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The topic is BURGERS
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Charleston Dave
Posts: 571
After my cook tonight, I'm inviting comments on Eggers' techniques for making really great burgers.
Quick dinner tonight, here's the menu:
—Homemade Cream of Vegetables Soup (potatoes, carrots, broccoli, onion)
—Spicy Asian Peanut Slaw
—Egged Pimento Cheese-Stuffed Burgers
I'm posting this mainly to get other Eggers' tips on making really great burgers. I typically use 80/20 beef, add some chopped sweet onions and a panade (bread crumbs with a dash of milk, helps retain moisture), and a few turns of freshly ground pepper. Maybe a splash of Worcestershire or a pinch of garlic, although those can push the cook in the meat loaf direction. Another trick I use is to make each burger about 1/3 pound, with a slight depression in the middle, so that when it swells up it ends up being reasonably flat and not too dome-shaped. One turn, and never ever ever press down on the meat.
I wanted to finish off a little pimento cheese spread hiding in the frig, so put a spoonful of it inside each burger, and a dab atop the finished burgers as a garnish.
Finished prep:
Pimento cheese inside:
On the plate:
Comments...
I was startled with the amount of smoke during this cook. Do any Eggers ever use a water pan under burgers to keep the fat off the coals?
What dome temp do people use?
I was extremely pleased with the taste and texture of these burgers. I used to insist on mine being very rare, as anything past that tasted dried out to me. Even though these are cooked medium well, compared to results on my gasser these were moister, not as hard a crust, no burned parts and of course a great smoke flavor.
Again, comments on BURGER techniques are invited...I'm not so much looking for offbeat recipes as Eggers' tips and techniques for getting the best results on the Egg.
Quick dinner tonight, here's the menu:
—Homemade Cream of Vegetables Soup (potatoes, carrots, broccoli, onion)
—Spicy Asian Peanut Slaw
—Egged Pimento Cheese-Stuffed Burgers
I'm posting this mainly to get other Eggers' tips on making really great burgers. I typically use 80/20 beef, add some chopped sweet onions and a panade (bread crumbs with a dash of milk, helps retain moisture), and a few turns of freshly ground pepper. Maybe a splash of Worcestershire or a pinch of garlic, although those can push the cook in the meat loaf direction. Another trick I use is to make each burger about 1/3 pound, with a slight depression in the middle, so that when it swells up it ends up being reasonably flat and not too dome-shaped. One turn, and never ever ever press down on the meat.
I wanted to finish off a little pimento cheese spread hiding in the frig, so put a spoonful of it inside each burger, and a dab atop the finished burgers as a garnish.
Finished prep:
Pimento cheese inside:
On the plate:
Comments...
I was startled with the amount of smoke during this cook. Do any Eggers ever use a water pan under burgers to keep the fat off the coals?
What dome temp do people use?
I was extremely pleased with the taste and texture of these burgers. I used to insist on mine being very rare, as anything past that tasted dried out to me. Even though these are cooked medium well, compared to results on my gasser these were moister, not as hard a crust, no burned parts and of course a great smoke flavor.
Again, comments on BURGER techniques are invited...I'm not so much looking for offbeat recipes as Eggers' tips and techniques for getting the best results on the Egg.
Comments
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Sorry Dave,but I think that you talk too much :laugh: I got tired trying to read,but,I cook my burgers at 400-425.Any other(preferably short)questions?Not trying to sound like an ass,but I are one
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NP, Sparky, I'll break it down for ya.
(1) Here's how I make mine.
(2) Here's how they turn out.
(3) How do you make yours?
Now, personally, I wouldn't be going into details braggin' to the BBQ forum about how you finished faster than your wife last night, but if you want to post about it, that's your business! -
I like pig candy/worchestershire/onions and KC Masterpiece.
Let set in EVOO with Dizzy Dust on top for about 30-45 minutes on the countertop. . I go 350-400 direct.
Mike -
Ummmmm, press the burger patties out, salt and pepper, Lea and Perrins, 400-425, 3-4min a side. Slap cheese on them and buns in the egg for the last minute of the cook, close 'em up top and bottom.
As for the length of the post, I guess to each his own. I won't lie, I start skimming post when they exceed 10 or so lines, unless it is GG and his mighty insightful well researched very informative posts. -
Now that's the Dave that I sat next to at the Hibachi/Sushi restaurant in ATL Whatayawannano?Sorry,just too much readin for some of us simple folk :blink:
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Burgers can be smokey, so I go indirect @ 400 w/mesquite. Here's a broccoli/bleu cheese burger a/k/a Borders Burger
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I'm a stuck up burger purist. I typically chop chuck in the food processor, form the patty, season with sea salt and pepper, then cook at 325 with a touch of hickory to medium rare. So.....freaking.......goood!
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Firestarter21 wrote:Ummmmm, press the burger patties out, salt and pepper, Lea and Perrins, 400-425, 3-4min a side. Slap cheese on them and buns in the egg for the last minute of the cook, close 'em up top and bottom.
Why press instead of hand-shaping?
Why salt (plus a salty condiment)? Don't you think that draws moisture out? -
press by hand, i guess more pepper than salt, but still usually put a dash of salt on them.
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AzScott wrote:I'm a stuck up burger purist. I typically chop chuck in the food processor, form the patty, season with sea salt and pepper, then cook at 325 with a touch of hickory to medium rare. So.....freaking.......goood!
That sounds awesome. I used about that temp on mine. One buddy suggested home-grinding a London Broil using a meat grinder attachment on a KitchenAid.
Do you have pics? I'm curious what kind of texture you ground to in the Cuisinart. -
I need to learn to post pics but once you grind / process your own beef right before cooking you will never go back to store bought ground beef thats been sitting in a shrink wrapped package for who knows how long.
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Methods so far:
—Direct and indirect.
—With hickory, with mesquite, or with no smoking wood.
—325º to 425º temp.
—80/20 ground beef, home-chopped chuck, or home-ground London Broil.
—Assorted condiments within patty, or only S&P on the outside.
Any other technique variations out there? Anybody use a drip pan to cut smoke?
With a tip of the baseball cap to AZRP's "The Chicken," is anybody convinced they have "The Burger?" -
I mostly use ground chuck, no leaner than 80/20.
S&P, Worcestershire, onion powder, light garlic powder, paperick.
Or, same meat, S&P, and a water cayenne mix which I put on each side 2 or 3 times during the cook. (fantastic).
Direct at at about 400° turning once. Cook to internal temp not time.
Add some cheese and once in a while bacon plus normal sides - onion, tomato etc.
To kick things up, two variations.
Ranch Burgers - Either method as above, bun, burger, bacon, beans and top bun.
or
Pastrami Burger - either as above. Bun, burger, egged pastrami piled high.
I use the thirdeye pastrami.
Kicking it up after that I go to steaks.
GG -
I like to do them with a hot sear to both sides at regular grid level, then shut the Egg down and let them dwell for a few minutes. Really keeps them moist in my opinion. Of course, you do occasionally need Tots.
Mike -
I cookem' hot & fast. Dust/rub with Raising the Steaks, mix in some basil, onion/garlic powder to kick them up, maybe a little red wine vinegar...top them with blue cheese/gorganzola crumbles & melt..delicious.
Oh yeah, use plain ol' publix white buns.... -
Dang dude, did you really have to post those this morning? Its only 8:00 and I'm drooling all over my keyboard. I have to go in for some blood work today so couldn't eat any breakfast then you go and post those, some friend you are. -RP
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Sorry, Man. I couldn't help myself.
Mike -
AZRP wrote:Dang dude, did you really have to post those this morning? Its only 8:00 and I'm drooling all over my keyboard. I have to go in for some blood work today so couldn't eat any breakfast then you go and post those, some friend you are. -RP
I had to fast for some blood work last year. I called to make the appointment and the lady said:
"you'll need to fast for 12 hours before your appointment....Does 3:00 pm work?"
No you moron, 3pm does not work! How about 8 AM! -
I agree with AZRP that was just plain too much for my brain. I had to email Spring Chicken and put in my order for burgers Thursday night (tomorrow is always Mexican with the neighbors, and he has pork chops planned for tonight). How can I wait that long????
When looking at the first picture I was doubting it was really your "cook"...then I scrolled down and saw the one with the tater tots and I knew it was real. You da man!
Enjoy this wonderful day.
Love ya,
Spring "wishing for a Mikeburger" HenJudy
Covington, Louisiana USA -
Burgers for two:
Take a pound of chuck, as fat as you can find it.
Grind within an hour or so of cooking. I use the fine holes on a Kitchenmaid grinder attachment.
Divide into two. Hand press into disks about six inches in diameter and 1" thick at the edges, with the center 4" or so pushed down to form a depression...that part is about 3/4" thick. (this keeps the burgers from shrinking in diameter and getting fatter in the middle).
Lately I've mixed in about 2 tsp of Raising the Steaks before forming.
Spray both sides with Pam. Grill on cast iron grid set on fire ring, dome at 550, grill preheated for 10 mins. About 2 mins for first side and 90 secs for second gets you to medium rare to medium, but use the Thermopen. 130 degrees is where I like to pull them. The difference between Medium Rare and Well is about 1 minute at these temps!
Serve on homemade sesame seed buns from Rose Levy Beranbaum's recipe (Link) (Recipe makes 6 large). Split the buns and lightly toast to crisp, spread lightly with mayo.
S&P to taste.
Serve with a decent cabernet...this is not your burger joint burger. -
Grandpas Grub wrote:
Pastrami Burger - either as above. Bun, burger, egged pastrami piled high.
I use the thirdeye pastrami.
Kicking it up after that I go to steaks.
GG
Drooooolllllll...... Homemade BGE smoked pastrami on a burger! Maybe throw a fried egg on there. -
I do mine different from most. I press the meat thin between two sheets of wax paper - like 1/4 or so - and make a hole in the center or each patty. I make them about an inch larger in diameter than the bun so they are bun sized when done. I season with a touch of salt, onion powder, garlic powder, and fresh ground black pepper.
I grill them hot and fast on the flat side of the cast iron grid, probably 550* for about a minute, then flip, add a slice of thick cheddar. One more minute and done.
I then double stack them, add a slice of grilled onion and a toasted onion bun.
Sometimes I pass on the cheddar and use crumbled bleu. I finish with mayo and a thick slice of vine ripe tomato. -
Lawn Ranger wrote:
Mike
That is some serious food porn! -
Now where would I have stolen a pic like that? I may have to go do burgers tonight.
Take care, Sweetie!
Mike -
Here is one I made while camping this summer-
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The egg is a smoker.... So I let my burgers smoke. 1/2 lb each, 80/20 chuck, 250° on a raised grid, a good size chunk of hickory or guava, flip after 20 min, and should be done in another 20 min. Pull at 150°. Fantastic smoky wood flavor. Otherwise, it's just a burger.
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That's something I could sink my teeth into! :woohoo:
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BobbyB of this forum turned me on to a great idea for burgers. Pick up a brisket and have your butcher grind it twice. Once with a coarse dye and once with a fine dye. I usually make them about 1/3 of a pound, pressed with a hole in the center so they don't ball up. Cook em at about 375 till internal temp of 160. Makes one heck of a good burger.
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