Cheap Hamburger Question --ANSWERED

NotabuttDave

A few days ago, I asked if almost-out-of-date hamburger meat could end up with a dry sandwich.

Well, I went back to the store to buy more meat and try again. I mentioned to the "butcher" my problem.

She said, "We were talking about you after you left. We think SIRLOIN was marked down an mis labeled as chuck.

That would explain why the burger was paper dry.

My burgers last night were tops! Perhaps the best I've ever had.

Woody69

Good deal. Thanks for the update. My 80/20 burgers are always killer.

NotabuttDave

For the record:


I used 80/20 ground chuck. Made 1/3 lb. patties 3/4" thick. I put Weber (dare I mention the "W" word here?) Gourmet Burger seasoning on both sides and let sit in room temp. while the BGE was lighting.

Fired the large up to 600* and cooked for 4 min. flipped and cooked for 3.5 min. Then put a slice of Vermont Yellow Cheddar on for 1/2 min.

Let rest for about 3 min.

The burgers were gray throughout and the juice (TONS OF JUICE) was clear and the burger was very tender.

2Fategghead

Glad you got it figured out. Tim

'Q Bruddah

NotabuttDave, I did hamburgers last night, too. It was the first time for me since getting my Egg a month ago. Don't know why it took me so long except that Costco frozen did NOT appeal to me. I started with 19% fat and as per a recipe from Steven Raichlen "How to Grill" I added frozen garlic butter to the center of the burgers and it inspired me to make guacamole for topping. With an Egg I know I just cook better.
I ran the Egg up to 600° and felt like a test pilot. I know there are those who have truly tested the upper limits but I have no desire to learn gasket replacement at least not yet. I cooked the burgers by "feel" and time, no thermapen yet, and it was a success.

Woody69

Well now you are just making me HUNGRY.....lol.