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Old 03-18-2015, 07:30 AM   #21
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So, on the grill, reverse sear would be the best method for a perfect burger?
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Old 03-18-2015, 10:49 AM   #22
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So, on the grill, reverse sear would be the best method for a perfect burger?
The article talks about what happens with a cast iron grill on the stove top. I don't think we can draw any conclusions about how it works when grilling. I think that needs investigating. We have a lot of folks here at DC. Maybe we should have a grilled burger experiment.
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Old 03-18-2015, 11:43 AM   #23
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Copied and saved the recipe for hamburger buns. And even ordered the conditioner already. We can get very good kosher buns here, but not in the store. I basically have to keep asking my neighbor for the favor, he can get them from me from his father's bakery, which is commercial and happens to be kosher, but they do not sell to public. This way I can make my own. Thank you.
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Old 03-18-2015, 12:24 PM   #24
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When I was in high school, many eons ago, I worked at our little town's most popular fast food place. The cooks always flipped and pressed the patties, and the burgers were the tastiest in town.
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Old 03-18-2015, 01:04 PM   #25
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Originally Posted by Cooking4to View Post
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
He covers that too. You add the cheese when the internal temperature is about 10 less than your preferred finish point. For a medium rare burger, he says to add the cheese at 115 internal temp.

he covered the negative aspects of the flipping constantly too. It doesn't work for a large group because of the constant attention required. If you flip every 15 seconds, then you can only cook as many at once as you can flip in 15 seconds. His real point was that flipping several times does nothing to hurt the cooking process - that is just a burger myth.


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Originally Posted by Dawgluver View Post
When I was in high school, many eons ago, I worked at our little town's most popular fast food place. The cooks always flipped and pressed the patties, and the burgers were the tastiest in town.
Doesn't say a lot for the burgers in that town then, does it?

While I don't always buy into everything that is written or suggested for burger making, this is one that really makes sense. Once the fats and juices have liquified (maximum of one minute into the cooking on the first side), pressing the patty is just like wringing out a sponge. For a fairly thick burger that just kills it. If you want it smashed, do it immediately. There is absolutely no reason to do it again on the second side, since if it's done correctly the first time, the second side is already flat and making maximum contact with the pan or griddle. Additional pressing does nothing but squeeze out juices. That burger may be very crusty and tasty, but it will be drier than an identical burger which has not been pressed on the second side, and no more tasty.

I am a bit of a burger fanatic, and although I have rarely found a burger I couldn't eat, I would take a pass if I saw the cook doing this. Not that it would be inedible, but there are better burgers to be found, so why pay my money to a place which hasn't learned such a basic rule.
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Old 03-18-2015, 03:19 PM   #26
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Common sense says not to press the patties so not to squeeze out the juices that will keep the hamburger moist and soft. But it doesn't mean that one cannot make a good hamburger even if he/she does press the patties during cooking.
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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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