A different way to cook a burger

RE: A different way to cook a burger (CCJPO)

Tue, 07 Oct 2008 15:55:32 GMT

Kudos to Sundancer.

I tried his cooking method this weekend. Sort of an end of the ranch/farm season celebration.

Had about 100 people, ranch hands, friends, some customers, neighbors, and their families, etc.

Did an 80/20 ground beef mixture (did some slaughtering earlier in the week), made some fresh beef broth, froze it and used that in place of water. Made mostly 6 0z patties, with several half-pounders, for the rarer inclined folks (myself included), and some 4 ouncers for the kidlets - and those with smaller appetites.

Labor intensive on the front side, but labor friendly on the back side, which allowed the cookers, my kids, my wife, the grandkids and myself more time to spend with our company. Or in my case more beer time with the folks that were here. In the past we have done pit cooking with goat, lamb, beef. We wanted to try something different.

The burgers turned out GREAT - depending on the size of the burger and the request for doneness, they hit the grill from 3 to 6 minutes a side.

Sundancer, thanks for the idea.

RE: A different way to cook a burger (Twinwillow)

Sat, 04 Oct 2008 23:26:41 GMT

quote:
Originally posted by Adjudicator

Bad idea, Paul.

Ditto from me.

RE: A different way to cook a burger (gbella)

Sat, 04 Oct 2008 22:03:06 GMT

try grilling them to the stage you want them and then just keep them in the oven on the lowest setting you have and then throw them back on the grillfor about 30 seconds and you might be alright

RE: A different way to cook a burger (Wabbit)

Tue, 23 Sep 2008 15:54:02 GMT

Never tried that Russ, But it sounds like a great idea. Thanks, Wabbit

RE: A different way to cook a burger (Russ Jackson)

Thu, 18 Sep 2008 19:10:49 GMT

quote:
Originally posted by Wabbit

May sound odd, but I add 3TBSP of ice cold water for every pound of meat. As the burger cooks the water keeps the burger very moist, even for those guests that must have there burger well done..

I will try it. Have you ever tried using beef broth or stock?...Russ

RE: A different way to cook a burger (Wabbit)

Thu, 18 Sep 2008 19:07:03 GMT

May sound odd, but I add 3TBSP of ice cold water for every pound of meat. As the burger cooks the water keeps the burger very moist, even for those guests that must have there burger well done..

RE: A different way to cook a burger (FriedClamFanatic)

Wed, 17 Sep 2008 14:59:56 GMT

Interesting concept. Glad it worked out well.

That got me to thinking weather any of our BBQ kings have ever tried something similar in a smoker? Guess I"ll go look on that forum. (Applewood smoked burgers, smoked in maybe some beef broth?)

RE: A different way to cook a burger (Sundancer7)

Wed, 03 Sep 2008 10:56:32 GMT

As I mentioned above, I would not do this method again as it is much too labor intensive but the results were super super tender burgers.

I think the key was cooking them in the oven covered with a small amount of water and for a very low temp. Then adding them to the grill which gave them additional flavor.

Paul E. Smith
Knoxville, TN

RE: A different way to cook a burger (Sundancer7)

Wed, 03 Sep 2008 10:56:00 GMT

RE: A different way to cook a burger (porkbeaks)

Wed, 03 Sep 2008 09:34:04 GMT

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

RE: A different way to cook a burger (WarToad)

Wed, 03 Sep 2008 09:30:06 GMT

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!

RE: A different way to cook a burger (Sundancer7)

Wed, 03 Sep 2008 08:52:01 GMT

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

RE: A different way to cook a burger (WarToad)

Wed, 03 Sep 2008 07:43:53 GMT

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?

RE: A different way to cook a burger (Sundancer7)

Wed, 03 Sep 2008 05:44:56 GMT

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

RE: A different way to cook a burger (Foodbme)

Tue, 02 Sep 2008 13:28:05 GMT

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

RE: A different way to cook a burger (brittneal)

Tue, 02 Sep 2008 11:19:22 GMT

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

RE: A different way to cook a burger (MGWerks)

Tue, 02 Sep 2008 09:14:30 GMT

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.

RE: A different way to cook a burger (agnesrob)

Tue, 02 Sep 2008 08:39:00 GMT

Sundancer, How did your burgers turn out for your guests?

RE: A different way to cook a burger (doggydaddy)

Tue, 02 Sep 2008 08:31:08 GMT

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

mark

RE: A different way to cook a burger (WarToad)

Tue, 02 Sep 2008 08:15:58 GMT

Bump ~ For Sundancer's burger report.

RE: A different way to cook a burger (Russ Jackson)

Sun, 31 Aug 2008 11:37:59 GMT

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

RE: A different way to cook a burger (fabulousoyster)

Sun, 31 Aug 2008 11:32:08 GMT

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.

RE: A different way to cook a burger (Frankman)

Fri, 29 Aug 2008 19:03:03 GMT

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.

RE: A different way to cook a burger (John A)

Fri, 29 Aug 2008 17:29:25 GMT

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.

RE: A different way to cook a burger (wabbitslayer)

Fri, 29 Aug 2008 16:49:28 GMT

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.

RE: A different way to cook a burger (wheregreggeats.com)

Fri, 29 Aug 2008 15:51:37 GMT

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.

RE: A different way to cook a burger (WarToad)

Fri, 29 Aug 2008 14:12:54 GMT

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.

RE: A different way to cook a burger (Sundancer7)

Fri, 29 Aug 2008 14:01:00 GMT

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

RE: A different way to cook a burger (fabulousoyster)

Fri, 29 Aug 2008 13:01:02 GMT

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????

RE: A different way to cook a burger (Pigiron)

Fri, 29 Aug 2008 12:37:39 GMT

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.