Update:
Success! I did pack the patties a little tighter and at first it looked like I was going to have the same problem. Then I decided to use a grill fork to flip the patties (idea sparked from the GrillGrate spatula). This allowed me to get under the patties and keep the meat intact.
GrillGrates also ordered and on the way!
Thanks for all the advice, much appreciated!
[ATTACH=CONFIG]n109883[/ATTACH] I have been experimenting with burgers for the past few weeks. I am using my Weber spirit with cast iron grates, and two Maverick Et-732s. Used various coarse grinds, from 100% short rib to 50% short rib, 50% chuck. Sometimes I add fat scrap from the butcher. Grinding with a Kitchen-aid attachment.
Primary issue is the burgers falling apart when I flip them. I follow the article in terms of prep. and cook. I leave them alone until they are ~100°F, flip them and leave until ~ 115°F. Then salt, oil, sear. Taste is amazing, I am just losing some delicious meat to the burners.
I find that the horizontal grates/underside of the grate catch the meat when I try and get a spatula under them as the burger slides forward on the vertical grates/cooking surface (if that makes sense) The grates are seasoned/oiled before every cook and slick enough that the burgers slide with a spatula push and don’t stick. Grates not ideal? Spacing between grates is too far? Fat ratio off? Not packing the patties enough?
Attached is a picture of the patties just before I put them on the grill.
Any suggestions are greatly appreciated.
Success! I did pack the patties a little tighter and at first it looked like I was going to have the same problem. Then I decided to use a grill fork to flip the patties (idea sparked from the GrillGrate spatula). This allowed me to get under the patties and keep the meat intact.
GrillGrates also ordered and on the way!
Thanks for all the advice, much appreciated!
[ATTACH=CONFIG]n109883[/ATTACH] I have been experimenting with burgers for the past few weeks. I am using my Weber spirit with cast iron grates, and two Maverick Et-732s. Used various coarse grinds, from 100% short rib to 50% short rib, 50% chuck. Sometimes I add fat scrap from the butcher. Grinding with a Kitchen-aid attachment.
Primary issue is the burgers falling apart when I flip them. I follow the article in terms of prep. and cook. I leave them alone until they are ~100°F, flip them and leave until ~ 115°F. Then salt, oil, sear. Taste is amazing, I am just losing some delicious meat to the burners.
I find that the horizontal grates/underside of the grate catch the meat when I try and get a spatula under them as the burger slides forward on the vertical grates/cooking surface (if that makes sense) The grates are seasoned/oiled before every cook and slick enough that the burgers slide with a spatula push and don’t stick. Grates not ideal? Spacing between grates is too far? Fat ratio off? Not packing the patties enough?
Attached is a picture of the patties just before I put them on the grill.
Any suggestions are greatly appreciated.
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