atot cooks: juicy grilled burger recipe?

[Howard]

Yeah doesn't lock ALL of it in but it does some and it works on my grill =)

Sorry to break it to you, but the amount of water left inside meat is mostly an effect of temperature, with a small modifier from time (at temp).

 

[slayer202]

??

what don't you understand? oil is fat. you are adding liquid fat. result is a juicier burger. also helps give it a nice sear. does seriouseats not approve?

 

[LagunaX]

Ok I guess I don't cook that long but I just higher heat both sides and then turn down the grill for about 10 min.

 

[ponyo]

I don't coat the burger with oil initially. Only the pan. Then as the meat cooks, I like to take a spoon and baste the meat as it cooks with the oil and water from the meat.

 

[slayer202]

damnit now I want a burger

 

[Crono]

The best burger I ever made (or ever had, now that I think about it) was on a camping trip.

I used a cast iron griddle over an open (camp) fire. No oil on the griddle.
Medium rare, it was so juicy and delicious.

No special seasoning, just salt.

 

[Howard]

what don't you understand? oil is fat. you are adding liquid fat. result is a juicier burger. also helps give it a nice sear. does seriouseats not approve?

What's the difference between beef fat and vegetable/seed fat?

Nice jab, by the way. Very mature.

 

[ch33zw1z]

What's the difference between beef fat and vegetable/seed fat?

Nice jab, by the way. Very mature.

Those are different types of fat. Saturated vs Unsaturated, viscosity, etc...

 

[slayer202]

What's the difference between beef fat and vegetable/seed fat?

Nice jab, by the way. Very mature.

Are you really asking what the difference is? Are you being sarcastic? Do you mean that they are both the same, so why add oil?

I suppose to easiest answer is that there is no difference, but adding fat means juicier...isn't this obvious?

 

[thegimp03]

We grilled burgers on Sunday night. We mixed in a small amount of onion soup mix into the ground beef when forming the patties, used freshly ground pepper and salt on both sides, and grilled about 7 minutes per side on high (we like our burgers closer to well done). Turned out awesome.

 

[xanis]

I like to add a bit of garlic powder and mustard powder to the mix sometimes, but that's about it.

Also, try steaming burgers one time instead of grilling. They turn out surprisingly well.

 

[Howard]

Are you really asking what the difference is? Are you being sarcastic? Do you mean that they are both the same, so why add oil?

I suppose to easiest answer is that there is no difference, but adding fat means juicier...isn't this obvious?

So why not go with a 60/40 mix?

 

[Exterous]

I like to add a bit of garlic powder and mustard powder to the mix sometimes, but that's about it.

I was suprised at the lack of garlic seasoning in this thread. I usually add garlic to mine

 

[xanis]

I was suprised at the lack of garlic seasoning in this thread. I usually add garlic to mine

I add A LOT of garlic to just about everything I cook. I thought I was a weirdo. 😛

 

[TXHokie]

I use my cast iron skillet outdoor for juicy burgers. Putting it on the grill just seems to drain out the juice and cause flare ups. That's just me tho.

 

[endervalentine]

Some folks are saying to hold the salt till right before you throw it on the grill, is this in addition to the lawry's or garlic seasonsing?

I was going to mix in worcestershire, lawry's seasoning, pepper, onions, and egg and form my red blood cell. So throw in some extra salt before throwing it in the grill?

Might try both ways these weekend! 🙂

 

[vi edit]

I use my cast iron skillet outdoor for juicy burgers. Putting it on the grill just seems to drain out the juice and cause flare ups. That's just me tho.

Kinda my thoughts too. Panfried is the way to go if you want a truly juicy burger.

 

[sixone]

We grilled burgers on Sunday night. We mixed in a small amount of onion soup mix into the ground beef when forming the patties, used freshly ground pepper and salt on both sides, and grilled about 7 minutes per side on high (we like our burgers closer to well done). Turned out awesome.

I like onion soup mix in mine, too - but don't add salt or pepper. The mix is already high in sodium.

 

[waggy]

I made Alton's Mini Man Burgers before and thought it was pretty good. If you're fan of Sliders, give it a try.

i make those every now and then. they are great.


if im in the mood for a good thick burger i do 2lbs of 80% meat. use a little worchester sauce, salt and pepper. grill to med rare.


though i want a good recipe for some really juicy burgers. i like how 5 guys make them.

 

[Crono]

So why not go with a 60/40 mix?

60/40 is what I use.

Comes out much better than 80% on cast iron in my experience.

 

[slayer202]

Last time I made burgers(I basically use the alton brown steak technique. Cast iron sear and finish in the oven), once the burgers were done I took em out and then browned the buns in the remaining oil. mmmmm

 

[Gibsons]

Good beef, around 80/20

The big problem here is a lot of people assume that leaner = better.

They're completely wrong of course.

 

[nageov3t]

Jucy Lucy Burger

From Cooks Country September 2007

Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.

2 slices hearty white sandwich bread , torn into rough pieces
1/4 cup milk
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds 85 percent lean ground beef
1 slice deli American cheese (1/2-inch-thick), cut into quarters

1. Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
2. Divide meat mixture into 4 equal portions. Mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

STOVETOP JUCY LUCY BURGERS

Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

 

[SlitheryDee]

I made some last weekend with no seasoning at all that we're pretty great. I've tried a lot of recipes that didn't turn out that good. Cooking stuff on a grill seems to just take experience more than anything else.

 

[TastesLikeChicken]

It's all about the quality of the beef. A place relatively close by where I live sells Wagyu beef patties. You get 4 for about $20. Salt, pepper, garlic powder, and sear them quickly over high heat in a cast iron pan so they are just short of medium rare. It's a bit pricey for burgers but nothing else comes close. The flavor is phenominal.