Gugny Posted March 23, 2015 Share Posted March 23, 2015 I'm cooking them like 60 seconds a side over a grill hot enough to finish them in that time. Lid down to avoid total flare up/grease fire. Do you have any reason for leaving your grill open and letting heat escape when you cook? My only reason is to avoid the grill becoming an oven/cooking too fast prior to flipping. 60 seconds/side - your burger is either really thin or you like it rare! Link to comment Share on other sites More sharing options...
Jauronimo Posted March 23, 2015 Share Posted March 23, 2015 My only reason is to avoid the grill becoming an oven/cooking too fast prior to flipping. 60 seconds/side - your burger is either really thin or you like it rare! Or my grill is ridiculously hot and my lid is closed. Link to comment Share on other sites More sharing options...
Gugny Posted March 23, 2015 Share Posted March 23, 2015 Or my grill is ridiculously hot and my lid is closed. Factoring in the lid coming off for the flip, you're cooking a burger with the lid closed for a total of about 100 seconds. Gotta still be raw. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted March 23, 2015 Share Posted March 23, 2015 72° here...hamburgers on the grill later while watching Sabres vs Stars. Haven't a clue what thoughts I'll have Link to comment Share on other sites More sharing options...
BringBackFergy Posted March 23, 2015 Share Posted March 23, 2015 Have we seriously just gone three pages on how to cook a hamburger? Beerball's next thread: "Ice Water...the tantalizing method to my madness" or "PB&J...Here's the Trick" Link to comment Share on other sites More sharing options...
plenzmd1 Posted March 23, 2015 Share Posted March 23, 2015 Have we seriously just gone three pages on how to cook a hamburger? Beerball's next thread: "Ice Water...the tantalizing method to my madness" or "PB&J...Here's the Trick" never underestimate the intelligence level of posters on this board...this stuff makes our days go by without stabbing someone in the eye Link to comment Share on other sites More sharing options...
BringBackFergy Posted March 23, 2015 Share Posted March 23, 2015 never underestimate the intelligence level of posters on this board...this stuff makes our days go by without stabbing someone in the eye I hear ya. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted March 23, 2015 Share Posted March 23, 2015 In truth I think we all missed. his point. I really feel he was asking what we are thinking while we are eating a hamburger. So here's mine...mine depend on the amount of vanilla vodka I'm drinking. Link to comment Share on other sites More sharing options...
The Real Buffalo Joe Posted March 23, 2015 Share Posted March 23, 2015 In truth I think we all missed. his point. I really feel he was asking what we are thinking while we are eating a hamburger. So here's mine...mine depend on the amount of vanilla vodka I'm drinking. What kind of Texan are you?!?!? You can only drink Shiner, Lone Star, and Tito's Vodka. For shame. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted March 23, 2015 Share Posted March 23, 2015 So here's mine...mine depend on the amount of vanilla vodka I'm drinking. You need to have a night out with Russ Brandon. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted March 23, 2015 Share Posted March 23, 2015 You need to have a night out with Russ Brandon. Hummm....the Cowboys are going to Buffalo this year. What kind of Texan are you?!?!? You can only drink Shiner, Lone Star, and Tito's Vodka. For shame. Sorry..Barnett's or McCormick's for me Have to save my pennies. I maybe coming to Buffalo three times next year. Link to comment Share on other sites More sharing options...
mead107 Posted March 23, 2015 Share Posted March 23, 2015 I can remember eating raw hambuger and raw onion when I was a kid. Link to comment Share on other sites More sharing options...
Beerball Posted March 24, 2015 Author Share Posted March 24, 2015 Have you guys tried a stuffed burger? (you put the cheddar, or american or swiss cheese into the middle of the burger and form the pattie around the cheese). Not a bad trick but you have to watch for not cooking the burger too well done because there is less meat to cook through. Yeah, I've done them a few times. Really good with blue cheese. You are correct. It has been proven to be a myth that searing food seals the juices in more than not searing. But searing provides that crusty goodness. Best flavor there is. Link to comment Share on other sites More sharing options...
Gugny Posted March 24, 2015 Share Posted March 24, 2015 But searing provides that crusty goodness. Best flavor there is. I reluctantly agree. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 24, 2015 Share Posted March 24, 2015 80/20 HIGH heat charcoal grill 2, turn, 2 turn, flip, 2 turn, 2 turn DONE. Add Hoagie spread, mustard, NO cheese. Eat on Potato Roll. WIN. Link to comment Share on other sites More sharing options...
Gugny Posted March 24, 2015 Share Posted March 24, 2015 80/20 HIGH heat charcoal grill 2, turn, 2 turn, flip, 2 turn, 2 turn DONE. Add Hoagie spread, mustard, NO cheese. Eat on Potato Roll. WIN. WTF is hoagie spread? Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 24, 2015 Share Posted March 24, 2015 WTF is hoagie spread? Link to comment Share on other sites More sharing options...
Gugny Posted March 24, 2015 Share Posted March 24, 2015 Oh, crap. I've actually got a jar of that in the fridge!! Link to comment Share on other sites More sharing options...
The Real Buffalo Joe Posted March 24, 2015 Share Posted March 24, 2015 What's in that Hoagie Spread stuff? It looks like salsa. Link to comment Share on other sites More sharing options...
Gugny Posted March 24, 2015 Share Posted March 24, 2015 What's in that Hoagie Spread stuff? It looks like salsa. It's more like a hot relish. Link to comment Share on other sites More sharing options...
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