A different way to cook a burger

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Sundancer7
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2008/08/29 08:11:57 (permalink)

A different way to cook a burger

I am having a cook out Monday and I am going to try something different with my burgers. I am going to slow cook them in the over for a couple of hours at 200F. I will finish them off on the grill. What I am hoping will happen is that the burgers will be a much more tender product and still acquire the grill taste.

Anybody ever done that or have a comment?

Thanks

Paul E. Smith
Knoxville, TN
#1

38 Replies Related Threads

    jellybear
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    RE: A different way to cook a burger 2008/08/29 08:21:10 (permalink)
    I dont think thats a good idea,A couple hours at 200 degrees would ensure a dry tasteless Burger.May I suggest you pan sear them for a few minutes then put them in a pan covered with some Beef Broth that way they will stay juicy.
    #2
    WarToad
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    RE: A different way to cook a burger 2008/08/29 08:21:41 (permalink)
    Like a rib roast. Interesting experiment. I guess my own quetion is if there will be a moisture retention difference between a roast with firm fully intact muscle structure vs. burger which has been de-structured.

    Also, a roast would come up to temp slower since theres a good 3-4 inches to the center. A burger would be a lot faster seeing how the center is only 1/4 - 1/2 inch from the flat surfaces.

    I'm very interested in how it turns out - let us know!!
    #3
    Adjudicator
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    RE: A different way to cook a burger 2008/08/29 08:25:22 (permalink)
    Bad idea, Paul.
    #4
    Jimeats
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    RE: A different way to cook a burger 2008/08/29 08:25:43 (permalink)
    Whatever you decide I would try that method today before serving it to guests. The last thing you want is serving hockey pucks to those looking for a juicey burger. Chow Jim
    #5
    Sundancer7
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    RE: A different way to cook a burger 2008/08/29 08:30:09 (permalink)
    I have to admit that I am a bit apprehensive about trying the method. I have tried something similar before as I coated the burgers with flour, salt and pepper and browned them in oil and then put them in the oven for a couple of hours low and slow. They were tender and juicey.

    Paul E. Smith
    Knoxville, TN
    #6
    Adjudicator
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    RE: A different way to cook a burger 2008/08/29 08:35:05 (permalink)
    quote:
    Originally posted by Sundancer7

    I have to admit that I am a bit apprehensive about trying the method. I have tried something similar before as I coated the burgers with flour, salt and pepper and browned them in oil and then put them in the oven for a couple of hours low and slow. They were tender and juicey.

    Paul E. Smith
    Knoxville, TN


    Now that is a different scenario.
    #7
    leethebard
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    RE: A different way to cook a burger 2008/08/29 08:36:16 (permalink)
    Good luck with the experiment. Please let us know how it turned out!!
    #8
    porkbeaks
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    RE: A different way to cook a burger 2008/08/29 09:42:15 (permalink)
    quote:
    Originally posted by Sundancer7

    I am having a cook out Monday and I am going to try something different with my burgers. I am going to slow cook them in the over for a couple of hours at 200F. I will finish them off on the grill. What I am hoping will happen is that the burgers will be a much more tender product and still acquire the grill taste.

    Anybody ever done that or have a comment?

    Thanks

    Paul E. Smith
    Knoxville, TN


    If you want a tender product with a grill taste, grind you own piece of choice chuck (80/20 lean to fat ratio), form the patties (1/3 pound is good to allow for about 20% shrinkage) gently and loosely so they cook quicker, don't be mashing them with a spatula while they're cooking, and grill them at a high temp. pb
    #9
    Pigiron
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    RE: A different way to cook a burger 2008/08/29 12:37:39 (permalink)
    Ground meat doesn't cook the same as whole pieces because all of the connective tissue has been chopped up. Slow cooking melts those fibers and releases collegen, which is responsible for the unctious (sp?) mouth-feel that you get from slow-cooked meats. Burgers (in my opinion) should always be cooked quickly over high heat. Charred on the outside, barely cooked on the inside.

    Still, I'm curious how this turns out. My guess is gray, dry meat.
    #10
    fabulousoyster
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    RE: A different way to cook a burger 2008/08/29 13:01:02 (permalink)
    You wanted a comment:

    Don't do it. Sounds like a real bad idea.
    Make it a rule never to try anything for the first time when you are having a party.

    I've never done it. But if I was to bake a hamburger, it would be frozen, 350 hot oven for about 1/2 hour, thats it.

    Better to broil it.

    Whats the problem with the cookout, the hamburger on the gril will only take a few minutes anyway?????? Its got to be the easiest thing in the world to cookout. I don't understand why you want to find an easier way????
    #11
    Sundancer7
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    RE: A different way to cook a burger 2008/08/29 14:01:00 (permalink)
    quote:
    Originally posted by fabulousoyster

    You wanted a comment:

    Don't do it. Sounds like a real bad idea.
    Make it a rule never to try anything for the first time when you are having a party.

    I've never done it. But if I was to bake a hamburger, it would be frozen, 350 hot oven for about 1/2 hour, thats it.

    Better to broil it.

    Whats the problem with the cookout, the hamburger on the gril will only take a few minutes anyway?????? Its got to be the easiest thing in the world to cookout. I don't understand why you want to find an easier way????


    Thanks for the comment. It is not a easier way but I was looking for a way to give my guest the most tender burger ever. I have had success with slow cooking a burger and I thought by topping it off on the grill would add taste.

    I have coated burgers with flour and salt and pepper before and browned them in a pan and then put them in the oven covered for a couple of hours at 200F.

    I thought if I did that and then put them on the grill, it would add taste and tenderness???

    Perhaps I am wrong.

    Paul E. Smith
    Knoxville, TN
    #12
    WarToad
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    RE: A different way to cook a burger 2008/08/29 14:12:54 (permalink)
    Sundancer - Ignore these naysayers and forge your way on the path less traveled! You have burgers needing sacrifice to the Gods of Food Science!!!! Every great breakthrough starts as being mocked, then ridiculed, questioned, then finally accepted. I don't think this will be a burger breakthrough, but I still think you should try it.

    Srsly. Do eet.

    And post pix. Preferable one sliced in half so we can see the outside vs. the inside.
    #13
    wheregreggeats.com
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    RE: A different way to cook a burger 2008/08/29 15:51:37 (permalink)
    I agree two hours is waaaay toooo looooong.

    I suspect you can meet your goal if you concentrate on a high quality meat and get a good juicy fire ... maybe stoked up just before the burgers go on by sacrificing some bacon on the grill.

    Consult with a good butcher on the ground meat.

    Enjoy the day.

    #14
    wabbitslayer
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    RE: A different way to cook a burger 2008/08/29 16:49:28 (permalink)
    Maybe cooking ground meat in the oven will make it dry and tough, but most of the meatloaf I've eaten in my life was prepared in a similar manner and it 's generally pretty good.
    #15
    John A
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    RE: A different way to cook a burger 2008/08/29 17:29:25 (permalink)
    I'm with the loosely made burger, high heat, do not mash them down folks. Please keep us informed and do not forget the pictures.
    #16
    Frankman
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    RE: A different way to cook a burger 2008/08/29 19:03:03 (permalink)
    Sundancer,
    Why not slow cook them on the grill? Indirect low heat. Maybe a small bit of hickory or mesquite. That will give you a grill/smoked taste and a slow cooked burger. But I wouldnt go 2 hours. A half hour, then check. 200°-220° sounds good. You might need to make a "sacrifice" burger/ To check every so often. I think it could work. Maybe marinade the meat first to add liquid.
    #17
    fabulousoyster
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    RE: A different way to cook a burger 2008/08/31 11:32:08 (permalink)
    quote:
    Originally posted by wabbitslayer

    Maybe cooking ground meat in the oven will make it dry and tough, but most of the meatloaf I've eaten in my life was prepared in a similar manner and it 's generally pretty good.


    OK, but lets get out the pen and paper.

    I think Sundancer is planning to cook in the oven a hamburger average pattie less than a 1/2 inch thick, 4 inch diameter at 200F for several hours in the oven, no additional fillers or liquids.

    Your meatloaf was probably average 1-2lbs meat, free formed loaf mixed variety of pork, beef, veal, with additional eggs, onions, bread crumbs, maybe additional liquid in the mix of water or cream baked 350 1-2 hours.

    If Sundancer wants to make mini meatloafs, maybe I'll feel better.
    #18
    Russ Jackson
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    RE: A different way to cook a burger 2008/08/31 11:37:59 (permalink)
    I have cooked hamburgers in the smoker and they come out pretty good. Never tried the oven before. I say give it a try about 4 hours before the guests come so if it doesn't work you can scrap it and do it the normal way....Russ
    #19
    WarToad
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    RE: A different way to cook a burger 2008/09/02 08:15:58 (permalink)
    Bump ~ For Sundancer's burger report.
    #20
    doggydaddy
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    RE: A different way to cook a burger 2008/09/02 08:31:08 (permalink)


    I suspect that they will look much like Ted's steamed hamburgers.

    mark
    #21
    agnesrob
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    RE: A different way to cook a burger 2008/09/02 08:39:00 (permalink)
    Sundancer, How did your burgers turn out for your guests?
    #22
    MGWerks
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    RE: A different way to cook a burger 2008/09/02 09:14:30 (permalink)
    quote:
    Originally posted by Frankman

    Sundancer,
    Why not slow cook them on the grill? Indirect low heat. Maybe a small bit of hickory or mesquite. That will give you a grill/smoked taste and a slow cooked burger. But I wouldnt go 2 hours. A half hour, then check. 200°-220° sounds good. You might need to make a "sacrifice" burger/ To check every so often. I think it could work. Maybe marinade the meat first to add liquid.
    To be honest, this is what I frequently do - helps with us being on the go all the time. I'll take about 10 lbs of good 80/20 or better grind (or grind it myself) and add my seasonings to it, incorporating the mix but not over mixing the meat. I then pull out 5 oz. globs and form them into loose patties, continuing until all the meat is formed. These go on my big offset smoker for about 10-20 minutes, depending on the fire that day. I do NOT cook them completely (sorry food police), but they do get very red on the outside and flavorful on the inside from all the smoke. I'll try and remember to take pictures next time around.

    These are then quickly individually frozen, and packaged in vacuum sealer bags 4 at a time. I can pull them out, and any method I use to heat them completes the cooking process without overcooking. Always juicy this way, and even in a microwave, they taste right-off-the-pit.
    #23
    brittneal
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    RE: A different way to cook a burger 2008/09/02 11:19:22 (permalink)
    My thought is the roasting process would make them tough. We used to par grill out 3/4 burgers(on a real busy nite) to just short of rare. then throw them back on to finish. Cut the time drastically and jsut as good as fresh grilled.
    britt
    #24
    Foodbme
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    RE: A different way to cook a burger 2008/09/02 13:28:05 (permalink)
    Don't keep us in suspense Sundancer----How did Le Grand Experiment turn out???????
    #25
    Sundancer7
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    RE: A different way to cook a burger 2008/09/03 05:44:56 (permalink)
    quote:
    Originally posted by Foodbme

    Don't keep us in suspense Sundancer----How did Le Grand Experiment turn out???????


    Due to some very good advice on this board, I varied my process some. Some suggested my method would produce hockey pucks. I certainly did not want that.

    I floured the patties after I had spiced them and fried until brown on the exterior, I then put them in the over covered and baked them at 200 F for about a hour and then I finished them off on the grill. It was a bit labor intensive and if I had to do it again, I would not, however the results were fantastic. The burgers were extremely tender and finishing them off on the grill added the desired flavor.

    Paul E. Smith
    Knoxville, TN
    #26
    WarToad
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    RE: A different way to cook a burger 2008/09/03 07:43:53 (permalink)
    How thick were they, Sundancer? A fry to color on the outside probably would have broght them up to rare anyway. An hour at 200 is essentially a upper limit holding temperture, and then more gill time... and still juicy - fairly thick burgers? Still pink in the middle? Or cooked through but juicy?
    #27
    Sundancer7
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    RE: A different way to cook a burger 2008/09/03 08:52:01 (permalink)
    They were about 8oz burgers. I only cooked them enough to brown them on the exterior which was less than 3-4 minutes. I indicated that the oven was 200F but it was a bit lower than that. They were better than an inch thick and the final results for me was pink interior but I had to cook them well done for the rest of the folks. Mine was on the grill for four minutes on each side at the most. The rest were on the grill for about ten minutes.

    The objective was to cook a well done burger very very tender. It worked.

    Paul E. Smith
    Knoxville, TN
    #28
    WarToad
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    RE: A different way to cook a burger 2008/09/03 09:30:06 (permalink)
    I honestly thought this was a set up for failure. I'm glad you went through with it anyway to prove the peanut gallery wrong.

    A big giant KUDO's for taking a path less traveled!
    #29
    porkbeaks
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    RE: A different way to cook a burger 2008/09/03 09:34:04 (permalink)
    quote:
    Originally posted by Sundancer7

    They were about 8oz burgers. I only cooked them enough to brown them on the exterior which was less than 3-4 minutes. I indicated that the oven was 200F but it was a bit lower than that. They were better than an inch thick and the final results for me was pink interior but I had to cook them well done for the rest of the folks. Mine was on the grill for four minutes on each side at the most. The rest were on the grill for about ten minutes.

    The objective was to cook a well done burger very very tender. It worked.

    Paul E. Smith
    Knoxville, TN



    On Monday, using the method I described above, I grilled super-tender, well-done burgers (for the few that wanted them that way) in about 5-6 minutes. Fresh ground chuck steaks, loosely formed (I use 2 forks), and high heat. Salt and pepper are the only other ingredients. If you don't have a meat grinder, a food processor works ok but the meat can go from "just right" to over processed in a couple of heartbeats. pb
    #30
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