Hamburger Strategy Validated!!

Peter Creasey

Chef Boyaree wrote:

I had a very successful hamburger cook this past weekend. Got the temp up to around 550-600, put the burgers on and closed the lid and kept bottom vent and daisy wheel wide open. Cooked for 2 minutes, opened egg and flipped them, then closed lid (same position for daisy wheel and vent as before). After another 2 minutes, I opened egg again, flipped them, then closed lid and shut bottom vent and daisy wheel. Left them on egg for about 2 more minutes. The patties I used were nice and thick and the final product was a nice medium rare burger.

C, This method worked quite well...



Each patty was about 1/2 pound before cooking.

I wonder, though, if it might not be a better idea to cook them on the 1st side for 3 minutes, then the 2nd side for 3 minutes, then close the vents and just leave them (without flipping them again) for 2 more minutes.

This would be the same length of total cooking time and would eliminate one of the flips which can sometimes cause the patties to start falling apart.

Any thoughts on this idea?

cookn biker

I like that method too. Nice to see you post. Happy 4th.

doccjb

I use a flip after the second 2 minutes, but like you, I have wondered if it is really necessary. As yet, I have not had the problem with the burgers crumbling--if ever, that happens on the first flip.