I've tried everything and my burgers are still hocky puck dry! šŸ˜­

(John) #41

Flavor is a personal preference so do that to your liking but dont put it on the meat put it in the meat. I also find the 80 20 seems to be most liked with us. I find that not enough fat and they tend to crumble a bit and 2 much fat they shrink to much and tend to cause more flare ups

(Bob M) #42

The best burgers I make are sous vide, then quickly seared. With sous vide, they are perfectly cooked.

Going to make some tomorrow, grinding my own meat.

#43

there are 2 ways I make my burgers and they come out great. I use costco frozen patties but even raw patties come out similar.

On the cast iron skillet - heat set at medium, wait for it to heat up. salt and pepper both sides. Cook for 6 min, flip, cook for 3 more min (donā€™t press down), depending on how done you like it. Even well done (me), they come out juicy! This is my favorite because theyā€™re kind of charry on the outside.

In the air fryer, I set to 360 degrees, salt and pepper both sides, cook 6 minutes, flip, then another 3-4 minutes. This is my husbandā€™s preference because he doesnā€™t like the charring.

(Kristen Ann) #44

Success! Thank everyone!!

(Jane) #45

What method did you use?

(Laurie) #46

Yes, Iā€™m curious too.

The Canadian ā€œburgers must be well doneā€ guideline is for fast food restaurants. The reasoning is this:

Because raw ground beef has more surface area than a raw steak, it can contain more bacteria. During busy times, fast food restaurants cook patties and burgers ahead of time. This means the patty is likely to be held off the heat (at the side of the grill) for several minutes. Itā€™s then put together with bun and condiments and wrapped. It can then be held for a few more minutes before being sold. This is what makes ā€œfast foodā€ fast.

So for 15 or 20 minutes (depending on local laws) the meat is held at temperatures at which bacteria can grow. So the idea is to kill all the bacteria before holding the burger at sub-optimal temps, by cooking it to well done.

Sure, you could go in during a slow time and order a rare burger, but they wonā€™t make it for you because no exceptions to this health regulation.

Iā€™ve tried every trick for making burgers too. I finally decided that it was best to add nothing at all. Just flatten a wad of plain hamburger meat and cook it. Mmm, tastes like meat! If you want seasoning, you can sprinkle some on the outside.

(Michael - When reality fails to meet expectations, the problem is not reality.) #47

Nothing pucky about this burger. Optional Tamari sauce.

(Bob M) #48

The only two ways I cook burgers now:

  1. Smashed in a tortilla press, then fried in tallow.
  2. Sous vide.

#2 takes too many bags, though.

I also try to grind my own, when I can. Donā€™t salt until last minute. Salting the meat before pressing means dry meat, supposedly.

(Doug) #49

Agreed, Bob. I think it has broad application - so many recipes call for salt and pepper, early on, but salt just plain does draw waterā€¦

(You've tried everything else; why not try bacon?) #50

Also, if you are boiling off liquid, the dish may end up too salty if you put the salt in too early in the process. Better to wait until the dish is reduced, and adjust the seasoning at the end.

(Marianne) #51

Girl, I feel your pain! Nothing like a juicy burger.

We prefer the 70/30 hamburger. We probably do 8-10 oz. (they shrink a lot), and use a meat thermometer (that is the secret). I cook them on the stovetop in an iron skillet and use a meat thermometer. Remove them when temp. reaches about 145, as they will continue to cook slightly more after you take them from the pan. Weā€™d rather have them slightly pink that dry. Good luck! I slap a piece of processed American cheese on top. Not the best cheese oil-wise, but it melts better than the good stuff. Good luck.

(Michael - When reality fails to meet expectations, the problem is not reality.) #52

Try Kraft Cracker Barrel Sliced Mozarella or Extra Old White Cheddar. I think theyā€™re way better cheese in every way than processed American. Slap 3 slices on top a minute or so (testing required) before removing from the fry pan. I cover my fry pan with a glass lid and take it off the heat when the cheese starts ā€˜movingā€™ a bit. Then let it sit off heat for a couple of minutes. I love beef patties smothered in cheese:

d51aae00e67961e09629e92217f2f496773f7132_2_666x500

Pictured: Walmartā€™s Our Finest Angus Beef Patty , smothered in x-old cheddar

(Marianne) #53

Oh, that looks like a great burger! Will try the Cracker Barrel.

(Kristen Ann) #54

Update: I solved this problem by getting a boyfriend that can cook :laughing: :rofl:

(Jane) #55

:+1:

I haveā€™s cooked a burger in 15 years since I married. My husband always grills them and they are delicious! He seasons with soy and sriracha sauce.

(Joey) #56

Ooh, I like that idea. As a husband who does the cooking, Iā€™ll give that a try ā€¦ especially as those are two of my wifeā€™s favorite seasonings. Yet I never thought of spiking our burgers with them. :face_with_hand_over_mouth:

(Jane) #57

He also uses some Tony Chacheres (sp?) as seasoning