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Just hamburger patties
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Austin Egghead
Posts: 3,966
We cooked this Wednesday using up the 95/5 ground beef. Cooked to IT of 170 (ground beef is one of the few pieces of the cow I don't want walking to my plate) seasoned with S&P and other spices. Was very juicy and tasty. We both opt out of using the buns. Will be having the butcher grind more of this.
Large, small and mini now Egging in Rowlett Tx
Comments
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Nice, simple yet beautiful cook. Would love that right nowColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Nice colour on those "burgers" sans bun.Lately we have done the same, salad and just the patties. I do cheat a bit in that I throw in a spoon of Penzey's English prime rib rub - kid of upscales the meat.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Joan, was it dry? Normally, 80/20 or 85/15 make a juicier burger.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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VI not it was not dry at all.I started to do a basic panade as insurance against drying out, but decided to do the one flip approach. Indirect and flip when even moisture on top. Then on the mini for a fast sear on both side. Actually pulled off the small at about 156, mini to 162 carry over to 170.The moisture you see is from the meat, nothing else added. Oh yea the S&P were not added until going to the mini.Large, small and mini now Egging in Rowlett Tx
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