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Old 03-17-2015, 10:49 AM   #11
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" I get the pan very hot and DONT TOUCH them until you are ready to flip {3-4 minutes}, flip once and DONT PRESS on them. But everyone knows how to cook a burger so I wont get too far into that... "


Tisn't necessarily so. We stopped with friends at a local bar/ tavern this weekend for burgers and some sports on their TV's. Where we were sitting, we could look directly into the small kitchen, watched the cook flipping burgers on the large flat top area, cooking a lot at a time. Every time he flipped a few burgers, he pressed down on them with his spatula, and then for good measure, pressed again on ones that already been flipped. Made the atmosphere smell quite nice, greasy burger, onion, kind of smell, enticing in that bar setting kind of way. I have had their burgers before and they seemed a little dry and lacking in flavor. Now I know why.
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Old 03-17-2015, 11:44 AM   #12
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" I get the pan very hot and DONT TOUCH them until you are ready to flip {3-4 minutes}, flip once and DONT PRESS on them. But everyone knows how to cook a burger so I wont get too far into that... "


Tisn't necessarily so. We stopped with friends at a local bar/ tavern this weekend for burgers and some sports on their TV's. Where we were sitting, we could look directly into the small kitchen, watched the cook flipping burgers on the large flat top area, cooking a lot at a time. Every time he flipped a few burgers, he pressed down on them with his spatula, and then for good measure, pressed again on ones that already been flipped. Made the atmosphere smell quite nice, greasy burger, onion, kind of smell, enticing in that bar setting kind of way. I have had their burgers before and they seemed a little dry and lacking in flavor. Now I know why.

yes, if you want a juicy burger with flavor still in it, DON'T press on it, lol... I remember a show {I want to say on R.R.'s show} and they said the difference in flavor is HUGE {which I agre} and the burger is still just as fattening, because it is still cooking in the fat, most of that moisture turns to steam because its water too, so you cook away all that goodness and end up with a tasteless burger, as well as most of the time being over cooked...

So flip once, dont touch it, and then put it on the bun.. now I want a burger...
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Old 03-17-2015, 11:52 AM   #13
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I cook a lot of burgers, and they are very good burgers. I do not buy into this idea about only flip once. What is the reasonings? Does the taste fall out? Does it get too scrambled? If you don't move the burger and it is in too hot of a zone and is burning does it taste better?

Not pressing on it I get, not touching like you might annoy it into tasting bad is just old cooks tales. I think it comes from TV people telling us how awesome they are they only need to flip once to have the burger perfect.
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Old 03-17-2015, 01:12 PM   #14
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Hey Frank, I agree with you, if you love how your burgers come out, do it your way, any other wouldn't make sense..

BUT let me ask you this, why flip more than once?

Heres my thinking, the coolest part of the pan should be the part with the meat touching it, if you are on a grill that can be different since the burger is bleeding fuel..
So I and pretty much everyone I have ever cooked a burger for, likes that dark crispy outside crust, to get that you need to leave it in the same spot and let it come as fast as possible, if you move it you cool the burger and it takes longer to crisp which cooks through the center too fast...

Now some will say, "I don't like pink" well then you need a thinner burger, because if you don't like pink you must love that crust...

it just makes more sense to me not to flip, BUT to each their own, you are eating your burgers and if I ever get the chance to cook you one, I will flip it as many times as you like :), but if you cook one for me, I would like it just flipped once and left alone to cook, we all like different things, I cook steak the same way, I let it cook and leave it alone, I cut my own steaks and cook them at room temp so I make sure the thickness is uniform and how I want it, i use the same pan, and the same heat setting, so I know 3 -4 minutes then flip, then another 3 minutes {test to see how stiff it is} and take it off when I am happy, but no flipping around or pressing on my meats...


I will be honest, I do get tempted to flip a few times, but I am worried it will cook more on one side than the other, right? if you flip once they should be pretty uniform, if you flip twice you are cooking on the first side a lot longer, so 3 times to be uniform, I just don't get it. Maybe try just flipping once, maybe you will become a believer...

I know my brother flips his burgers all around the pan until the are done, I can tell the difference, his doesnt have the savory crust or caramel color, for some reason when cooked lower longer and flipped they get a blacker color and not uniform through out the surface... I tell him he needs to make his own buns, he would be too busy working and not bored waiting for the meat to cook he wouldn't touch them.. because he admits mine are better but can not stop touching them while they cook..



Also I know some people will think, "WTH its just a burger, get over yourself", but cooking is a hobby for me, I do it for fun and function, if i just wanted to eat a burger I would go to applebees, lol... I want "the perfect" burger, I want to cook my guests a burger so after when they have a good burger somewhere else they say "this is good, but that one he cooked for me was amazing, I bit into it and it flooded my mouth with flavor, I normally could never eat the entire thing but I couldn't stop eating it"...

I guess that is "where the proof lies" I have gotten phone calls after asking :how do I make that burger you made", "what meat do I buy to make a burger like you made the other day", "I can't eat burger king anymore, you ruined it for me".... LOL, its fun, try something new, don't fight it, if you follow post 1 to the letter and it isn't one of the top 3 burgers you ever ate, then no harm done, I am sure it will be good, but then it shows you like your way better...


As far as the tv cooks go, I don't know? I think I am just not good enough to flip it a bunch of times, because when I used to do that, they werent as good, I asked chefs why their burgers and meats were so good and they all say the same thing, "dont touch it, let it cook, then let it sit a bit, then eat it..."
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Old 03-17-2015, 01:52 PM   #15
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This is why I flip multiple times.

The Burger Lab: How Often Should You Flip a Burger? | Serious Eats
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Old 03-17-2015, 02:12 PM   #16
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I am not saying one should continuously flip a burger, I am saying one shouldn't be so worried about not flipping/moving it. There is not some black sorcery that will cause your burger to be bad if you flip twice. You might mess up those pretty grill marks, but the burger will be good.

I suspect in blind taste tests people can't tell how many times a burger was flipped. They likely can tell if you smashed it after significant cooking time.
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Old 03-17-2015, 02:35 PM   #17
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Interesting link PPO. Thanks.

When I cook burgers on the gas grill, I keep the lid closed to retain heat. I flip once. Flipping every 15 seconds would preclude cooking with the lid closed. It might be interesting to try flipping more than once. At least until I add the cheese...
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Old 03-17-2015, 02:43 PM   #18
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I have read that article, the funny part is I think the flipped one burger looked better, as far the "over cooked" meat they refer to I don't see it, I guess I will always just be a one flipper, I flip once, if you are constantly flipping when would you add your cheese if you like it melted on
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Old 03-17-2015, 11:09 PM   #19
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Interesting link, thanks PPO. He gives the suggestion of prebaking the burgers and then searing. I suspect sous-vide would work better.
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Old 03-18-2015, 12:54 AM   #20
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Burgers for lunch, my recipe inside... My son is having lunch at the house today with his "girlfriend" my nephew and his girlfriend and a another pair of friends. I know its kind of weird a triple date at home, lol, But they are working on a fund raiser for a friend of theirs they go to school with that is ill right now... ANYWAY, he asked me to make lunch, said I could just throw a couple pizzas together, but I figured I do that all the time when his friends are over. So Cheese Burgers and fries sounded much better... And I just started the bread mix so I figured I would share the recipe with you guys... OK, so first I start with the buns, since they take the longest... The dough I use for hamburg buns is nothing crazy but has a lot of ingredients... 1/2 cup hot water 1/4 cup milk 3 cups flour {All AP, you can sub a little BF but I have good luck with 100% AP} 2 TBL butter 1/8 cup brown sugar 1/8 cup sugar a heavy tsp salt 1 egg {or 2 small} 1 TBL yeast 1 TBL Honeyville farms conditioner {you can omit this I am used to using it} 2 tsp garlic powder {NOT GRAN} Treat the dough like any other, let it 2x in size {hour plus}, roll it into balls {figure about 8 good sized buns from this mix}, then let it rest again, after it about 2x'd again, flatten them into buns. Put them on a parchment paper covered pan. Now let them rise to a nice puffy size {another hour}, and then brush them with melted butter {figure 2tbl will cover them all} try not to deflate them with your brush, I like to spray the butter on but that adds another step so the brush is easiest, but be careful.. If you are using seeds or onions on top nows the time to sprinkle them on... Now for baking, preheat 375, bake for 15-20 minutes, when they come out of the oven, brush them with another tbl of butter, then rack them until they are room temp... So thats the buns, I have gotten so many comments when I make these, like "best hamburger bun I ever tasted, where did you get these buns, ect ect ect.. Now onto the meat, I have a 2 1/2 lb boneless short rib that I defrosted and cubed, I am going to grind that 1/8" fine grind. But you can use any 80% ground beef.. For the meat mix, I have tried many things, mixing in some sausage, mixing in chz, mixing in lemon, BBQ sauces, ect and after years of doing this and listening to what the people eating them say, this is the best mix I ever made, not just from the word of others but my own taste buds say the same thing, its a good burger... I start with the fine ground meat, I will make this recipe for 1lb even though I am making 2.5 today... Mix in 1 small egg and a 1/2 cup bread crumbs {fine milled dry, I make my own but any out of the package crumbs will work} Once that is well mixed add 1 TBL garlic powder, 1 TBL + 1 tsp Evap milk, 1 TBL worcestershire sauce, you can add a pinch of black pepper or red pepper or cayenne pepper, if you like, and hand mix that in well until it is a uniform meat. make your patties the thickness you like and cook your burgers how you like, my method is 1/2 lb burgers to fit the buns {figure for about 15% shrink for well}, I make them about an inch thick. I cook them on a grill pan, I get the pan very hot and DONT TOUCH them until you are ready to flip {3-4 minutes}, flip once and DONT PRESS on them. But everyone knows how to cook a burger so I wont get too far into that... Trim these guys haw ever you like, I like a thin sliced prosciutto with thick cut muenster cheese on mine, maybe some grilled red onions and or sliced mushrooms, BUT NO DRESSING OR KETCHUP OR TOMATO.. I also toast the buns on another dry pan, they will be plenty moist enough to toast well... My oldest son like LOL american white with thick cut crispy bacon on his, lettuce tomato and thousand island and ketchup with diced raw onion and pickles... And my youngest son just likes the burger and bun, no chz, no sauce, nothing, just plain.. Sometimes he will put some sweet BBQ sauce but I think that is only when the burgers are dry {not mine of course, lol}... Thats it, super easy, I know the bread is time consuming BUT it makes the burger, and its not real time working, its resting time... I have one more thing to add, I use this for sushi and its AWESOME on burgers, while my burgers have their own taste, if you are the tpe to just throw meat on a pan and love it, this is an awesome addition... You need to buy 2 products, that I promise are probably not in your kitchen, lol... [url]http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW[/url] [url=http://www.amazon.com/Kewpie-Mayonnaise-Japanese-Mayo-17-64/dp/B000W5JAXQ/ref=sr_1_sc_1?s=grocery&ie=UTF8&qid=1420897804&sr=1-1-spell&keywords=japanese+mayon]Amazon.com : Kewpie Mayonnaise (Japanese Mayo) - 500g Net 17.64 FL. OZ. : Sushi Mayo : Grocery & Gourmet Food[/url] If you have an asian grocery buy you it will be much cheaper to buy local, I buy them locally for 1/2 what amazon charges... 1/2 cup of the mayo and 2 TBL of the sauce, with a sqz of lime juice, mix it all up and enjoy, I love this stuff, great with lobster, sushi, burgers, anything... I got this recipe from the sushi restaurant we go to, but its a pretty basic staple, they all make it the same way, ITS SO GOOD... OK so that is the burger, now onto the fries.. I have a 2x frier, but I dont fry french fries, I use it for eggplant, chic and veal cutlets, ect.. I bake my fries... Simple cut the frys, coat them with sugar {a salt shaker with sugar is handy}, let them sit for an hour at room temp {in a warm spot}, then dry them off, put them in a bowl, coat them with oil, black pepper, brown sugar, and garlic powder. I throw them in a paper bag and shake them all up {dont add salt yet}... Bake them at 400-450 {thicker the fry lower the temp} for about 15-25 minutes, then flip them and cook another 15-20 minutes.. Pull them out, and put them in that same paper bag, this time add some sea salt and shake them around, dont turn them into mashed potatoes but coat them well... You will never fry french fries again... SO thats it, if you are ever bored on a saturday morning and want to make some burgers and fries for lunch, try it out, reading back over this it does sound like a lot of work, but its not bad at all, and when you taste the results you will be sold and want to do it again. This is one of them recipes that I have to print out for people when they taste it... 3 stars 1 reviews
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