|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-10-2012, 05:54 PM | #1 |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
|
Hamburger recipe and technique?
Please Help! I'm pretty good in my queing. But I really don't like my hamburgers. They seem bland. They get too plump when I cook them. I cook em with indirect heat. I don't flaten them out while they cook. bout 325 is a good temp for them. What's your best approach and recipe? I usually just add some dry lipton onion soup mix.
|
|
01-10-2012, 05:59 PM | #2 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
I add some Worchester sauce, sometimes diced onions and salt/pepper.
I put an impression with my index finger in the center on both sides to keep the patty from getting plumper. Learned that on Food TV. Don't be afraid to try new spices on your burgers, good luck.
__________________
"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
|
01-10-2012, 06:00 PM | #3 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
Add your favorite rub to that mix also. You may want to try a little burger in a frying pan and cook it to get the seasoning right.
When you pat out your burger, make a depression in the middle with your thumb. That will help you with the plumping problem. Saw that on a Bobby Flay show one day.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
|
01-10-2012, 06:00 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I like to use a fresh ground meat, either chuck or a mix of chuck and sirloin, with some bacon added to get it 80/20 lean to fat. I don't add any flavoring to the meat and I handle it minimally, I do not believe in compressing the patty at all. I think ground meat gets a tough texture when handled much after grinding.
I form into patties with as little handling as possible, they dont have to be perfect. I put on a hot grill, salt only on the top side. Cook for a couple of minutes, flip and salt and pepper the cooked side, then go another couple of minutes or more, depending, a instant read thermometer works great for checking desired done level. It ends up tasting like beef, it works great for me. If I want to smoke them, I do the same thing, except dust them with rub, then onto smoker at 250F until done, usually 30 minutes or so, i think. I tend to eat medium rare burgers.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-10-2012, 06:06 PM | #5 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
|
You are right in that you don't want to press on them while they are cooking.
And like others have said, make a depression into the patty before you cook it. Make it about the diameter of a Silver Dollar, and about a Half Inch deep, or a bit more...then when it cooks, it will plump up to normal thickness. After you cook a couple of them, you will learn how deep and wide a depression to make in the patty; that will give you the results you like best.
__________________
........................ |
|
01-10-2012, 06:11 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
|
If you want to keep your burgers from becoming balls of meat, do what bbqbull does, and make the centers thinner than the edges. Just put a nice dent in the middle of the burgers.
For flavor, experiment with herbs, spices and other stuff. I like to mix chopped onions and garlic into my beef. I also like ketchup, brown sugar and chopped onions as a meat enhancer. CD |
|
01-10-2012, 06:11 PM | #7 |
is one Smokin' Farker
Join Date: 01-29-06
Location: East Norriton,Pa.
|
i add salsa to the meat. easy and great flavor
__________________
John, Butt Head BBQ Team- No IQ required meadow creek ts250- w/ 42 chicken cooker |
|
01-10-2012, 06:13 PM | #8 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
|
Don't overmix or pack the patty too much. Minimal handling. I find when I overmix or pat the patty, it turned out dry. I used to overcook mine too. Honestly, I've been grilling burgers for almost 30 years and only in the last couple of years have my burgers been good to great.
__________________
Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
|
01-10-2012, 06:16 PM | #9 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
|
Good quality meat, salt, pepper and a dent in the middle to keep from mushrooming and your golden.
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
|
01-10-2012, 06:45 PM | #10 | |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
|
Quote:
__________________
"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
|
|
01-10-2012, 06:54 PM | #11 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
|
|
01-10-2012, 07:42 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Get a little direct heat on them, that helps add flavor. You can also try salting the meat and letting it rest before cooking to let the salt absorb into the meat.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
01-10-2012, 08:04 PM | #14 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-21-10
Location: usa
|
I agree with minimal handling and just some salt and pepper with 80/20 ground meat. Cheese slightly melted at the last seconds.
And the buns must be slightly toasted on the grill! |
|
01-10-2012, 08:05 PM | #15 |
On the road to being a farker
Join Date: 08-12-09
Location: Huntsville, AL
|
I will surely have to work on not pressing my meat too tight based on these tips. However, a couple of tight patties with some cheese between them is total bliss. For convenience, a couple of preformed 1/4 pounders with blue cheese is awesome. Keep in mind that you might lose some cheese when things get hot, but you will keep your meat hot and moist in the center. I will have to try that trick with the thumb and dimple in the middle to keep it from swelling too much in the middle.
__________________
Keeping it smoky in *Sweet Home Alabama* with Lang, Stumps, and Weber Cookers |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Technique | btcg | Q-talk | 19 | 08-10-2011 01:49 PM |
Do you have a better hamburger recipe? | Pappy | Q-talk | 41 | 07-13-2011 10:20 AM |
Anyone got a pork tenderloin recipe/technique that delivers good/tender/moist sliced tenderloin? | Lake Dogs | Q-talk | 14 | 07-27-2010 10:02 AM |
Chris Lilly - injection technique (not recipe) | MilitantSquatter | Q-talk | 7 | 06-04-2006 01:01 AM |
Cooler Technique | Bill-Chicago | Q-talk | 7 | 09-11-2004 09:58 AM |
Thread Tools | |
|
|