I just cannot win! I've posted about this before! Using 80/20 fresh ground beef. Did some today thinking I had it nailed to get a flat farking burger. Had 2lb of ground. The wife made the patties. Using the advice from previous post, did the following:
6 patties out of 2lb O' beef.
Nice and thick but spread out nicely.
Dimple in the middle of each Pattie.
Cook them over coal HOT. Lid threm on the OTG showed 425*F.
Added Simply Marvelous Peppered Cow and some K-Salt to the mixture while patties being formed.
The Wife brought big buns. We were chasing the meat around the bun!
I can do a decent Brisket and Butt and Ribs! Why do burgers kick my AZZ?
Thanks for any and all input.
Sign me Frustrated in Shreveport! :tsk:
On edit They were delishish!
6 patties out of 2lb O' beef.
Nice and thick but spread out nicely.
Dimple in the middle of each Pattie.
Cook them over coal HOT. Lid threm on the OTG showed 425*F.
Added Simply Marvelous Peppered Cow and some K-Salt to the mixture while patties being formed.
The Wife brought big buns. We were chasing the meat around the bun!
I can do a decent Brisket and Butt and Ribs! Why do burgers kick my AZZ?
Thanks for any and all input.
Sign me Frustrated in Shreveport! :tsk:
On edit They were delishish!
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