thanks @cazzy

henapple

Super bowl Sunday cazzy blew my mind with his hamburgers. So I've copied his method. Grinding my own...half chuck and half ribeye. One pass on the large plate and refrigerate. Gently patty. Nothing but salt and pepper. Low till 100 degrees then finish on the cast iron griddle. Damn they're good. No pics. All of a sudden my Droid will not let me post camera pics. Gotta figure it out. Did.

cazzy

Those look done...hurry pull them off. )

GATABITES

@henapple or @cazzy- salt and pepper before or after you make the patties?  

cazzy

GATABITES said:

@henapple or @cazzy- salt and pepper before or after you make the patties?  

After...always salt the exterior of your patty.

http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

JohnInCarolina

He's a righteous dude!

Skiddymarker

cazzy said:

@henapple or @cazzy- salt and pepper before or after you make the patties?  

After...always salt the exterior of your patty. http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

This is great advice, herbs can be mixed before the patty is made, but salt, always on the outside, IMO. Friend has convinced me to grind the lean separately from the fat, easier to weigh and get a very consistent mix. 

henapple

always salt the exterior of your patty.

Idk why but that sounds wrong. Too many Sam Adams

Skiddymarker

henapple said:

always salt the exterior of your patty. Idk why but that sounds wrong. Too many Sam Adams

Probably better than patting the interior of your salty....

Mickey

Nice

GATABITES

no finished pics?

caliking

Now I want a burger. For breakfast.

RLeeper

This post just inspired me to eat burgers for dinner

henapple

GATABITES said:

no finished pics?

Too drunk or hungry. ...or both.