with Cowlick and finished with some spicy pimento cheese. Delicious!