cdrudge Posted May 7, 2007 Share Posted May 7, 2007 This may sound like a silly question, but what is the proper technique for grilling a burger? Lately I've been making my own patties. They are usually about 4" across and about 1/2"-5/8" (at least for the ones I make my young boys). Just about the right size for a bun. When they are done cooking though, they usually have swelled in thickness and shrank in diameter. So what's the trick to get them to stay thinner and keep their diameter? Your not suppose to press on them as that squeezes the juices out, right? Do I just need to make larger diameter and thinner yet with the expectations that they swell and shrink? Quote Link to comment Share on other sites More sharing options...
detlef Posted May 7, 2007 Share Posted May 7, 2007 Do I just need to make larger diameter and thinner yet with the expectations that they swell and shrink? Pretty much. Quote Link to comment Share on other sites More sharing options...
twiley Posted May 7, 2007 Share Posted May 7, 2007 I believe you just answered your own question. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted May 7, 2007 Share Posted May 7, 2007 I like the idea of just adding to the diameter. Nothing wrong with a thick burger. This Friday, I'm headed out for a $28 burger. I couldn't figure out what makes a burger worth $28 until this article came out: http://www.wweek.com/editorial/3325/8900/ Turns out its fauxbe beef on a pretzel bun topped with a little foie gras and a bunch of other stuff. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 7, 2007 Share Posted May 7, 2007 I like the idea of just adding to the diameter. Nothing wrong with a thick burger. This Friday, I'm headed out for a $28 burger. I couldn't figure out what makes a burger worth $28 until this article came out: http://www.wweek.com/editorial/3325/8900/ Turns out its fauxbe beef on a pretzel bun topped with a little foie gras and a bunch of other stuff. if you are paying 28 bucks for a burger you my friend are not living the high life Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted May 7, 2007 Share Posted May 7, 2007 if you are paying 28 bucks for a burger you my friend are not living the high life I have to try it....just once. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 7, 2007 Share Posted May 7, 2007 I have to try it....just once. ok i see logic Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 7, 2007 Share Posted May 7, 2007 (edited) without clicking the link yet...... was thinking: kobe, foie, truffles....etc Edited May 7, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted May 7, 2007 Share Posted May 7, 2007 I like the idea of just adding to the diameter. Nothing wrong with a thick burger. This Friday, I'm headed out for a $28 burger. I couldn't figure out what makes a burger worth $28 until this article came out: http://www.wweek.com/editorial/3325/8900/ Turns out its fauxbe beef on a pretzel bun topped with a little foie gras and a bunch of other stuff. Grilled burgers last night... but now I am starving for a burger again!! Quote Link to comment Share on other sites More sharing options...
MojoMan Posted May 7, 2007 Share Posted May 7, 2007 I like the idea of just adding to the diameter. Nothing wrong with a thick burger. This Friday, I'm headed out for a $28 burger. I couldn't figure out what makes a burger worth $28 until this article came out: http://www.wweek.com/editorial/3325/8900/ Turns out its fauxbe beef on a pretzel bun topped with a little foie gras and a bunch of other stuff. Burgers go for more than that in Florida. http://www.luxist.com/2006/06/21/florida-r...uts-100-burger/ Quote Link to comment Share on other sites More sharing options...
Big Country Posted May 7, 2007 Share Posted May 7, 2007 without clicking the link yet...... was thinking: kobe, fois, truffles....etc This is what they have at the Burger Bar in the Luxor. THoug hthere it is a $60 burger. Gotta admit, the burger I did have there was extremely good, though, as my buddy was buying, he forbade me getting that burger. Regarding the original question, one other trick I have been taught is that when making the patties, press the center in a bit as that is the area that plumps the most during cooking. It will help you come out with a flatter burger after cooking, making it a lot easier to layer on the condiments. Quote Link to comment Share on other sites More sharing options...
Rovers Posted May 8, 2007 Share Posted May 8, 2007 (edited) I hate those big-arrsed fat burgers.... I'd rather have two normal burgers than one that is 2 1/2" thick in the middle. I try to tear the meat off the main supply, and only compress the middle, doctoring the edges just enough to keep them from falling apart. The less compacting, the juicier the burger. The burger should be as wide as the bun, and no thicker in the middle than on the edges when it's done cooking. That's my ideal burger, anyways.... about 3 1/2" round and about 1/2 to 5/8ths" thick all the way around. Wider if you go the Kaiser bun route of course. New burger chain on LI, NY... pretty good. American Burger. Only two locations now, but VERY tasty, juicy burgers, and only a bit more expensive that the mass burger producers. No premade patties.... cooked the way I like em. Fresh ground beef and hand shaped, not frozen patties. Excellent fries, no go on the onion rings. Been compared to the In-n-Out chain, which I've never been to. Better than Johnnie Rockets, cheaper too. Edited May 8, 2007 by Rovers Quote Link to comment Share on other sites More sharing options...
Bonehand Posted May 8, 2007 Share Posted May 8, 2007 I hate those big-arrsed fat burgers.... I'd rather have two normal burgers than one that is 2 1/2" thick in the middle. I try to tear the meat off the main supply, and only compress the middle, doctoring the edges just enough to keep them from falling apart. The less compacting, the juicier the burger. The burger should be as wide as the bun, and no thicker in the middle than on the edges when it's done cooking. That's my ideal burger, anyways.... about 3 1/2" round and about 1/2 to 5/8ths" thick all the way around. Wider if you go the Kaiser bun route of course. Yep, that's exactly how you do it. Excellent info right there. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 8, 2007 Share Posted May 8, 2007 I hate those big-arrsed fat burgers.... I'd rather have two normal burgers than one that is 2 1/2" thick in the middle. I try to tear the meat off the main supply, and only compress the middle, doctoring the edges just enough to keep them from falling apart. The less compacting, the juicier the burger. The burger should be as wide as the bun, and no thicker in the middle than on the edges when it's done cooking. That's my ideal burger, anyways.... about 3 1/2" round and about 1/2 to 5/8ths" thick all the way around. Wider if you go the Kaiser bun route of course. New burger chain on LI, NY... pretty good. American Burger. Only two locations now, but VERY tasty, juicy burgers, and only a bit more expensive that the mass burger producers. No premade patties.... cooked the way I like em. Fresh ground beef and hand shaped, not frozen patties. Excellent fries, no go on the onion rings. Been compared to the In-n-Out chain, which I've never been to. Better than Johnnie Rockets, cheaper too. Good info here, but let me say this once more. 5 Guys is the only burger place you ever have to know about again. How's this for balls? The original 5 Guys restaurant was a carry out only place that sat between a Wendys and McDonalds. Quote Link to comment Share on other sites More sharing options...
detlef Posted May 8, 2007 Share Posted May 8, 2007 (edited) Good info here, but let me say this once more. 5 Guys is the only burger place you ever have to know about again. How's this for balls? The original 5 Guys restaurant was a carry out only place that sat between a Wendys and McDonalds. Dude, 5 Guys is so freaking overrated. When I was in DC, no less than 20 people told me I had to go, so I went and waited along with half of humanity to order looking at no less than 20 posters quoting "Best of DC" awards. When I got my food, it consisted of limp fries, a burger sorely needing salt that tasted only of way too much mustard and fell apart into 5-not-so-easy-pieces after one or two bites. Quite easily the worst burger I have ever eaten. This is not a case of having my expectations too high from all the hype. It would have failed to live up to any expectations above pooping in your hand and eating it. For non mom and pop burger places, I still say Hardy's is about as good as I've found. Edited May 8, 2007 by detlef Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 8, 2007 Share Posted May 8, 2007 white castle baby Quote Link to comment Share on other sites More sharing options...
twiley Posted May 8, 2007 Share Posted May 8, 2007 Dude, 5 Guys is so freaking overrated. When I was in DC, no less than 20 people told me I had to go, so I went and waited along with half of humanity to order looking at no less than 20 posters quoting "Best of DC" awards. When I got my food, it consisted of limp fries, a burger sorely needing salt that tasted only of way too much mustard and fell apart into 5-not-so-easy-pieces after one or two bites. Quite easily the worst burger I have ever eaten. This is not a case of having my expectations too high from all the hype. It would have failed to live up to any expectations above pooping in your hand and eating it. For non mom and pop burger places, I still say Hardy's is about as good as I've found. So, tell us how you really feel. white castle baby Good drunk food. Quote Link to comment Share on other sites More sharing options...
detlef Posted May 8, 2007 Share Posted May 8, 2007 So, tell us how you really feel. No need to start mincing words now Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 8, 2007 Share Posted May 8, 2007 No need to start mincing words now Quote Link to comment Share on other sites More sharing options...
twiley Posted May 8, 2007 Share Posted May 8, 2007 No need to start mincing words now Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 8, 2007 Share Posted May 8, 2007 Dude, 5 Guys is so freaking overrated. When I was in DC, no less than 20 people told me I had to go, so I went and waited along with half of humanity to order looking at no less than 20 posters quoting "Best of DC" awards. When I got my food, it consisted of limp fries, a burger sorely needing salt that tasted only of way too much mustard and fell apart into 5-not-so-easy-pieces after one or two bites. Quite easily the worst burger I have ever eaten. This is not a case of having my expectations too high from all the hype. It would have failed to live up to any expectations above pooping in your hand and eating it. For non mom and pop burger places, I still say Hardy's is about as good as I've found. Please ignore this man's delusional rantings. He's been known to have a cumin and soy sauce dependency. Quote Link to comment Share on other sites More sharing options...
Big Country Posted May 8, 2007 Share Posted May 8, 2007 white castle baby Good drunk food. So you eat there daily? Quote Link to comment Share on other sites More sharing options...
twiley Posted May 8, 2007 Share Posted May 8, 2007 So you eat there daily? I'd be the size of a small country if I did. Quote Link to comment Share on other sites More sharing options...
Grits and Shins Posted May 9, 2007 Share Posted May 9, 2007 One of these days I am going to try a grilled burger with a cheese mixture middle ... Quote Link to comment Share on other sites More sharing options...
irish Posted May 9, 2007 Share Posted May 9, 2007 (edited) On a side note, for those of you with a Sam's Club near, try their frozen, boxed, Angus Burgers. No matter how you cook it, well done, medium or medium rare (how I like them) you can't wreck 'em. They are flat out delicious and the best burgers I've ever eaten. Oh and of course I never squeeze the juices out of a burger, never close the grill top as that'll torch the outside and leave the innerds raw and I continuously flip them to make sure neither side gets burned at all but that the burger is safe enough to eat. Comes out perfect every time. Edited May 9, 2007 by irish Quote Link to comment Share on other sites More sharing options...
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