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Old 12-30-2009, 07:29 PM   #11
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I cook my burgers in my cast iron skillet. I finish my wife's burger in the oven as she likes it well done and leaving it in the skillet would burn the out side before the inside is done enough for her.
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Old 12-30-2009, 07:46 PM   #12
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Whenever I use CI for burgers I'm always tempted to slice up some onion in the pan ~~~ 9 times out of 10 I yield to temptation!!!
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Old 12-30-2009, 08:27 PM   #13
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Why not?

Iron skillets or frying pans are the only way to go when you dont feel like cleaning the bbq on a cold day.They are also the only way to go any day for any frying needs.Take good care of them and they will last a life time.I have one of my grandmothers skillets and it is as non stick as you could get.I dont however know what all of the crusty stuff on the outside of the pan is.Oh well it still works.
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Old 01-08-2010, 02:21 AM   #14
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Cast iron is fantastic for burgers.
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Old 01-11-2010, 01:58 PM   #15
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Most of the time I do burgers in a skillet. We both like them on the rare side, and although they taste better on the grill, by the time we've got the coal started, etc, it only takes a couple of minutes to cook them and it seems like a waste of time. So on the stove. Do not have cast iron, but my trusty skillets work just fine. And yes, at times I go ahead and saute onions or mushrooms (or both), why not?
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Old 01-11-2010, 02:01 PM   #16
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Oh, I've been lusting after an electric griddle. I just hate to buy one more piece of kitchen equipment and want to think I'll use it enough to justify the price. If I do buy one, that's one application (also panini, Cuban sandwiches, small steaks & chops).
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Old 01-11-2010, 02:06 PM   #17
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i do burgers in CI and no stick skillets and get a beautiful crust in either.

the CI heats to temp and cooks faster. this was fried in the non stick pan

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Old 01-11-2010, 02:26 PM   #18
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i've found it better to cover the pan when cooking burgers ....
at least until the first flip.

in the past if had a nice looking outside with the inside raw ... and cooked for 10 mintues too
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Old 01-11-2010, 09:39 PM   #19
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Quote:
Originally Posted by sear View Post
i've found it better to cover the pan when cooking burgers ....
at least until the first flip.

in the past if had a nice looking outside with the inside raw ... and cooked for 10 mintues too
Wow, those must be some thick burgers. I cook mine 2 minutes per side, and that's for well done.
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Old 01-11-2010, 10:26 PM   #20
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I would be more apt to cook my burgers medium if I ground my own hamburg, because I simply don't trust the commercial meat. If the company doesn't clean their grinder well, real well, then you run the risk of E. Coli.

But I love my CI. I don't care for it when I saute vegetables, because I'm one of those people who like to get fancy and flip the veggies by flicking the wrist, and the CI is too darn heavy. LOL.
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