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Old 02-03-2012, 11:07 AM   #11
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Cook ours (6 oz. ea.) in a Griswold skillet for 3 minutes max each side under a cast iron Lodge grill press.
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Old 02-03-2012, 11:20 AM   #12
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When shaping your burgers, press down the middle and it will reduce the amount of shrinkage that occurs when cooking.
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Old 02-03-2012, 11:29 AM   #13
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As a former short-order cook, let me put my 2C in.

First off, the idea of a "proper" burger being thick and cooked medium-rare is a relatively new phenom. It's a hunk of chopped meat (cheap meat, at that), for cripes sake, not a rib eye. GLC's phrase, "foodie snobbery" is right on the mark in this regard.

Until celebrity chef's discovered they could turn burgers into gourmet food, and charge 25-90 bucks for them*, 90% or more burgers were cooked on a flattop or charcoal grill, and were pressed down with a spat. Pressing not only flattens the burger, it assures that it is cooked through as quickly as possible. The fact that they were cooked medium-well to well is irrelevent. That's how America preferred them.

Despite the "mistreatment," there was still plenty of grease to go around.

Y'all know those five holes in the original slider? Know what they were for? They're there so the burger can cook through without even having to be turned. Speed is everything when you're cooking short-order.

So, yeah. Press them down if you wish. If you don't, and are concerned about that central hump forming, it's easy to prevent. After you form the patty, put a double thumbprint in the center of one side. The meat will grow into depression, and make it even with the rest of the burger.

*Question: Other than profit for the restuarant, is there anything as counter-to-its-purpose as a burger made from wagu beef?
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Old 02-03-2012, 12:25 PM   #14
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Originally Posted by HistoricFoodie View Post
*Question: Other than profit for the restuarant, is there anything as counter-to-its-purpose as a burger made from wagu beef?
Truffled Ketchup?

Caviar Velveeta melt on Wonder Bread?

Grouse Pot Pie?

Barbecue'd Veal?

Pine Nut Butter?

"At $99, the Double Truffle Hamburger at DB Bistro Moderne in Manhattan gives new meaning to the term whopper. The burger contains three ounces of rib meat mixed with truffles and foie gras stuffed inside seven ounces of sirloin steak and served on a Parmesan and poppy seed bun, with salad and truffle shavings. For penny-pinchers and calorie counters, the Single Truffle version is a mere $59."
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Old 02-03-2012, 12:34 PM   #15
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"At $99, the Double Truffle Hamburger at DB Bistro Moderne in Manhattan gives new meaning to the term whopper. The burger contains three ounces of rib meat mixed with truffles and foie gras stuffed inside seven ounces of sirloin steak and served on a Parmesan and poppy seed bun, with salad and truffle shavings. For penny-pinchers and calorie counters, the Single Truffle version is a mere $59."
I better get dressed in a hurry and catch the next train to NY before they sell out. Do you know if they have one of those street vending trucks parked somewhere. I would hate to have to wait for a table.
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Old 02-03-2012, 12:44 PM   #16
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"At $99, the Double Truffle Hamburger

One reason for the switch to rare and medium rare is ingredients like this. Being as there is no fat, to speak of, it's easy for the meat to dry out and turn to cardboard. But if we cook it rare......

Long before the gourmet burger thing I had a boss who insisted on using ground sirloin for burgers. His idea was that it was a better quality meat, and therefore would make a better burger.

Of course, he's not the one who had to handle as many as 30 burgers on the flattop at one time, and keep them from burning due to the lack of fat. Plus he missed the mark entirely: fat=flavor.

IMO, the best meat for burgers is ground chuck. It has the perfect ratio of fat to lean, is inexpensive (particularly if you grind your own), and handles well on the grill or griddle.
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Old 02-03-2012, 12:49 PM   #17
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Grouse Pot Pie?

Surely not?
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Old 02-03-2012, 01:16 PM   #18
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First of all, meat should always be salted before it cooks.

That said, my favorite burger is one I cook in a screaming hot cast iron skillet with a very thin 80/20 patty smashed down on a slice of onion
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Old 02-03-2012, 01:40 PM   #19
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I smash my patties before I put them on the grill. My burgers rock.
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Old 02-03-2012, 01:45 PM   #20
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First of all, meat should always be salted before it cooks.
I agree, but I only salt burgers immediately before grilling them. The guys I'm talking about actually mixed the salt into the ground beef before forming the patties and putting them on the grill. Everything I've read says that makes for tough burgers.
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