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Love burgers from the Slow N Sear

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    Love burgers from the Slow N Sear

    Me: "Burgers are done."
    Wife cuts one open: "I don't like how done these are. I like them more done."
    Me: "They hit 160 IT, they are safe to eat."
    Wife: "I like them more done."
    Me: "I refuse to cook you a hockey puck."
    Wife: "Oooh, these are tasty."
    Me: "You're welcome."

    I really like this setup for burgers. Slowly bring them up to 140, then move them over the SnS to get them to 160 to put a little firm edge on the burger.
    Attached Files

    #2
    Super pic!

    Comment


    • phoccer
      phoccer commented
      Editing a comment
      Thanks!

    #3
    Ha...yep once upon a time mine said the same thing. Now I think she grills burgers and steaks better than I do.
    That SNS setup is tough to beat...nice pic!!

    Comment


      #4
      They do look great.

      Comment


        #5
        I'll have to try this because I haven't done regular burgers on the SnS yet. I usually do them on my gas grill. I have however done beer can burgers on the SnS and those have been amazing.

        Click image for larger version

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        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Beer can burgers? Never heard of those before!

        • Attjack
          Attjack commented
          Editing a comment
          Learned about them here. You form the meat around a beer can to create a cup. Then add stuff like maybe some sauce, maybe sauteed mushrooms and onions, then some cheese to top it. Cook it indirectly, add a little smoke, sear it, then enjoy.

        #6
        SnS+DnG+Kettle+burgers-indirect-reverse-sear!

        Heaven on earth!

        Well done!

        Comment


          #7
          Beautiful!

          Comment


            #8
            No doubt about it. The Weber Kettle w/SNS will allow you to put some moves on a burger! It's my favorite tool for the job. And the reviews have been excellent! Nice job on those burgers phoccer !!

            Comment


              #9
              Yum!

              Comment


                #10
                Here’s a pic of tonight’s Burger just to drive the point Home...

                Click image for larger version

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                Comment


                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Your burger 🍔 game is still working!!! Nice!

                • PJBowmaster
                  PJBowmaster commented
                  Editing a comment
                  Thank you Sir! Bacon was bit too crispy for my taste. But that's just nit picking.....LOL

                #11
                That IS a tasty burger!

                Comment


                  #12
                  Yup, that SnS/kettle combo is perfect for excellent reverse searing. Burgers done that way are so delicious. Nice action photo, phoccer .

                  Kathryn

                  Comment


                    #13
                    I have never even thought to reverse sear a burger! I'll have to try it.

                    Comment


                    • phoccer
                      phoccer commented
                      Editing a comment
                      Definitely. They are awesome.

                    • PJBowmaster
                      PJBowmaster commented
                      Editing a comment
                      Give it a try and you won't go back. Perfectly cooked burgers with an internal temp of 160 degrees f. Juicy and delicious! But it does take longer. My burger cooks are around 45 minutes to an hour. Plan accordingly...

                    #14
                    I watched the burger webinar on this site. A few takeaways....

                    Use high-fat meat. 80/20 is what I use. It has to be cooked to 160 and lean beef dries out at that temp.

                    Go for a rough grind and form the patties as loose as possible - the meat will bind as it cooks.

                    Do NOT dry-brine ground beef. Yes, it will help it retain more water as it cooks and seasons the meat throughout, but it also causes the ground beef to contract and makes for a dense burger - texturally unpleasing.

                    Keep the meat really cold until it goes into the cooker.

                    Keep it simple - no panade or other fillers. It's a burger, not meatloaf.

                    As for cooking burgers....I am torn between indirect w/ reverse sear as shown on this thread vs. smash-burgers on the Arteflame or other grill griddle. I think it comes down to onions - if sautéed onions are involved, a griddle is the way to go. If the burger is more naked, grilled is optimal for me.

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      You can dry brine, but what you shouldn't do is mix the salt in, that's what makes the dense burger

                    • EdF
                      EdF commented
                      Editing a comment
                      I don't have to make such difficult decisions: my wife insists and smash-burgers, and she generally makes them!

                    • phoccer
                      phoccer commented
                      Editing a comment
                      Hadn't read that before, thanks Huskee

                    #15
                    Great burgers, y'all phoccer PJBowmaster Attjack !!!

                    Comment


                    • FireMan
                      FireMan commented
                      Editing a comment
                      Great use of emojis, I think, maybe.

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