Yes if you worry about that type of thing, 160 internal.
Yes if you worry about that type of thing, 160 internal.
Thick slice of red onion, thick slice of tomato, romain or butterhead lettuce on Kaiser roll. Oh yeah, homemade patty about 1/2" thick from 85/15 chuck and seasoned with a locally made BBQ rub or S&P, granulated garlic and onion and lots of dried tarrogon and made the size of the Kaiser roll, roughly the size of a lid from a 1/2 gal. jar. Grilled over charcoal until just not pink inside. 85/15 chuck because it shrinks hardly any doesn't cause grease fires. I use that 1/2 gallon lid as a form for the patties.oh my fav is onions (fried/tom's fresh and luttuce) tom sauce or mootard !
sesame seed bun
what are yours !
I think I should go with what everyone has been hammering me and making my own, I really like a nice juicy , flavorful burger
......
Thaw them before cooking. Use lower heat.
The nice all metal hand press on AMA does not pack the meat as densely as factory patty machine so you wind up with a burger more like Dad used to make.
I've never had a ground meat patty do that. What about a steak/bacon press.how do I stop the burgers from turning into tea cups and not staying flat ! LOL
I like salt and pepper and eat burgers medium and I like all the fixins. Maybe as not as many fixins as you, but I like the fixins!Thick slice of red onion, thick slice of tomato, romain or butterhead lettuce on Kaiser roll. Oh yeah, homemade patty about 1/2" thick from 85/15 chuck and seasoned with a locally made BBQ rub or S&P, granulated garlic and onion and lots of dried tarrogon and made the size of the Kaiser roll, roughly the size of a lid from a 1/2 gal. jar. Grilled over charcoal until just not pink inside. 85/15 chuck because it shrinks hardly any doesn't cause grease fires. I use that 1/2 gallon lid as a form for the patties.
Buy 80/20 ground beef or grind it yourself. ( I never grind my own).how do I stop the burgers from turning into tea cups and not staying flat ! LOL
I've never seen sliced blue cheese. Had a blue cheese burger at Hooters once. Nasty, too much cheese.I like them with fried onions, fried mushrooms, sliced blue cheese, lettuce
and tomato and a slice of raw bermuda onion too...all on a big fat roll.
Jacques Pepin never presses the hamburger, shape it and put it on the grill
with a thumb print in the middle. That keeps it juicy.
All the Hamburger cookers need to follow the method used by Dyer's in Tenn.
They have saved the grease for 103 years & use it to cook their burgers each day.
When they open a new restaurant there is a police escort to the new location to deliver the grease.
All the Hamburger cookers need to follow the method used by Dyer's in Tenn.
They have saved the grease for 103 years & use it to cook their burgers each day.
When they open a new restaurant there is a police escort to the new location to deliver the grease.