I found the convenience of frozen burgers was overwhelming, but I try purchase the ones make from sirloin. I throw them on the propane grill. I guess I’m a BBQ heathen.
What's your preferred burger cooking method?
- Thread starter ripcord
- Start date
- Joined
- Nov 27, 2015
- Messages
- 806
Charcoal grill. Not the easiest or most convenient, but the best flavor imo.
Been moving away from burgers in my old age they just don't do it for me anymore. Maybe it's because I dont have my old gas grill with a nice layer of seasoned volcanic lava rock on a sub-grate just above the gas burner.
That lava rock grill had the convenience and flavour. Like Charcoal but warms up in 7 mins, With a big charcoal kettle it seems you gotta load that thing up with pounds of meat to get lots of smoke flame and flavour going.
Hey, no problem there on Independence Day!
That lava rock grill had the convenience and flavour. Like Charcoal but warms up in 7 mins, With a big charcoal kettle it seems you gotta load that thing up with pounds of meat to get lots of smoke flame and flavour going.
Hey, no problem there on Independence Day!
Grill them on my propane grill. I admit that I am anal about how I grill my burgers. I first light the grill and leave the burners on max temp to burn off any previous food and grease. Then I turn down burners to 3/4 and fast sear each burger until pink is gone on surface. Then I move all burgers over to one side of the grill and turn off that side while increasing the opposite side of the grill to max temp. This allows the burgers to "slow broil" with the grill lid closed for about 15 min.
I use the 15/85 frozen patties from Aldi. They cook well and taste even better.
I use the 15/85 frozen patties from Aldi. They cook well and taste even better.
22" Weber Kettle FTW with Kingsford charcoal! This way 12 months / year even in Iowa 
Just my $0.02
Just my $0.02
You could soak some apple wood in used Mobil 1 and really smoke them out.Weber charcoal grill, the only way to properly grill burgers, plus I like all the smoke going into the neighbors yards.
- Joined
- Jul 10, 2022
- Messages
- 5,914
Me too, on the gas grill, even in winter (I’ve wondered if more fuel is consumed). For us any smell is kept outside. We also deep fry outside
I will say the bun is usually the biggest letdown. I don't use soft buns for my own burgers. I like crunchy rolls, either really fresh or toasted.
Dinner last night on the Weber gas grill. Teriyaki marinated chicken breast and fresh seasoned veggies cooked on my Weber griddle insert. No need to buy a big flat top griddle if you’re cooking for 2 people. And the night before..Teriyaki chicken salad.
Last edited:
Buns?
Fresh is key, some - higher even - restaurants serve two day old buns. The heck??
Toasted? Gross!
Fresh brioche or "pretzel" bun. Toasted is just a way to disguise old buns.
Fresh is key, some - higher even - restaurants serve two day old buns. The heck??
Toasted? Gross!
Fresh brioche or "pretzel" bun. Toasted is just a way to disguise old buns.
Wrong thread.
Nah…grills aren’t just for burgers anymore!
Man, I haven't had a Porter House or T-bone cut in a long while!
Dad was big on some good aged steak a couple times a month around payday!
Happy Independence Day!
It's been almost 250 years - do we still have to irritate the Brits about this?!
Dad was big on some good aged steak a couple times a month around payday!
Happy Independence Day!
It's been almost 250 years - do we still have to irritate the Brits about this?!
Hermann
Site Donor 2023
George Foreman burgers can be great if the bleeping thing gets hot enough to sear them. Recently on a Meat Loaf kick. Found some burger (not in rolls) for $1.99 lb. Bought 4 pounds to be able to have cold meat loaf sandwiches on demand. Yum Warm Meat Loaf sandwiches are good too. Does anyone else besides me put bacon in their Meat Loaf?
In my County I grew up in all my life you would never serve a double Brat or burger unless it was on a Sheboygan Hard roll.
