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Thread: Need help grilling burgers!
05-14-2010, 03:54 PM #14
A couple of years ago, while trying to learn how to cook a decent pork chop, I started using a thermometer for cooking meat. It works great. no worries about under cooking and not overdone. I learned that a few degrees makes a huge difference.
I use a thermometer every time now. Pork chops, steaks, burgers, chicken. Get a good thermometer made for the food service industry with a really thin stem. They penetrate easily and take a reading fast.
I like my burgers 155º inside - exactly. Just barely pink inside but not getting tough yet.Ryan
naysayer, skeptic, conspiracy theorist
05-15-2010, 08:45 AM #15
It's best to sear the meat on both sides to keep the juices in & then park them to a cooler side of the grill to finish cooking the inside. Also, there is an old Italian trick. You make a smooth paste out of milk & white bread (no crust) & mix it in with the meat. Its called a panade? Somehow it binds the juices in the meat. I've done it and it works.
To make the burgers stop turning into meatballs you have to press the middle of the burger in to about half the size as the outer ring. When it swells up the burger is evened out.
05-24-2010, 12:46 PM #16Regular Guest
- Join Date
- Jun 2007
- The Twilight Zone
05-24-2010, 07:17 PM #17
The burgers are getting a lot better, but still need practice. I like the thermometer idea. Might have to pick one up.
05-24-2010, 08:57 PM #18Regular Guest
- Join Date
- May 2010
05-24-2010, 09:08 PM #19
What NOT to try. Lava burgers. I used that bread & milk panade for the meat & then formed the patties around a chunk of pepperjack cheese. The cheese did not mix with the meat-thanks to the panade-, but it melted into liquid and the first person to take a bite out of the burger had this molten eruption of scalding hot pepperjack cheese ALL over their hands. I still like the concept-just have to work the kinks out.