Besides using the grill, what is your technique for cooking a burger?

Discussion in 'Mayberry Lounge' started by Steve-French, Feb 6, 2020.

  1. Steve-French What A Rush!!!

    Joined:
    Jun 11, 2012
    Messages:
    18,012
    Likes Received:
    5,216
    Location:
    Marquette Michigan
    I found the best way is to line a broiler pan with tin foil, and put a grate on the top like this.

    [​IMG]

    I put it on the middle rack and cook at 400 flipping them once half way through.

    I keep it pretty simple though. I think just generously seasoning them with salt and pepper is all you need. I also like to make the patties as thin as possible at about 1/4lb a piece. So they turn out like this.

    upload_2020-2-6_18-23-57.png

    I like a thick juicy burger, but they never seem to turn out right at home for me. Plus making them thin you can always double them up. The flavor always seems to turn out better that way.
     
  2. bref Black Belt

    Joined:
    Feb 13, 2009
    Messages:
    7,142
    Likes Received:
    1,422
    Location:
    Vancouver
    I have one of these cast iron pans that I just use the flat side on my gas stove and do the 'smash-burger' thing to get the hard sear.

    [​IMG]

    Much like this:

     
  3. Yoel Bromero Green Belt

    Joined:
    Sep 16, 2015
    Messages:
    1,464
    Likes Received:
    326
    Cast iron pan. Thin patties but I double them up. Sometimes animal style. Half pork half beef mix. Party.
     
  4. Omegaboy13 Sweepin' Your Leg

    Joined:
    Jun 10, 2007
    Messages:
    5,912
    Likes Received:
    782
    In the winter I use a nicer Foreman grill. Although I've been eyeing one of those smokeless infared indoor grills. Anyone have one?
     
  5. General_Speckz Purple Belt

    Joined:
    Aug 29, 2019
    Messages:
    1,507
    Likes Received:
    10
    I just use a pan and flip them after a minute or so.

    I cover it and put like 1/2 an inch of water in the bottom so it doesn't burn.

    <{ByeHomer}>
     
  6. pv3Hpv3p Brown Belt

    Joined:
    Oct 31, 2007
    Messages:
    4,675
    Likes Received:
    497
    Location:
    St. Paul, MN
    Cast iron pan, smash it with a bunch of super thin onions so they get smushed into the patty
     
  7. boingyman If can, can. If no can, no can.

    Joined:
    Nov 20, 2006
    Messages:
    5,182
    Likes Received:
    622
    I just use my cast iron grill pan. I find the higher fat content of the ground meat, the better the taste. By higher I mean at least 80/20 or higher fat content. A good bun and the right proportion to the meat diameter also makes the burger much more enjoyable. I've made some that legit burgers that taste as good as some burger joints, although the time and money I spent I rather just stop by In and Out.
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.