What's your go to method for cooking burgers and why? I've mostly settled on oven broiling because it's fast, it works well with frozen patties, and let's me do up to 8 at a time.
What's your preferred burger cooking method?
- Thread starter ripcord
- Start date
Grilling. There’s less cleanup inside the house.
Pay someone else to do it.
In nice weather prefer grilling for the flavor, but for ease I do like baking them in the oven.
Gramps used to love frying pan burgers, the man loved grease, used to buy what must've been 70/30 or maybe even 60/40 burgers that would be these little hockey pucks when they were done. And a pan full of grease. Not my cup of tea but makes me think of him.
Gramps used to love frying pan burgers, the man loved grease, used to buy what must've been 70/30 or maybe even 60/40 burgers that would be these little hockey pucks when they were done. And a pan full of grease. Not my cup of tea but makes me think of him.
Flavor, I grill at least twice a week in the spring/summer and often in the fall and winter. Charcoal on my 38 year old Weber kettle. I’ve never broiled a burger or grilled a frozen burger! I get my 80/20 ground beef at a local family owned meat market. Respectfully, you should invest in a charcoal grill…. you’ll never be satisfied with frozen broiled burgers after you learn the ropes! And we haven’t even discussed pork shoulders, baby back ribs, brats, chicken, brisket…….!
Outdoor grill when weather allows. If I had a proper range hood I would do it indoors in a cast iron pan.
Griddle or skillet. Why? Because I paid for fat content. I want to eat and taste it in a juicy burger.
Myself, I like my burgers cooked on my George Foreman grill the best. Even better than the BBQ grill.
Grill or black iron skillet.
Frozen patties on a Weber genesis grill and don't forget to toast the buttered bun.
Buns are where many people cheap out or fail to think.
I don't use the typical bun that replicates the bun used for the McDonald's 1/8th pound burger. You want larger buns like Pepperidge Farm Farmhouse Hearty buns.
I don't use the typical bun that replicates the bun used for the McDonald's 1/8th pound burger. You want larger buns like Pepperidge Farm Farmhouse Hearty buns.
Outside I go with the flattop, indoors cast iron.
I agree with this 100%. I see your listed as Midwest, if you have a Meijer around, I recommend trying their Frederik's By Meijer brand buns. They cost a little more but so worth it.
I agree with this 100%. I see your listed as Midwest, if you have a Meijer around, I recommend trying their Frederik's By Meijer brand buns. They cost a little more but so worth it.
4WD
$50 site donor 2025
Offset coals with mesquite chunks - 90% patties placed on perforated sheet …
Always outside, on the grill or on the Blackstone griddle. I can't stand cooking hamburgers in the house. The smell lasts a week or more no matter how much I clean.
And the inside of the house doesn't stink for days of grease.
Griddle all day long
Might be tempted though to try on new grill!! The cast grates are flippable, fat GM's or skinny GM's. (or I could put SS bars on)
Might be tempted though to try on new grill!! The cast grates are flippable, fat GM's or skinny GM's. (or I could put SS bars on)
