I make good burgers. didn't read the whole thread so some of it may have been mentioned already:
not too thick
don't press them repeatedly on the grill (makes the juices run out), don't cram them together, not too many at once, leave room to move them around if it flares up
I put a little bread crumb, egg and milk/cream in them, dehyd onions (flakes or minced) to help them bind instead of fresh onions ... woos, rub wahtever else you like
I cook direct for color then indirect
sorry, I don't measure temp
took to using reg gr beef instea of lean or x lean, like it way mucho more
rest them like anything else ... 10 minutes or so
Posted this on the other board in the fall:
The burgers went triangular after I found these buns at a local bakery. They call them ciabatta. I've had ciabatta from other places that were much heavier, tough but these are lighter and tender. Whatever they are, they are good, so I started making the patties to fit.
Just something to look at, hope ya enjoy!
Hand made triangle patties, reg gr beef & stuff:
Patties close up:
Maple Leaf lump, Raichlen Chimney Starter, My Kettle-esque grill:
Lit dumped:
Patties on:
Grilled bun, chipotle mayo on top, dill slices on garlic buttered bottom:
Add a burger after a 5 minute foil rest:
L&T on top, aged white cheddar, butter fried back bacon, sauteed mushrooms, ketchup & mustard, onions on bottom:
Ready to go after a squish together:
The SO is sharing her burger with you: