So after loving the steaks, pork chops, and pork tenderloin steaks I have made using the skillet method I tried burgers last night. Bought some chuck and made half pound patties (about 3/4" thick or so), added salt, pepper, & garlic powder on each side with a small dab of olive oil. Seared on each side for 2 minutes and then into the oven (at 400 degrees) for about 9 minutes. They came out almost done with a slight bit of pink. I was upset they came out so well done but they were still ridiculously juicy and full of flavor. While I was searing I tossed in some quartered fresh jalapenos and right before I tossed the skillet in the oven I threw some 1/4 inch sliced onions in lightly coated in olive oil and pepper. The onions and jalepenos cooked up nicely in the burger juices and were a great addition. I topped the burgers with pepper jack cheese. Burger was top notch. Better than any burger I've ever grilled before.

You are learning young grasshopper. Good job.

The primary thing to remember about hamburger is to use the freshest hamburger you can find and handle just as little as possible to make the hamburgers. You don't need to compress everything to make the patties dense -- just barely what it takes for the patties to hold together. The more you knead and pack it, the worse the results.

And while cooking, never smash down on it with your spatula unless you are making cat or dog food -- they won't know the difference.

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The primary thing to remember about hamburger is to use the freshest hamburger you can find and handle just as little as possible to make the hamburgers. You don't need to compress everything to make the patties dense

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I abhor using freshly ground beef for hamburgers, too loose, harder to judge the doneness. And makes for a worse experience.

I like to grind my own, 80/20 but the last 1-2% is supper cold butter. Add a little salt and pepper to the grind. Then vac pack it overnight. Or for a day or so. This will firm up the meat a little and produce a better experience.




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"Food should be fun." -Thomas Keller

Yeah. One day old is fine.

The thing is that hamburger that is not fresh is going to harbor off tastes. The only way I know to counter the off tastes, other than feeding it to the cats or dogs, is to pack the meat into thin fast food type patties and cook them until well done. You basically end up with a hamburger no better than if you just bought frozen hamburger patties, took one out of the box, and cooked it.

For those who like to mix other stuff in with the hamburger meat, I suspect it is better to just buy beef and add the other stuff into the grinder when you grind it to avoid the extra handling. The one sure way to kill a good hamburger is to overhandle the meat.

Beginner here. So I did the pork chops and want to try the burgers. All liked the P Cs. However wifey was pee Oed about splatter all over oven. Is that to be expected? To hot temp, Cover w foil? I used recommended 400. Should she said she w rather do her way which is pan broil to death on stove top.

[This message has been edited by Larry S Ross (edited 3/24/2012 8:40p).]

[This message has been edited by Larry S Ross (edited 3/24/2012 8:42p).]

My wife has given up worrying about the messes I make when cooking...

Maybe try a splatter screen? I have one from Ikea that's all metal, so would be fine in the oven.

I do not follow, That just didn't make sense....at Larry





I think we have an issue with splatter? Well thats part of the cost of cooking. You gotta crack an egg to make an omelet. You gotta remove the batteries from the smoke detector to sear a steak.

[This message has been edited by bonfirewillburn (edited 3/25/2012 11:04a).]

Cast Iron skillet on a propane burner outside or better yet cast iron on the BGE

I do all my messy frying and whatnot on a propane burner in the garage.

Agree w Bonfire. I just need to be as much invollved w clean up as cooking!! Splatter screen w help. Thanks!

I spent an hour frying chicken last night on the stovetop after my regulator on my gas burner crapped out. With the use of a splatter screen, the cleanup was minimal.

I had little luck in the past on cast iron burgers. Yesterday, I tried strohag’s method and they were great. Thanks!

I've generally cooked them all the way thru in the cast iron (though I tend to do sliders), but I like the idea of finishing in the oven. will have to try that next time.

Did this at lunch. Forgot the oil. Ooops. Still came out pretty damn good.

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I've generally cooked them all the way thru in the cast iron (though I tend to do sliders), but I like the idea of finishing in the oven. will have to try that next time.

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I've never finished them in the oven either and they've always come out great. Stuffed with cheese...juicy lucy style.

I tried this incorporating a skillet press.


Just before 4:30 min. 400 degree oven finish.



Very uniformed even cooking. This is how you achieve burger joint quality results.

Nice!! Those look REALLY good.

Where is th finished product?

and watch that plastic spatula!

_______________________________________________________
"Food should be fun." -Thomas Keller

Is the press heavy enough that it's pushing the juices out? I know...dumb question.

Typically, no. They tend to apply just enough pressure to give you an even sear.

Never ever press one though. Just lay it on top.

So how do you make a thin patty (think In N Out/diner style)? Every time I try to make a thin patty, I end up getting puff in the center and the sides draw in. I've tried making a concave patty. Haven't tried a press. Is that the secret?

MW - the dimple in the middle has helped me, but I think the press is the solution.

That was my first time using the press and also the first time Ever I got my burger patties to cook and stay shaped even. The press is the solution. The concave patty middle just works ok compared to this.

Burger Night, 2 in a row with press & oven method. I might open a burger joint in Houston after this. It was that good.

Minute or so each side on stovetop and in the 400 degree oven(flipped halfway). No press

Nice!

I terminate cooks for pressing patties..adios flavor..

A burger press is different that pressing down on a burger.

nevermind

[This message has been edited by Sloan Kettering (edited 4/16/2012 10:19a).]

The pressure is ever so slight. I'm not mashing the **** out of it with a spatula. It ensures all meat surface get browned in the skillet. Hello Flavor?

cast iron burgers i did this weekend but i used half pound patties that were very thick 85/15 mix. I had to have a paper towel soak up the juices on my plate because the burger had so much flavor and juice coming out of it. This is by far the best method i've come across for cooking burgers. Even the lady friend thinks they are amazing. Changed things up and served them on ciabatta bread also. So damn good!



The burger for the lady a little more done. Mine was pink throughout but she likes hers a little more cooked. Still very juicy tho

[This message has been edited by strohag (edited 4/16/2012 6:35p).]

[This message has been edited by strohag (edited 4/16/2012 6:52p).]

Look up thepioneerwoman
Saw some great cast iron sliders recipe.
I haven't made yet.