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ground chuck burgers
bosco0633
Posts: 383
Well a simple cook on the weekend. I loaded up my 18" classic and made some burgers for the family. I took a 5lb. chuck roast and coarse ground it, single grind. After dicing up the meat, I seasoned it before running through the grinder. Then I used my patty stacker and lightly pressed them into shape. When they cooked, the meat was nice and loose and juicy.
Got the grill up to 375 and added a few pieces of peach wood for flavour. Then placed the burgers on the outer edge of the grill. I cooked direct but placed the burgers out of the way of the hot heat.
Pulled them just around medium IT after adding some cheese.
Best burgers yet. I love grinding my own meat!! 2 burgers were 8oz and the other 6 were 6oz.
Got the grill up to 375 and added a few pieces of peach wood for flavour. Then placed the burgers on the outer edge of the grill. I cooked direct but placed the burgers out of the way of the hot heat.
Pulled them just around medium IT after adding some cheese.
Best burgers yet. I love grinding my own meat!! 2 burgers were 8oz and the other 6 were 6oz.
Comments
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Dayum! Looks perfect from where I'm sitting.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Man that looks fantastic!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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what they said^^^^^^^^^^^!!!!!
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Very nice I need to get on this again. I haven't done a personal grind since last summer. How did you do the fries?
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how do you keep your burgers from "balling" up as compared to staying flat while cooking?Franklin, TN - (1) LBGE and a cooler full of beer
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They are pretty thick burgers for one 6oz or 8oz. My process is always the same and I have never balled them up. I take fresh chuck and single grind with the larger disc for grinding. I only touch the meat when I weigh it before pressing. I don't press hard when forming and they have never been a problem.
I also start them out by placing them around the outer edge of the grill so they don't heat up too quick.
Does this help?? I am not 100% on what you meant exactly. -
fries are done, by going to the end of the street to the local fry truck lol!!! They are the best in the City and cheap!!!!
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@bosco0633 .. he meant when the burgers cook, they sometime ball up .. hence lot of people put a small dimple on the middle part of the burger .. they press it down with a small spoon. This prevents the burgers from balling up when it cooks.LBGE & MiniOrlando, FL
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Oh I see, I haven't had that issue with these burgers yet. I flip only once and leave them alone. not sure to be exact
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bosco0633 said:Oh I see, I haven't had that issue with these burgers yet. I flip only once and leave them alone. not sure to be exact
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Yum!
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OCD Burgers.......extremely neat! Great jobVisalia, Ca @lkapigian
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Nice photos and good looking burgers too.Raleigh NC, Large BGE and KJ Joe Jr.
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It's beautiful weather here finally. Igloos are gone lol
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@bosco0633 that pic of the burgers on the grill is cookbook (or Raichlen) worthy. Mind if I ask what kind of camera/lens set up you have?
Toronto, Canada
Large BGE, Small BGE
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I got into photography a few years back and took some night school courses for a few years to get better. Fell in love with it but got lazy with camera phones. My pictures were not doing the food justice so a few months ago I figured that I would try and incorporate my love of photography with my love of BBQ. I am really enjoying it.
Many food shot set up has been with my Nikon d300 with a 50mm f1.8 lens. I also believe in the power of proper lighting and use my SB800 flash with every picture.
Im not really into editing but do post process through Lightroom. I have created a food preset that I use on all of my food photos to increase really make the pictures pop.
Thanks for the compliement!!!
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