How to make the perfect burger?

[timmeh]

I have a great inability to make a good burger. I've tried mixing egg in, not mixing egg in as well as a tonne of different spices and can never get a burger that I'm completely happy with.

They always get cooked on the bbq, btw, come rain or shine.

I can't go on living like this, I need good burgers! How do you guys do it?

 

[timmeh]

That might be where I'm going wrong then. I always buy the leanest meat I can find. I think I'm making them too thick too.

I'll try a pan instead, I've always avoided them because I didn't want them sat in their own fat but I guess that isn't a bad thing.

The smash technique sounds good too. I need to find myself a big spatula now.

Thanks guys!

 

[timmeh]

So I finally gave the smashed burger approach a whirl. They were pretty damn good, although they did fill my house with smoke (and made me think I need to check my smoke detectors are working...).

I'll definitely be making them again and will give the BBQ ones a try at the weekend.

 

[timmeh]

Beef mince, salt. Don't mess. Smash into patty. Annihilate outside on a griddle leaving the middle slightly pink. Place inside a warmed bun with cheap burger cheese, pickles and ketchup. S'all you need

That is pretty much exactly what I did Worked a treat.

 

[timmeh]

Ahh, I'd forgotten about this thread. That video is awesome, I'll be trying these again soon!

I got a cast iron griddle for my grill. It has a 'ribbed' (?) griddle on one side and a flat surface on the other. It's perfect for cooking the squashed burgers. I'm definitely going to get one of those plasterers trowels to squash them!

 

[timmeh]

timmeh,
if you flip the griddle and use both sides , is the heat from your stove not going to irrevocably destroy the seasoning on the heat exposed side (and create a lot of smoke) ?

No idea. I only ever use the flat side anyway. It was one recommended by a lot of kamado cookers so I guess not.