First Hamburgers

mollyshark

You're not going to believe it, but I have NEVER made a hamburger on the egg. So tonight was the night. Fired up the mini (as best I could with a trivet smashed in 6 pieces) and tossed on a couple burgers.[p]Why did I wait so long???? EliShark inhaled the first one and is now waiting on his second to come off. I topped mine with a little bleu cheese (no bun, of course) and it was DELICIOUS. I think we'll be having these often. How easy. Such happiness!!

Gloria

MollyShark,
I just wanted to tell you that I enjoy your posts so much. You're hoot. Keep 'em coming.

Dave's Not Here

MollyShark,
Hmmmmmmm, come to think of it, I've had my MBGE for 3 months and have never cooked burgers on Mr. Egg. Maybe next weekend. This weekend's schedule is already full ... salmon is on as I type, wings and ABT's for the Falcon's victory tomorrow night, and Beer Butt Chicken on Sunday. Damn, we need longer weekends.

TRex

MollyShark,[p]Okay, you have to share how you did your burgers. Since you said you used Mini, I assume you did 'em hot and fast. I've done burgers a couple of different ways, but haven't yet narrowed down the perfect way. [p]I've had more success doing them indirect and slow--the first time I did them hot and fast I ended up with burger pieces broken up everywhere and stuck to my grill. Ooops. Wife wasn't too impressed with the results of that cook.[p]Do let me know--I've got a couple of Omaha Steaks burger patties thawing out for this weekend on Mini.[p]Thanks![p]TRex

TRex

Oh, and what kind of meat did you use? I've had much better results with a more fatty meat--the ones that fell apart on me were like 98% super lean.[p]TRex

RRP

MollyShark,
Well, here's a testimonial from a "full belly" from tonight's hamburgers or as we call them "Good Hamburgers"! I use only ground chuck and form them in a hamburger press having weighted out the meat for 4 oz and 6 oz for "his and her" burgers as we call them. I then quick freeze in the raw and then package in the Food Saver. As for the prep from there what we have grown to love is when I hit with a spray of olive oil from Mr Misto, then some California style garlic salt, fresh ground pepper, a sprinkle of dill weed, and then a thin layer of dijon mustard. Flip the raw burger and do the same treatment.
Grill at 450° for 3/3, add a slice of hot pepper cheese, dwell for 2 and then serve. Condiments from there are a matter of personal choice (but you can't beat a slab of sweet onion, a strip of bacon and some dill pickle slices. Yumm...no make that YUMMMMMMMM!

Bordello

MollyShark,
As you have found out hamburgers are great. I use really lean meat, sometimes I will add a little pork but not usually. I add bell pepper,green onion, some of the rub spices I have, a little horseradish and Dijon mustard, chopped up bits of bacon that I have cooked in the microwave, some black pepper and a small amount of 4 blend Mexican cheese. [p]Cook em at about 450° 3 to 4 min. per side depending on thickness. Oh, almost forgot, a small amount of BlueSmokes' Big Chief sauce mixed in with the meat.
My company was very happy with theirs.[p]A great weekend to ya,
New Bob

mollyshark

RRP,[p]The FOODSAVER! I never thought of that. What a great idea. Mine is due to arrive any minute (eBay deal on a 1050..first bought a 550 and then changed my mind). So you freeze them first and THEN put them in the foodsaver. Right?[p]This is an amazing place! I'm going to become such a burger addict! I can tell.

mollyshark

TRex,[p]About 400 degrees or so, flip flip, and then shut it down for a couple minutes. Steak-like prep, but didn't get the heat up so much. Don't know if I can because a lot of my charcoal is sitting on the ground of the mini with that trivet in pieces! [p]Did have a little flareup problem at first. Was really concerned about getting much hotter with that anyway. Wonder if there is a good way to deal with it.[p]mShark

mollyshark

TRex,[p]Not superlean. I don't like hamburgers with chuck or sirloin because they are too lean. This was LEAN hamburger. Not sure on the percentage. But there was a lot of white in it!

nikkig

MollyShark,
Hamburgers are one of our favorites too. I make 5 oz. patties, splash with worcestershire sauce, then season generously with Montreal Steak seasoning, pressing it in gently. Then we grill over a raised grid at 450* for about 3-4 minutes per side. [p]Not doing any egging tonight, I have to cook for a Cub Scout Spaghetti dinner today, but plan on doing chili on the egg tomorrow for Frito Pies.[p]~nikki

RRP

MollyShark,
Yes they should be frozen for at least 3 hours if you want them to retain the shape from being molded in a press. Otherwise the FS will flatten fresh burgers like pancakes. Wife gave me a high five this morning AGAIN for how good those burgers were last night!

QBabe

nikkig,[p]What are Frito Pies?[p]QBabe
:~)

nikkig

QBabe,
put fritos (the regular small ones) in the bottom of the bowl, put chili on top, then top with cheese. At fairs and festivals, the popular way to eat it is to get the small individual size bags, cut them open along the side, and put the chili and cheese in the bag. Yum yum![p]~nikki

Rick

RRP,
Where did you find a burger press that would do 6 oz. burgers? The only one I can find will only do 4 oz.[p]Thanks,[p]Rick

nikkig

Rick,
We do 6oz. burgers in our Tupperware hamburger press with no problems. I don't use the storage containers, just wrap mine in saran. I buy hamburger in bulk, and make patties to freeze for me and the boys. We also just did 22 pounds of deer burgers for hubby and my daughter. Having the press sure made it quick and easy.[p]~nikki
[ul][li]Tupperware Burger Press[/ul]

RRP

Rick,
It was at a local gourmet store with pricey "this and thats", but I only gave 4 bucks. I know I've made 8 oz burgers with it but that took some real effort as the piston had little travel distance and the grunt power was in compressing the hamburger together. Otherwise 4, 5, 6 oz ones are a snap.