Here's my dilemma. I got burgers nailed on the grill. N A I L E D. I turn out perfect grilled burgers every time. :D
My wife is asking me for "flame broiled" burgers. How the hell do I do that? High heat, cooked farther away so they don't burn? In my flat rotisserie basket with a fire blazing? Wood instead of charcoal? I'm looking for any ideas ya'll can come up with.
Take her to Burger King ...
I do it in the Summer. Make about 12-15 small chunks of wood.....about a quarter the size of your fist. Spread them in a pattern on your charcoal grate. Toss a bunch of charcoal on top and wait a few minutes for all of the chunks to flame. Grill your burgers with the lid off or set off kilter....you close the lid those flames will die.
I'm kind of with
@MacEggs Give her the Burger King treatment. Do you're NAILED burgers just like usual but swing by BK and get her a kings crown to wear!
What is the explanation she gives as far as how she thinks it should look when it's done?
Quote from: MrHoss on December 10, 2015, 04:24:12 PM
I do it in the Summer. Make about 12-15 small chunks of wood.....about a quarter the size of your fist. Spread them in a pattern on your charcoal grate. Toss a bunch of charcoal on top and wait a few minutes for all of the chunks to flame. Grill your burgers with the lid off or set off kilter....you close the lid those flames will die.
There we go, I can try that.
Quote from: MikeRocksTheRed on December 10, 2015, 04:35:22 PM
I'm kind of with @MacEggs Give her the Burger King treatment. Do you're NAILED burgers just like usual but swing by BK and get her a kings crown to wear!
What is the explanation she gives as far as how she thinks it should look when it's done?
I don't think it's how it looks - more like flame kissed as they cook. Like at Portillo's if you have one nearby or have ever been there. (I have a Portillo's hat she can wear instead of a crown - does that count?)
Surprisingly enough I have a Portillo's about a mile from me so maybe I'll have to get a burger next time I go there.
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There's a Prtillo's is AZ?
My way of doing burgers is to fire up about 3/4 chimney of charcoal then put the hot coals on one side of the grill. I put the burgers on the other side and cook indirect for 3-6 minutes depending on the thickness of the burgers and the outside temps. I then take the lid off, stoak the coals, and let them get nice and hot again, about 3-4 minutes. Then the burgers go over the coals for about 2 minutes on each side. The fat dripping off the burgers flames the coals and the burgers have some nice color and marks.
I think the way to do this would be to have the burger underneath the flame. Use lump (it ashes less, and any ash is just wood ash, not chemical ash from briquettes). Maybe use something like a splatter screen for deep frying to hold the raging hot lump 1/2-1" above the burger patty.
I think it's also possible with some creative setup like an elevated half rack above the cooking grate...
@TheDude - Sure is. 2 of them! In fact if you ever want to track me down, if the wind is blowing the right way you can might be able to smell my grill from the Portillo's in Scottsdale!
(http://imagizer.imageshack.us/v2/640x480q90/910/zfi548.jpg) (https://imageshack.com/i/pazfi548j)
A couple great ideas, thanks men. I've got some experimenting to do to get the result she's looking for.
I'm thinking . . . . Grôund Bèef Brûlée ! ! !
BD
Im no expert on it, just a boring ol'fuck really, but my thought is you'll obviously have to do some experimenting to find exactly what works. I think if you start off with medium-high heat and a two zoner you can let the burgers get a flame job til they're about the way you want them to look then finish on the indirect.
Or maybe you can serve the burger flambé, with the meat on fire.
just to stoke the coals.... (see what I did there) If the wife is not happy with your burgers, did you really have it NAILED????
Sorry, not much else to add just trying to be funny. I usually do burgers high heat, direct for about 4 minutes then flip. Cook another few minutes. Put cheese on and indirect heat until melted.
I'm curious about these other "nailed" burgers, what's the secret there?
Quote from: WNC on December 14, 2015, 03:27:32 PM
I'm curious about these other "nailed" burgers, what's the secret there?
It's not a big secret, just a tried & true technique.
Meijer ground chuck, 5 oz burgers. My wife patties them flat, with no dimple. I season them with a salt, pepper, MSG & onion powder mix we make. Then I give them a light sprinkle of Mike Mill's Magic Dust recipe.
1 full chimney of Royal Oak briquettes. I start them & let 'em burn til they are burning all the way to the top. I spread them out in one even layer.
Burgers on, lid down. I walk in the house & set the timer for 4 minutes. When it goes off I go back out, flip them & put the cover back on. Back in for 4 more minutes. When the timer beeps again, I go out to get them.
They rest while we get the condiments ready. I normally put some kind of cover on them just to keep them hot.
These end up well done, but I've never been a fan of anything but when it comes to burgers. They end up cooked perfectly every time.
Good luck! You may need to tweak this a little based on your burger size, etc., but I swear once I quit standing next to the grill while I was cooking, my food quality went way up.