A different way to cook a burger

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

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

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?)

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..

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

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

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

quote:

Originally posted by Adjudicator

Bad idea, Paul.

Ditto from me.

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.