If you're putting a cold piece of cheese on a hot burger after you take it off the grill, you're doing it wrong. Please stop. You put the cheese on the burger while it's still on the grill.....no cold cheese.....please......
It is okay, and even encouraged to chop up mushrooms, peppers and onions really fine and mix them with salt, pepper and parmesean cheese, then work them into your ground beef mix.
Also, a small dimple on the top of your patty helps prevent "blowouts"
Also, you only need to flip burgers once... leave them the fuck alone the rest of the time
he's probably one of those that press down on the patties
repeatedly while grilling and wonders why his burgers are dry
My 67 yo sister-in-law took over the grill last weekend during a family outing ... there were maybe 15 juicy burgers on the grill that were half way finished ... and within 10 seconds of taking over, she begins pressing down on each burger with the spatula ... I mean I went nuts ... I totally lost it ... "WTF ARE YOU DOING?" I screamed. "Just STOP!"
I'll have to try that. I've always brought a pot of water to a boil and then put a can of Cheez Wiz in it for about 5 minutes. You then bring the burgers in and spray the Cheez Wiz on top.
is when the cold toppings are placed on the bottom bun with the hot burger on top. It is fucking backwards. The hot, juicy meat is placed on the bottom bun, and then dressed with cold toppings. When you bite into the burger, your taste-buds should be assaulted with the juice and flavor of the burger not a soon to be wilted piece of lettuce.
Gas grill...charcoal grill...and a flat top. The first 2 melt the cheese with a closed lid. The last one gets a small dome with water to steam the cheese.
Gas grill...charcoal grill...and a flat top. The first 2 melt the cheese with a closed lid. The last one gets a small dome with water to steam the cheese.
Didn't you post a picture with about 62 grills in your backyard a year or so ago? Do you really use all of those? LOL. That was impressive.
repeatedly while grilling and wonders why his burgers are dry
My 67 yo sister-in-law took over the grill last weekend during a family outing ... there were maybe 15 juicy burgers on the grill that were half way finished ... and within 10 seconds of taking over, she begins pressing down on each burger with the spatula ... I mean I went nuts ... I totally lost it ... "WTF ARE YOU DOING?" I screamed. "Just STOP!"
wtf? I mean, seriously, wtf?
this has always amazed me. what is the thought process behind people who do this? Squeeze out the fat lol?
I've been buying pre-made burgers from fresh market lately (not frozen, I'm talking from the meat counter) with the "toppings" all mixed in with the meat - portabella & gouda, three cheese, blue cheese and bacon, etc.... when I stick the burgers on the grill, the cheese all melts out and it basically ends up being just beef. Is there any way to stop this??
yeah, stop buying burgers with all the toppings mixed in. Seriously, it you want to do that, especially with cheese, you need a thick enough burger so there's a decent layer of meat above and below the cheese. I assume the burgers you buy are pressed down kinda flat. If not, they're just putting the cheese too close to the surface. It's called an inside-out burger, btw
I've been buying pre-made burgers from fresh market lately (not frozen, I'm talking from the meat counter) with the "toppings" all mixed in with the meat - portabella & gouda, three cheese, blue cheese and bacon, etc.... when I stick the burgers on the grill, the cheese all melts out and it basically ends up being just beef. Is there any way to stop this??
I don't buy them premade, but when I make them myself I use the following technique to avoid that:
1. Take the meat and roll it into a ball like you would a meatball.
2. Place the ball on a flat surface and gently apply pressure until it is evenly flat
3. Put the chopped up veggies, cheese, etc. on top of the flat meat, pressing it in gently.
4. Repeat the rolling into a ball part of the process.
5. Repeat the gently flattening process.
Generally speaking, once I get into the groove, it only takes a couple minutes per patty. I find I don't lose much out of them this way. Maybe you could just do steps four and five with your preformed patties? Also, if you put a little dimple on top of the patties when it is cooking it will be less likely to split and leak on the side so that might help also.
Quote:
I don't buy them premade, but when I make them myself I use the following technique to avoid that:
1. Take the meat and roll it into a ball like you would a meatball.
2. Place the ball on a flat surface and gently apply pressure until it is evenly flat
3. Put the chopped up veggies, cheese, etc. on top of the flat meat, pressing it in gently.
4. Repeat the rolling into a ball part of the process.
5. Repeat the gently flattening process.
Generally speaking, once I get into the groove, it only takes a couple minutes per patty. I find I don't lose much out of them this way. Maybe you could just do steps four and five with your preformed patties? Also, if you put a little dimple on top of the patties when it is cooking it will be less likely to split and leak on the side so that might help also.
This is similar to what I do when I make them myself. We just get them premade because it's convenient... the lady gets home after 7 from work and myself even later generally. We tend to get them on the weekend, freeze if necessary, thaw and grill.
burgers you've probably got too much time on your hands and it's amateur hour. Better to throw them on the flat top and steam the cheese with a cover and water. Gas grilled burgers are fine but if you have a stove top with a griddle or flat attachment the best burgers will be cooked there. You lose no fat and you can steam the last minute. Plus you can bang out bacon, onions, the buns, whatever and lose no flavor.
Gas grill...charcoal grill...and a flat top. The first 2 melt the cheese with a closed lid. The last one gets a small dome with water to steam the cheese.
Didn't you post a picture with about 62 grills in your backyard a year or so ago? Do you really use all of those? LOL. That was impressive.
I sold the S670 gas grill and gave the kettle charcoal grill away. I have and use Weber Performer, Smokey Mountain, and Summit Grill Center. I also have a Camp Chef Expedition with a flat top.
If the bun is properly toasted, the cheese doesn't stay cold for long.
Enoch.....NO. no......and no.......NO. Please stop. If you've had guests and you've done this, trust me...they haven't said anything because they are being nice......there s no way the cheese is melted properly. The cheese must me completely melted, into liquid form, and hopefully some brown burnt edges....it so freakin easy. Why wouldn't you just put in on there before the burger is done and let the cheese do it's thing??? there's so little in life.....
From what I can find, American cheese melts at about 145 degrees. Other cheeses, like Swiss or blue, melt considerably higher. So unless you like your burgers well done, it's going to be hard to melt cheese that's sitting in the middle of the meat.
From what I can find, American cheese melts at about 145 degrees. Other cheeses, like Swiss or blue, melt considerably higher. So unless you like your burgers well done, it's going to be hard to melt cheese that's sitting in the middle of the meat.
Yes. Ya close the lid on the grill....problem solved.
Flipping every 15 seconds reduces the cooking time to medium rare (125 degrees internal) by 2 minutes. And it reduces the percentage of over-cooked meat in the patty.
And since you should be resting your burgers 5 minutes before serving, this should give the cheese (which should be at room temperature) plenty of time to melt.
Flipping every 15 seconds reduces the cooking time to medium rare (125 degrees internal) by 2 minutes. And it reduces the percentage of over-cooked meat in the patty.
And since you should be resting your burgers 5 minutes before serving, this should give the cheese (which should be at room temperature) plenty of time to melt.
Also should mention that this assumes that the patty is about 8oz and an inch and a half thick..
great, you have a certain way that you like to cook your burger or eat your burger, but guess what? other people like other shit.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
great, you have a certain way that you like to cook your burger or eat your burger, but guess what? other people like other shit.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
great, you have a certain way that you like to cook your burger or eat your burger, but guess what? other people like other shit.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
great, you have a certain way that you like to cook your burger or eat your burger, but guess what? other people like other shit.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
go fuck yourself.
Don't serve that shit to people...you're the only one who likes it that way....although I do agree with you on the tomato. Cold cheese, pffft....ya freakin deviant...
Also, a small dimple on the top of your patty helps prevent "blowouts"
Also, you only need to flip burgers once... leave them the fuck alone the rest of the time
There is nothing wrong with honing all aspects of your burger game until it is vicious...
My 67 yo sister-in-law took over the grill last weekend during a family outing ... there were maybe 15 juicy burgers on the grill that were half way finished ... and within 10 seconds of taking over, she begins pressing down on each burger with the spatula ... I mean I went nuts ... I totally lost it ... "WTF ARE YOU DOING?" I screamed. "Just STOP!"
wtf? I mean, seriously, wtf?
Didn't you post a picture with about 62 grills in your backyard a year or so ago? Do you really use all of those? LOL. That was impressive.
Damn right.
Quote:
repeatedly while grilling and wonders why his burgers are dry
My 67 yo sister-in-law took over the grill last weekend during a family outing ... there were maybe 15 juicy burgers on the grill that were half way finished ... and within 10 seconds of taking over, she begins pressing down on each burger with the spatula ... I mean I went nuts ... I totally lost it ... "WTF ARE YOU DOING?" I screamed. "Just STOP!"
wtf? I mean, seriously, wtf?
this has always amazed me. what is the thought process behind people who do this? Squeeze out the fat lol?
Ftw
And for the love of God, TOAST THE ROLL. Takes 30 seconds.
Also, lately been eating chopped onions on my hot dogs, different kind of onion, but they're pretty versatile.
I don't buy them premade, but when I make them myself I use the following technique to avoid that:
1. Take the meat and roll it into a ball like you would a meatball.
2. Place the ball on a flat surface and gently apply pressure until it is evenly flat
3. Put the chopped up veggies, cheese, etc. on top of the flat meat, pressing it in gently.
4. Repeat the rolling into a ball part of the process.
5. Repeat the gently flattening process.
Generally speaking, once I get into the groove, it only takes a couple minutes per patty. I find I don't lose much out of them this way. Maybe you could just do steps four and five with your preformed patties? Also, if you put a little dimple on top of the patties when it is cooking it will be less likely to split and leak on the side so that might help also.
Quote:
I don't buy them premade, but when I make them myself I use the following technique to avoid that:
1. Take the meat and roll it into a ball like you would a meatball.
2. Place the ball on a flat surface and gently apply pressure until it is evenly flat
3. Put the chopped up veggies, cheese, etc. on top of the flat meat, pressing it in gently.
4. Repeat the rolling into a ball part of the process.
5. Repeat the gently flattening process.
Generally speaking, once I get into the groove, it only takes a couple minutes per patty. I find I don't lose much out of them this way. Maybe you could just do steps four and five with your preformed patties? Also, if you put a little dimple on top of the patties when it is cooking it will be less likely to split and leak on the side so that might help also.
This is similar to what I do when I make them myself. We just get them premade because it's convenient... the lady gets home after 7 from work and myself even later generally. We tend to get them on the weekend, freeze if necessary, thaw and grill.
That is all.
1 egg per pound of meat. A little ketchup. keeps the burger moist.
Chopped onion(sweet). Mix together.
We have Tupperware containers to form the patties. Generally about 1/4 lb. per patti.
Store in refrig or freeze them. Defrost but not all the way before grilling. Helps keep them from breaking up.
Flip ONE TIME and never press then burger! Loses all the juice!
Put any toppings mushrooms, peppers, onions with Cheese on top close the lid to melt!
Tomatoes are good on a burger..each to their own!
Another I like is a pizza burger.
Top with a large spoonful of 'Gravy' (not sauce). Sprinkle Mozzaralla(sp) cheese on the gravy. Close lid and melt cheese.
Warm bun on grill but don't toast it!
Quote:
Gas grill...charcoal grill...and a flat top. The first 2 melt the cheese with a closed lid. The last one gets a small dome with water to steam the cheese.
Didn't you post a picture with about 62 grills in your backyard a year or so ago? Do you really use all of those? LOL. That was impressive.
I sold the S670 gas grill and gave the kettle charcoal grill away. I have and use Weber Performer, Smokey Mountain, and Summit Grill Center. I also have a Camp Chef Expedition with a flat top.
Enoch.....NO. no......and no.......NO. Please stop. If you've had guests and you've done this, trust me...they haven't said anything because they are being nice......there s no way the cheese is melted properly. The cheese must me completely melted, into liquid form, and hopefully some brown burnt edges....it so freakin easy. Why wouldn't you just put in on there before the burger is done and let the cheese do it's thing??? there's so little in life.....
Yes. Ya close the lid on the grill....problem solved.
And since you should be resting your burgers 5 minutes before serving, this should give the cheese (which should be at room temperature) plenty of time to melt.
And since you should be resting your burgers 5 minutes before serving, this should give the cheese (which should be at room temperature) plenty of time to melt.
Also should mention that this assumes that the patty is about 8oz and an inch and a half thick..
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
go fuck yourself.
it's awesome.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
go fuck yourself.
Amen
Quote:
great, you have a certain way that you like to cook your burger or eat your burger, but guess what? other people like other shit.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
go fuck yourself.
Amen
Great, you like shit. Have at it.
I like charcoal grilling burgers. I like mixing shit into my burgers. I like cold cheese on a hot burger AND tomato, AND an untoasted potato roll as my bun. and yes, I put ketchup on my hotdogs.
go fuck yourself.
Don't serve that shit to people...you're the only one who likes it that way....although I do agree with you on the tomato. Cold cheese, pffft....ya freakin deviant...
Bah. Sacrilege. A fried egg is what doesn't belong on a burger.