Hamburgers
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When making burgers at home, I use 80/20, and don’t season until I put the meat over the heat source. When I form the patties I handle the meat gently to keep it nice a fluffy if you will. I am always using a different bun when making burgers so using a patty mold doesn’t do the job for me. I also use a cast iron griddle, that to me is the only way to get it like it’s done in old burger joint. I season the patty before tossing on, while the first side is cooking I will then season the other side.
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coarse grind (like sausage), 80/20, better burger, 1/3 lb patties. Do not overcook, pink middle
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How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
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I use 80 20 ground beef, add chopped onions, Worcester sauce, some cajun pepper blend, and an egg to bind.
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
steve4102 Yep, I like making smash burgers if you will from time to time. That crust a cast iron creates is sooo supple.
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
steve4102 my local bar always puts a lid over it and squirts some water under the lid, is that just to help melt the cheese or does it add moisture
hey vegetarians, my food poops on your food!
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steve4102 my local bar always puts a lid over it and squirts some water under the lid, is that just to help melt the cheese or does it add moisture
kyle Melts the cheese.
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kyle Melts the cheese.
HerbcoFood thanks, I always wondered but never asked
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steve4102 my local bar always puts a lid over it and squirts some water under the lid, is that just to help melt the cheese or does it add moisture
kyle said in Hamburgers:
steve4102 my local bar always puts a lid over it and squirts some water under the lid, is that just to help melt the cheese or does it add moisture
Mostly to melt the cheese quickly. Also works to finish cooking the yolk quickly on a fried egg
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
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steve4102 Steelmade USA makes really nice ones! Can order custom made to fit bbq perfectly with catch pan. They are awesome!
caryfr5 i concur, I have one of thier griddles for my stove, they are heavy duty.
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