How do you cook your burgers?

E.Redshirt · July 2010

Still a total newbie with this grill, but I'm going to try my old burger recipe on it tonight for the first time.

I've seen the standard technique- bring grill to 500-550 degrees, put on burgers for 2-3 minutes, then close vents and flip burgers two or three more times, two to three minutes apart, but does anyone have a method that really works for them?

(Short version of my recipe- use lean ground beef, fold in a bit of the following- tarragon, thyme, parsley, rosemary and fennel (both crushed w/mortar & pestle), some onions, fresh crushed garlic, and worshire sauce, then form into patties and let sit overnight in the fridge.)

Unknown · July 2010

E.

First, the recipe sounds great. I'm on a fish sauce kick right now but I see you hit that with the *Worcestershire sauce.

Your method of cooking burgers sounds like over kill. The multiple flipping may be necessary for a gas BBQ but an egg retains heat so the top of the burgers are being cooked when the lid is closed. You should be able to get away with a single flip -- Booya.

Here is a video of the greatest egger that ever rocked a stage.

http://www.youtube.com/watch?v=6n9GPqWXnUg

I hope it is useful.

Dimple's Mom · July 2010

I use ground chuck and as a rule don't do anything with the meat. I have been known to dress them up with a variety of things. A real easy one is to mix in onion dip mix - that's tasty.

I cook them anywhere between 450 and 550. I don't close the vents. I leave them on until the juices start to come to the top of the patty, then flip. I pull them at about 145. They make it to 155 by the time we get them on the table to eat them.

fishlessman · July 2010

i do pretty much the same as dimples mom except i dont take the temp reading, i wait for the juice to rise on the second side and remove aiming for a more med to rare burger. i dont like burgers cooked to the federal safety guidlines

Dimple's Mom · July 2010

I don't either. I've noticed if I serve them that way to 'company,' often they'll go uneaten. I'm more careful about having them not pink at all inside if someone other than family is around. If it's just family, they taste a lot better not cooked so much.

fishlessman · July 2010

some just dont like a good burger

i grew up eating it raw sometimes, i cant understand how med/rare isnt cooked enough :laugh:

Dimple's Mom · July 2010

I used to always grab raw hamburger to snack on if my mom was making burgers or meatloaf. I don't do it anymore, esp meatloaf which also has raw egg in it. I guess I was living dangerously!

Village Idiot · July 2010

You said you use lean meat. I like 85%-15% because it makes the burger more juicy. I also use fish sauce, but I like Colatura (Italian). I picked up that recommendation from Pato. Worchestershire sauce is fine, but shouldn't be used as a substitute for fish sauce IMHO. Anchovies are only a minor part of Worchestershire sauce. It also contains a lot of vinegar, tamarind paste, syrup, molasses, horseradish, etc., which adds it's distinct flavor, whereas, fish sauce (or Colatura) only releases the unami of the beef.

E.Redshirt · July 2010

Gotta watch the weight, you know. But I've found even "leanest" beef can still be juicy if cooked properly.

I'll have to give fish sauce a try in burgers sometime. I like Worchestershire sauce for the little extra kick.

2Fategghead · July 2010

I use 80/20 ground beef from the store. Many others here grind their own hamburger from certain cuts of beef. I hope they chime in for you.

I like searing close to the burning lump. I don't pack my burgers real tight and I make them as big as my hand. Seasoning is up to you. When I put them on the grill I close the dome and depending on the size and thickness of the burger I time them 2 min per side and never press them with my spat. After grilling both sides I raise them in the dome and check them for doneness with my thermapen. Done ness is up to you but I pull the burger off the egg and let it rest 5 or 10 min and some heat will carry over so I pull them between 150° and 160° for safety sake. Tim

Here is a post I saved in my fav's from last December.

What Meat To Grind for Burgers

http://www.eggheadforum.com/index.php?
option=com_simpleboard&func=view&id=790684&catid=1

Here is another post I saved for further reading from last May.

burger research

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=896753&catid=1

E.Redshirt · July 2010

You know, one of these days I'm going to try cooking some buffalo burgers. I've heard it's the most fantastic ground meat around- needs very little seasoning (salt and pepper only), and can be served with only a bun. Maybe lettuce. Any condiments would apparently be an insult.

Unknown · July 2010

I jazzed up some buffalo burgers just the other day. I added soy sauce, fish sauce, garlic and onion powder and some steak spice. I also didn't skimp on the condiments. best burger I've every made.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=916501&catid=1

FlaMike · July 2010

I haven't tried fish sauce yet, so it's been wooster for me. But I might be on of the few that really likes to do 1/2 lb ground chuck 80/20 burgers at 250° direct, on a raised grid for about 20 min per side, flip once. We like to use hickory chunks for flavor, and the 40 min gives the smoke time to soak in. No deep dark crust, but plenty of juice and flavor. Give it a try.

How do you cook your burgers?

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