How Do You Grill Your Burgers?

[OLS]

Originally Posted by Kreth

Anyone grind their own? I've done it a few times, especially if there's a really good sale on something like Black Angus. size]

I was really ready to do it, excited would be the accurate term. My mother asked me if I
wanted her old meat grinder, and I said HELL YEAH.
Then she brings it to me, or rather I went to her and got it, but she pulls it out and it has
50 attachments BUT is missing the thing that secures the various output holes TO THE GRINDER.
So it is actually a 12 pound pile of useless crap. She is still looking for the ring.
My burgers are simple, take whatever the store throws into the RFQS bin and freeze it for a rainy day.
I take the meat and flatten it out somewhat to achieve a burger thick square. I then
liberally sprinkle that flat with rub, then salt to preference, then add a few tablespoons of
unflavored dry oatmeal as a delicious and nutritious binder. Works like a CHAMP and so much
better than bread. Mix completely but gently and form into large patties. I try to form them
to where there are no breaks in the edges, nice round edges, because this is where your juice
likes to get out. But it needs to be a careful blend of forming and getting it done, cause
overworking ground meat is a disaster. It gets way too hard and tough. I throughly brown
one side before turning, then do the other, but if the burgers do not get fully cooked on just one flip
I flip frequently once both sides are charred to ensure a proper done-ness. It would also be helpful
to impart the best wisdom I got in cooking school.
When turning burgers, ALWAYS use your spatula UPSIDE DOWN. You will see why when you DO IT.
And I mean when when peeling them off the grates. You can flip em all day with the spatula held normally.

[Kreth]

Originally Posted by OLS

..then add a few tablespoons of unflavored dry oatmeal as a delicious and nutritious binder. Works like a CHAMP and so much better than bread.

I'll have to give this a try.

When turning burgers, ALWAYS use your spatula UPSIDE DOWN. [/b] You will see why when you DO IT.
And I mean when when peeling them off the grates. You can flip em all day with the spatula held normally.

To help wth sticking? Whenever I've had problems with burgers sticking to the grill, it's because I got impatient and tried to flip them too soon. It's like frying fish: it will stick, then release once the outer layers cook through.
Posted via Mobile Device

[captain53]

I select a chuck roast a bit on the fatty side and get them to grind it right in front of my eyes. Make some loose patties then season up with some Louzianne Cajun Seasoning then cover one side with the sauce bb'q of choice and place that side up on hot grill. Give it a few minutes and flip it adding sauce bb'q to the new side up. After a few minutes put cheese of choice (and sometimes some grilled bacon and/or mushrooms) on top and melt. Enjoy!

Note: I have found that frozen meat does not work well at all for hamburger patties.

[OLS]

Originally Posted by captain53

Make some loose patties then season up with some Louzianne Cajun Seasoning....

HAH! Someone else figured it out! I like Tony Chachere's cause he is a friend, but Luzianne is THE BEST. SOMEHOW they got the blend PERFECT!
I don't know what makes their's different, but MAN they have got it down.

Originally Posted by captain53

Note: I have found that frozen meat does not work well at all for hamburger patties.

Point taken, and I think you are right for the most part. Also I think above here the OP said
that if you let the exterior cook through, the burger will not stick. Not sure if it is necessarily so,
but I KNOW they stick much worse if you don't let them crust over.