Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: clarissa on September 07, 2017, 04:05:12 PM
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For some reason making a simple burger seems like a big deal these days. Either too done or not rare. Never used to have difficulty making them.
I make all kinds of roasts, chops, chicken, veggies etc....but burgers never seem to come out right any more.
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Narrow margin for error on burgers and dogs. One of the harder items to cook right imo.
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But it's a damn good reason to cook some more...
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When I want a good burger, I use high fat meat and make the burgers thick.
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I use weber burger seasoning on all my burgers. It is delicious! Whole family loves it.
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Try different times. Screaming hot, direct heat fire, put the patties in and set a timer or look at the clock. I go about 3 1/2 minutes on the first side and 3 on the other. This usually gives me a slight pink on the inside, which is how I like them.
What you use and how you form them make a difference too, but I'm sure you already got that part of it.
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I cook mine indirectly little hot. I might sear them a bit but usually not. They will get Brown and juicy this way. I usually cook 1/2# patties.
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I've learned to read the juice coming out of the burger and when it looks right I flip it to the cool zone to wait for the others.
Consistent thickness and heat can help your burgers come out the way you want them. Sometimes, but not always, I'll ball up the meat in about equil size balls.
Put down a piece of wax paper or parchment and put a ball on it, then use a clear glass pie pan to whop it. You'll be able to see exactly how big & thick the patty is using a pie pan. The patty sticks to both but I peel it off the pan and use the paper to put the patty on a plate....repeat.
Another option is to contact @LightningBoldtz to pick up Weber's big book of burgers. From what I've read on the forum it's got a boat load of different techniques for burgers.
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Thank HFG, yeah I do still have a few books but not a lot.
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@clarissa , If you are using lean beef switch to 80/20 ground beef. When making the patty, do not overly compact the patty. If you have 1lb of ground beef, you can make 4 burgers using roughly 1/2 cup of ground beef per burger. My family LOVES Weber Chicago Steak Seasoning.....season the exterior, oil the patties with olive oil.....you're good to go.....use charcoal baskets pushed together in the middle for high heat.....3 to 4 minutes per side, depending on the doneness you want.
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I don't cook burgers very often so I'm not really an expert on them, but the last set I did this summer turned out amazing.
I should have wrote down the blend, but basically it was like 80/20 ground beef, melted butter, a squeeze of ketchup, shredded/pulpy onions and panko bread crumbs. I might have added an egg but I don't recall. So yea, it was kinda like a meatball, but it didn't taste like one. The onions and the breadcrumbs basically just helped to add and retain moisture. The panko absorbs moisture and by the time they're cooked and you bite into it, you can't even tell there's breadcrumbs at all.
Anyway, I made some pretty thick patties and I cooked them differently then I've typically done in the past. For most meats now I've essentially become a reverse sear for all. So I reverse seared these burgers. I stuck my therm in one, got Audrey to 225 and brought the burgers up to 110 before taking them off and getting the fire screaming hot. Put them on for maybe 2-3 mins a side to get a nice sear on em. put them on the indirect side with some cheese, closed the lid and boom. A minute later some amazing burgers. They were cooked perfect medium rare with a thick band of red to the edges.
One of the best things I've cooked on the grill.
So yeah, if you have the time, space and a good therm, try reverse searing burgers next time
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I know how you feel, I had the same experience until I changed my technique. I had a long post typed out with details but decided to refer you right to the source. Amazingribs.com and AdrenalineBBQ youtube have excellent recipes for prep and reverse sear, just do what they say the first time, then later, tweak to suit yourself.
We are very happy with the results, they are rich, moist and flavorful, we only prepare them once a month or so but we have not gone out for a burger in nearly 2 years.
Please let us know how your quest for the perfect burger goes.
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I set up the kettle for indirect cook. I use 80% -85% lean ground beef, and poke a hole in the middle of the patty with your finger while you make them, so they will cook evenly and not swell up in the center. I sear them on both sides over the coals and then move them to indirect heat with the lid on until done. I use Emeril's Bam! Burger Seasoning. Oh so good.
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In my opinion experience most people don't like huge thick burgers.
I've been doing smash burgers recently and have just been using weber seasoning. If people want them thicker then just make it a double. I just sear over high heat for a couple minutes a side. (https://uploads.tapatalk-cdn.com/20170908/9835020e95682ead25ef73a5302132f1.jpg)(https://uploads.tapatalk-cdn.com/20170908/13481c90d6bbcb1d4da9263391d9c77e.jpg)
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I agree. Everyone loves the smash burgers. Ill make a confession. I only make smash burgers on the cast iron or frozen angus patties. That's it.
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Same here smash in the CI
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I agree. Everyone loves the smash burgers. Ill make a confession. I only make smash burgers on the cast iron or frozen angus patties. That's it.
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Thanks everyone for your advice and suggestions. The meat part has not been my problem......just the cook part. I must say that all of the ingredient ideas sound interesting. My hubby tho likes plain meat flavor....but rare....and uses garnish to dress it up. We also don't do burgers often and that is why I have been having a problem. I will practice on my next burger cook.
My fire is surely nice and hot, so the timing is the thing to work on.
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If you want some of the best burgers? Go to a butcher and ask for course ground beef approx 20/80 or 15/85. Don't work the meat. Just break off about 8 oz and slightly ball it. When you are ready to put it on the grill, just nice and easy smash it and shape it. Don't try to make it nice and neat.
Cook it indirectly until the inside temp is about 160.
You don't have to sear them but if you do, do it over real hot for for only a few seconds per side.
Juicy and tender
When you work the meat to much and smash it all together pounding it into a neat Patty, it compresses the meat to much and it will come out more on the hard side.
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I'm a thick burger, medium rare kinda guy. I usually fire up the vortex, temps around 350-ish. I place the burgers around the perimeter, let them rock for a bit, then flip. If you want a sear, put them over the V for a few seconds, flipping. IT of burger is 145.
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I'm a sear n' slide guy. My Thermapen is the real expert.
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Have to confess. I no longer do burgers on the weber-- smash only on the camp chef flat top.
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I also no longer cook burgers on the grill but on a propane stove in a lodge 15" cast iron skillet,great crust
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Try different times. Screaming hot, direct heat fire, put the patties in and set a timer or look at the clock. I go about 3 1/2 minutes on the first side and 3 on the other. This usually gives me a slight pink on the inside, which is how I like them.
What you use and how you form them make a difference too, but I'm sure you already got that part of it.
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That's exactly how I do it. Put the cheese on with about a minute left in the cook. Nice and melty.
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My favorite burgers are actually turkey burgers. Onion bun, thick, even turkey patties seasoned with ALDI steak seasoning, raw, sliced sweet onion, and a thick layer of miracle whip. Maybe a slice of tomato too.
Maybe they're my favorite cuz I put more effort into them than the normal ones?
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