Hamburger help

stlcharcoal

I use fresh ground sirloin which is 85/15 to 90/10.  Make 1/3-1/2# patties and sprinkle with DizzyPig Cowlick.  No oil, no mix, nothing else.  Get the egg up to 550-650F some temp with the grate 3-6 inches from the fire.  About 2 minutes a side......that's it.  If you stab them with a thermapen you'll lose about an ounce of juice.  

As one said before, that preground stuff in the tube, or vacu packed tray sucks.  I dont know why, but it's always dry and chewy.  Get something ground that day.  And any lower temp for me on the fire isn't as good either.....gotta get a good char.  The reason is go so low in the fat is because of the drippings.......that white butter smoke and flareups kill it for me.  These do not drip, so no flareups. 

 Also "extra lean ground beef" can be anything.....but it's really whatever they can't label for even more money.  Ground sirloin is usually the same price or less than a buck more.  We have one butcher in town that grinds extra lean ground chuck......that's always good.

GrillSgt

15 mins a side at 300. He should come work for you @stlcharcoal and head up your new briquet division.

GrillSgt

I have never tried it at a temp like 650. I will have to give it a whirl.

fishlessman

just a regional question. here, ground hamburger can have several cuts of beef and then they add a pretty hefty amount of fat.  ground beef is usually a single cut of beef, sirlion or chuck etc with zero added fat 

GrillSgt

I had never heard that so I googled. 

Ground beef accounts for an estimated 60% of all beef consumption in the U.S. and is a frequent purchase in many households. Consumers are familiar with the terms hamburger and ground beef, but often use them interchangeably.

Ground beef is made up of only skeletal muscles, only muscle attached to bone, no variety meats such as organs. Some retailers feature ground round, sirloin or chuck, and these labels mean only primal cuts or trim from those specific wholesale cuts are allowed into that product. In both ground beef and hamburger a maximum of 30% of fat is allowed. Additionally, either ground beef or hamburger may not have added water, phosphates, extenders or binders. Therefore, the main difference comes down to the way fat is added. All ground beef can only be made using fat from meat trimmings; no additional fat may be added. Hamburger however, can add fat to the lean mixture to reach the desired fat content level.

The lean-to-fat ratio gives a quantitative description of the composition of the product. A package with the label “80% fat free” indicates there is 20% fat in that product. It also can be labeled as 80/20, which is just another way of saying 80% lean, 20% fat. In order for a beef product to be labeled as a “lean” product there must be less than 10 grams of fat within each 100 grams, so less than 10%. To claim “extra lean”, each 100 grams of beef must contain less than 5 grams of fat, or 5%. There are a wide variety of supply, with the combinations and assortments of hamburger and ground beef that fit the need of each consumer.

http://www.meatscience.org/TheMeatWeEat/topics/article/2017/07/19/ground-beef-vs-hamburger---do-you-know-the-difference

fishlessman

GrillSgt said:

I had never heard that so I googled. 

Ground beef accounts for an estimated 60% of all beef consumption in the U.S. and is a frequent purchase in many households. Consumers are familiar with the terms hamburger and ground beef, but often use them interchangeably.

Ground beef is made up of only skeletal muscles, only muscle attached to bone, no variety meats such as organs. Some retailers feature ground round, sirloin or chuck, and these labels mean only primal cuts or trim from those specific wholesale cuts are allowed into that product. In both ground beef and hamburger a maximum of 30% of fat is allowed. Additionally, either ground beef or hamburger may not have added water, phosphates, extenders or binders. Therefore, the main difference comes down to the way fat is added. All ground beef can only be made using fat from meat trimmings; no additional fat may be added. Hamburger however, can add fat to the lean mixture to reach the desired fat content level.

The lean-to-fat ratio gives a quantitative description of the composition of the product. A package with the label “80% fat free” indicates there is 20% fat in that product. It also can be labeled as 80/20, which is just another way of saying 80% lean, 20% fat. In order for a beef product to be labeled as a “lean” product there must be less than 10 grams of fat within each 100 grams, so less than 10%. To claim “extra lean”, each 100 grams of beef must contain less than 5 grams of fat, or 5%. There are a wide variety of supply, with the combinations and assortments of hamburger and ground beef that fit the need of each consumer.

http://www.meatscience.org/TheMeatWeEat/topics/article/2017/07/19/ground-beef-vs-hamburger---do-you-know-the-difference

its something ive never seen on the forum. the butchers here always have a ground hamburger bin next to the ground beef, seems to be disappearing in the chain superstores. ground hamburger makes better burgers

GrillSgt

I have never paid attention as to whether I am buying hamburger or ground beef. It makes sense that it would be different. 

JNDATHP

We use 80/20 with a table spoon of Hellmans (or Best Foods, determinant on which side of the Mississippi River you are) to 1 1/2 pounds and make 4 patties. 

I like to to use some SPOG in my mix as well. 

drumdudeguy

Use 2 lbs of 80/20 ground chuck. Add 1/2 cup chopped onion and 4 tablespoons of Worcestershire sauce. Mix together and then use a measuring cup to make the burgers. Use 1 cup of meat per burger and make patties by hand (makes 6 patties). Do not over compress the meat. Cook at 400 degrees on direct heat.

fmacken

Once you grind your own you’ll never go back. I use boneless short ribs from Costco

baldeagle7007

zyou11 said:

Two half pound 80/20 pqtties. Direct 400* about 8 mins per side got me to internal of 150-155 (wife likes her burgers well done). Let them rest for about 5-10 mins then enjoyed the juiciest burger I've ever had. 

Does this method give a good SEAR on burgers when done ?

Thanks in advance,

BGEChicago

I'm doing Keto so fat is not an issue, like mentioned by others cast iron but 73% 27% 

bucky925

We have tried many different burgers including London broil ground into burgers.   The very very best we've found (in fact we did four tonight) are Aldi's pre-packaged burgers.  Easy cook between games and we both thought they outclassed the others we tried. 

bubbajack

bucky925 said:

We have tried many different burgers including London broil ground into burgers.   The very very best we've found (in fact we did four tonight) are Aldi's pre-packaged burgers.  Easy cook between games and we both thought they outclassed the others we tried. 

Need to try those.....I love a good hamburger.

Outlaw56

What exactly is a smash burger?

womaus

Outlaw56 said:

What exactly is a smash burger?

https://www.youtube.com/watch?v=K7tTcBcjI0c

The Cen-Tex Smoker

great article on how to handle your (ground) meat:

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

makes a huge difference in texture.

Outlaw56

Thanks Womaus

Dmb3739

In addition to the many great tips mentioned above, have you looked into "grillgrates"? I purchased them for my egg and absolutely love them for steaks and burgers. Juiciest burgers ever!

Jupiter Jim

bucky925 said:

We have tried many different burgers including London broil ground into burgers.   The very very best we've found (in fact we did four tonight) are Aldi's pre-packaged burgers.  Easy cook between games and we both thought they outclassed the others we tried. 

Looked yesterday and only ones I could find were frozen, so are you talking about fresh or the frozen ones I found? Thanks Jim

YEMTrey

Love Matty.  Been following him for awhile now.

https://www.youtube.com/watch?v=gZuDMKXWU_E

Slippy

Been wanting to get one of the Kettle Q griddles just do to burgers... a little spendy, but I like the grease trap, and the open area for spatula access...  https://www.youtube.com/watch?v=pDwktRmHId0 

The Cen-Tex Smoker

Slippy said:

Been wanting to get one of the Kettle Q griddles just do to burgers... a little speedy, but I like the grease trap, and the open area for spatula access...  https://www.youtube.com/watch?v=pDwktRmHId0 

If you have an adjustable rig, this setup works very well. Lodge griddle are on the AR crossbars. I smoke 1/2lb burgers u til they are 120 internal then hard sear them on the griddle. These were from a snake river farms brisket i ground at home. I have a large egg btw. Perfect fit. 

Slippy

The Cen-Tex Smoker would that work with the Woo? Seems like it might..

The Cen-Tex Smoker

Slippy said:

The Cen-Tex Smoker would that work with the Woo? Seems like it might..

should fit right on top. It's a perfect fit anywhere the grid fits. it actually fits perfectly on the fire ring but htat's too low for me. I like it at gasket level so I can easily flip the burgers with a long spatula

Jupiter Jim

Jupiter Jim said:

bucky925 said:

We have tried many different burgers including London broil ground into burgers.   The very very best we've found (in fact we did four tonight) are Aldi's pre-packaged burgers.  Easy cook between games and we both thought they outclassed the others we tried. 

Looked yesterday and only ones I could find were frozen, so are you talking about fresh or the frozen ones I found? Thanks Jim

 Bump bucky925