"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 08-17-2007, 11:34 PM   #11
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
In the winter I cook hamburgers on a cast iron griddle. I season the hamburgers before making the patties with seasoning salt and dehydrated onion flakes. A piece of foil goes over the hamburgers to speed up the cooking process and keep the splatters on the stove to a minimum.
__________________

__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 08-17-2007, 11:48 PM   #12
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
There is a street joiont in Praire du Chine Wis. that has them lined up for a block most fri nights and all day Sat and Sun.. they water fry there burgers with onions. they have a standerd grill with the drain welded shut they ball theres and press down with a steel spat and add a 1/2 gal of water a ton of onions to the mix and you order by calling mit or mit out (with onions with out onions) they have been there for years in a corragated shack and tar paper roof and can't carry the money to the bank fast enough and spend all winter in Florida. outstanding street food (no sodas no extras just very good burgers)
__________________

__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 08-20-2007, 11:23 AM   #13
Assistant Cook
 
Join Date: Aug 2007
Posts: 5
Here is what I did over the weekend:

1 pound of 80/20 chuck
1 pound of pork
egg

I mixed all the meat together and added an egg. I found that adding the egg actually made it harder for the meat to stick together. I am probably going to omit that next time.

I formed half inch patties like suggest in previous posts and turned the burner on medium-low. Let the pan heat up and placed the patties in the pan. I cooked for 5 minutes on one side, flipped it and then 5 minutes on the other. Threw a piece of cheese on the burgers and let it melt.

The meat was nice and moist but the top and bottom were dark (but not burned). I would like to have the tops and bottoms not as dark but all in all I was happy with what came out.
__________________
scottv is offline   Reply With Quote
Old 08-20-2007, 11:37 AM   #14
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Thumbs up

Quote:
Originally Posted by scottv View Post
Here is what I did over the weekend:

1 pound of 80/20 chuck
1 pound of pork
egg

I mixed all the meat together and added an egg. I found that adding the egg actually made it harder for the meat to stick together. I am probably going to omit that next time.

I formed half inch patties like suggest in previous posts and turned the burner on medium-low. Let the pan heat up and placed the patties in the pan. I cooked for 5 minutes on one side, flipped it and then 5 minutes on the other. Threw a piece of cheese on the burgers and let it melt.

The meat was nice and moist but the top and bottom were dark (but not burned). I would like to have the tops and bottoms not as dark but all in all I was happy with what came out.
Congrats on a job well done! Iím glad it turned out for you!
__________________
keltin is offline   Reply With Quote
Old 08-23-2007, 12:09 PM   #15
Cook
 
Join Date: Aug 2007
Posts: 59
First off, I always grill my burgers on high-heat when using my outdoor grill - creates the perfect searing on each side without burning.... I use pre-made patties from our butcher (link removed by admin) and season each side right before grilling with just salt and pepper....

For indoors - well, there is no such a thing in my book- i you live in NY you should get one of those portable gas weber grillls. :)

I flip only once after I see juices forming on the top-side... they turn out perfect, and I get folks all the time complementing on how they're the best burgers they've ever had...
__________________
-Cp is offline   Reply With Quote
Old 08-23-2007, 12:26 PM   #16
Senior Cook
 
Join Date: Dec 2006
Location: Southern California
Posts: 415
I prefer my burgers cooked on my cast iron pan & I pre-season them with salt, pepper and a little worstcheshire sauce. Will try the ice cubes, great idea
__________________
Barbara
Barbara is offline   Reply With Quote
Old 08-25-2007, 01:27 AM   #17
Cook
 
Join Date: Aug 2007
Posts: 74
I never use eggs. I use bread crumbs, put some spices then use some milk, just enough to make the crumbs soggy. Then I squeeze it over and over, adding in milk until it's a slurry and all milk is absorbed. Then I dice up onions, ground meat, s&p, hot sauce, cayenne pepper flakes and a little basil and oregano. Mix it up until it's a lump. Make patties and there you go. The milk's taste is gone and the bread provides "support" whereas eggs "clump" and can make a mess. The bread with milk moves evenly, where eggs can clump around. Also, you have to then deal with washing off raw egg from the bowl you used, where with the bread and milk, it's all used up. Just rinse and no clumps, but still use soap. The patties are solid enough to be tossed in the air onto a grill, yet are soft enough to fall apart in your mouth.
__________________
llvllagical_llkook is offline   Reply With Quote
Old 08-25-2007, 10:12 AM   #18
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I'd forget the cast iron skillet and use the broiler in my oven.
__________________

__________________
Caine is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.